Description
A beautiful pie that balances tart cranberries with a rich, silky custard, perfect for holiday dinners or casual desserts.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups fresh cranberries (about 200 g)
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 1 beaten egg (for egg wash)
Instructions
- Blind-bake the pie crust at 375°F (190°C) for 10–12 minutes using pie weights.
- Scatter cranberries in the warm crust.
- Whisk together eggs and sugar until smooth.
- Add heavy cream, whole milk, vanilla extract, lemon zest, and cornstarch to the egg mixture and mix well.
- Pour the custard over the cranberries.
- Bake at 350°F (175°C) for 45–55 minutes until the edges are set and the center reads 170–175°F (77–79°C).
- Cool to room temperature, then refrigerate for at least 2 hours before slicing.
Notes
For best results, use room-temperature ingredients and chill the pie thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg