If you have been searching for a vibrant dessert that captures the perfect balance of tart and creamy, this Cranberry Orange Custard Pie Recipe is your new best friend. Picture a golden custard, luxuriously creamy and infused with the bright zest of orange, nestled atop a buttery, flaky crust, all punctuated by bursts of tangy cranberries. This pie is a festive showstopper yet surprisingly simple to make, making it ideal for gatherings, holidays, or just because you deserve a slice of something special. Let me walk you through turning these humble ingredients into a dessert that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering these straightforward, pantry-friendly ingredients is your first exciting step towards pie perfection. Each component plays a crucial role: the fresh cranberries bring that festive pop of color and sharpness; the orange zest adds aromatic brightness; and a smooth custard filling ties everything together with its rich, creamy texture.
- 10-inch unbaked pie shell: Choose a store-bought or homemade crust for that flaky and buttery base.
- 12 oz. fresh cranberries: These provide the essential tartness and vibrant red color.
- 1 1/2 cups sugar: Sweetens the tart cranberries and balances the custard.
- 3 eggs, beaten: Eggs create the silky custard texture that sets the pie.
- 1 cup heavy whipping cream: Adds richness and creaminess for the custard.
- 1/4 cup flour: Helps stabilize the custard without affecting its smoothness.
- 1/2 tsp salt: Enhances flavors and balances sweetness.
- 1 Tbsp orange zest: Injects fresh citrus aroma and subtle tang.
- 1 tsp vanilla extract: Rounds out the flavor with a warm, comforting note.
How to Make Cranberry Orange Custard Pie Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C). This ensures that your pie will bake evenly right from the start. While the oven warms up, take your 10-inch unbaked pie shell and prepare it on a baking sheet to catch any drips.
Step 2: Layer the Fresh Cranberries
Scatter the fresh cranberries evenly across the bottom of the pie shell. These little bursts of tang will blend beautifully with the creamy custard, so make sure they form a level layer. If using frozen, just be sure they are thawed and patted dry to prevent sogginess.
Step 3: Whisk the Custard Filling
In a mixing bowl, combine the sugar, beaten eggs, heavy cream, flour, salt, orange zest, and vanilla extract. Whisk everything together until the mixture is smooth and well incorporated. This custard blend is what transforms the pie from ordinary to extraordinary with its luscious texture.
Step 4: Assemble Your Pie
Slowly pour the custard mixture over the cranberries in the pie shell, making sure that all the berries are submerged beneath the creamy layer. This step is vital to achieve that perfect harmony of flavors in every slice.
Step 5: Bake in Two Stages
Place your pie in the oven at 400°F (200°C) for the first 10 minutes. This sets the crust and jumpstarts the custard baking. Next, reduce the oven temperature to 350°F (175°C). Cover the edges with a pie shield or foil to avoid overbrowning. Continue baking for 40 to 45 minutes, or until the custard is just set and slightly wobbly in the center—a sign of perfectly cooked custard.
Step 6: Cool Before Serving
Remove your pie from the oven and let it cool completely on a wire rack. Cooling allows the custard to finish setting, making slicing clean and effortless, while ensuring every bite holds its gorgeous structure.
How to Serve Cranberry Orange Custard Pie Recipe
Garnishes
To enhance the festive appeal, consider topping your pie with a dollop of freshly whipped cream and a sprinkle of additional orange zest. A few sugared cranberries on top add sparkle and a delightful crunch that complements the custard’s creaminess beautifully.
Side Dishes
This pie stands on its own as a memorable dessert but pairs wonderfully with a scoop of vanilla bean ice cream or a light citrus sorbet. The cold creaminess balances the tartness of the cranberries and refreshes the palate.
Creative Ways to Present
For a unique twist, you can slice the pie into smaller portions and serve in pretty mini tart pans or even jars for an elegant individual dessert. Adding a sprig of fresh mint elevates the look and adds a touch of fresh aroma.
Make Ahead and Storage
Storing Leftovers
Your Cranberry Orange Custard Pie Recipe leftovers can be stored in the refrigerator, covered with plastic wrap or housed in an airtight container. It will stay fresh and delicious for up to 3 days, making it perfect for enjoying well after the initial baking day.
Freezing
While custard pies are best enjoyed fresh, you can freeze this pie if needed. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. For best texture, consume within one month. Thaw overnight in the refrigerator before serving.
Reheating
To reheat slices, allow them to come to room temperature, then warm gently in a low oven at 300°F (150°C) for about 10 minutes. This keeps the custard creamy without drying it out. Avoid microwave reheating to maintain the pie’s perfect texture.
FAQs
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work perfectly as long as you thaw and pat them dry beforehand to avoid excess moisture that can make the crust soggy.
What can I substitute for heavy cream?
If you don’t have heavy cream, full-fat coconut milk is a great non-dairy alternative that will still give you that rich texture and a slight coconut undertone.
How do I know when the custard is done baking?
The custard is ready when the edges are set, and the center is slightly wobbly but not liquid—this gentle jiggle indicates the custard will firm up perfectly as it cools.
Can I prepare the pie crust from scratch?
Absolutely! A homemade flaky butter crust adds extra love and flavor, giving your Cranberry Orange Custard Pie Recipe an irresistible homemade charm.
Is this pie suitable for Thanksgiving or holiday desserts?
Definitely! The bright cranberries and citrus zest make this pie a festive favorite, fitting perfectly alongside traditional holiday treats with a fresh twist.
Final Thoughts
Now that you have this incredible Cranberry Orange Custard Pie Recipe in your baking arsenal, I encourage you to dive in and create a dessert that’s bursting with flavor and warmth. It’s a true crowd-pleaser that’s as comforting as it is impressive. Serve it up at your next get-together or cozy night in—you’re going to love every vibrant bite!
Print
Cranberry Orange Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Custard Pie offers a delightful blend of tart cranberries and creamy custard infused with fresh orange zest. Baked to perfection in a flaky 10-inch pie shell, it combines a rich custard filling with the bright flavors of cranberries and vanilla, making it a perfect dessert for holiday gatherings or cozy evenings.
Ingredients
Pie Shell
- 1 (10-inch) unbaked pie shell
Filling
- 12 oz. fresh cranberries (if frozen, thawed and patted dry)
- 1 1/2 cups sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 1/4 cup flour
- 1/2 tsp salt
- 1 Tbsp orange zest
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even baking for your pie.
- Prepare Cranberries and Pie Shell: Place the fresh cranberries into the unbaked 10-inch pie shell, spreading them out evenly to cover the bottom.
- Mix Custard Filling: In a separate mixing bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until fully combined and smooth.
- Assemble Pie: Pour the custard mixture over the cranberries in the pie shell, ensuring the berries are well covered.
- Bake Initial Stage: Place the pie in the oven and bake at 400°F (200°C) for 10 minutes to help set the crust and start cooking the custard.
- Reduce Temperature and Continue Baking: After 10 minutes, reduce the oven temperature to 350°F (175°C). Cover the pie crust edges with a pie shield or tin foil to prevent overbrowning. Continue baking for 40-45 minutes, or until the custard is set and just slightly wobbly in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing. This helps the custard finish setting for perfect texture.
Notes
- Use fresh or fully thawed and dried cranberries to avoid excess moisture in the pie.
- Covering the pie crust edges protects them from burning during the longer baking period.
- Allowing the pie to cool completely ensures clean slices and a well-set custard.
- Orange zest adds a bright citrus flavor that complements the tart cranberries.
