Are you looking for a truly stunning, elegant, and unique dessert to grace your holiday table this year? A festive pie that is a beautiful and delicious departure from the usual pumpkin or apple? This incredible, from-scratch Cranberry Custard Pie is a showstopper, with a vibrant, jewel-like layer of tart cranberries suspended in a rich, sweet, and silky-smooth baked custard.
This isn’t just a recipe; it’s your guide to creating an unforgettable holiday centerpiece. We’ll show you a brilliant shortcut for a super-sturdy, flaky crust that can stand up to the rich filling, and the simple secrets to a perfectly set, creamy custard. Finished with a delicate dusting of powdered sugar, this is a pie that is as beautiful to look at as it is to eat.
Table of Contents
Table of Contents
Recipe Overview: A Stunning & Unique Holiday Pie
What makes this Cranberry Custard Pie so spectacular is its beautiful layered presentation and its wonderful balance of sweet and tart flavors. The recipe cleverly uses two sheets of store-bought pie dough, layered together to create an extra-thick and sturdy bottom crust that is guaranteed to stay crisp. The bottom of the pie is filled with fresh, tart cranberries, and a simple, rich, and sweet cream custard is poured over the top. As it bakes, the custard sets into a silky, luscious filling that perfectly encases the bright, jewel-toned fruit.
| Metric | Time / Level |
| Total Time | 3 hours (includes chilling and cooling) |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8 slices |
The Essential Ingredients for This Festive Pie
This recipe uses a handful of simple ingredients and smart shortcuts to create a truly spectacular result.
- The “Super Crust”: The sturdy, flaky foundation of our pie.
- Refrigerated Pie Dough: This is a fantastic shortcut! Using two sheets of a high-quality, store-bought pie crust is the key to making this recipe easy and foolproof. We layer them together to create an extra-thick, super-sturdy crust that is perfect for a wet custard filling.
- The Fruit Layer:
- Fresh or Frozen Cranberries: Bright, beautiful, and tart cranberries are the star of the show. You can use either fresh or frozen (thawed and drained) for a perfect result. Roughly chopping them helps them to soften and release their flavor into the custard.
- Lemon Zest: A touch of finely grated fresh lemon zest adds a wonderful, bright, fragrant, and citrusy note that perfectly complements the tart cranberries.
- The Creamy Custard: A simple, classic baked custard that is rich and smooth.
- Heavy Cream & Eggs: This classic duo is the key to a rich, smooth, and perfectly set custard.
- Flour: A couple of tablespoons of all-purpose flour is a simple but essential thickener that helps to guarantee a stable, perfectly sliceable custard.
Step-by-Step to a Stunning Cranberry Custard Pie
This recipe is wonderfully simple to assemble. Follow these detailed steps for a perfect result.
Part 1: The Super-Sturdy Double-Layer Crust
Step 1: First, let’s create our extra-sturdy crust. Lay one sheet of the refrigerated pie dough on a lightly floured surface. In a small bowl, lightly whisk one of the large eggs. Use a pastry brush to brush the entire surface of the dough sheet with some of the beaten egg.
Step 2: Place the second sheet of pie dough directly on top of the first, egg-washed sheet. Use a rolling pin to gently roll the double layer of dough out into a 12-inch round.
Step 3: Carefully transfer the dough round to a 9-inch pie plate. Fold the overhanging dough under itself to create a thick edge, and then use your fingers or a fork to crimp the edge decoratively. Brush the crimped edges with more of the beaten egg.
Step 4: Place the pie shell in the refrigerator to chill until it is firm, for about 30 minutes.
Part 2: Par-Bake the Crust
This is a crucial step for a crisp, not soggy, bottom crust!
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Line the chilled pie crust with a piece of aluminum foil, pressing it gently into the bottom and up the sides. Fill the foil with pie weights or dried beans.
Step 3: Bake for about 15 minutes, until the edges of the crust are a light golden brown.
Step 4: Carefully remove the foil and the pie weights. Continue to bake the crust for another 5 minutes, until the bottom of the crust looks dry and is just beginning to turn color.
Step 5: Transfer the par-baked crust to a wire rack and let it cool completely.
Part 3: Assemble and Bake to Set Perfection
Step 1: To make the filling, roughly chop your 12-ounce bag of cranberries and transfer them to a large bowl. Mix in the 1/2 teaspoon of finely grated lemon zest and 3/4 cup of the granulated sugar.
Step 2: Transfer this cranberry mixture to your completely cooled, par-baked crust and spread it in an even layer.
Step 3: In a separate medium bowl, whisk together the 2/3 cup of heavy cream, the 2 tablespoons of all-purpose flour, the remaining 1/4 cup of granulated sugar, and the remaining 2 large eggs until the mixture is completely smooth.
Step 4: Carefully pour the prepared cream custard over the top of the cranberries in the pie shell.
Step 5: Place the pie on a larger, rimmed baking sheet. Bake for 50 minutes to 1 hour.
Pro Tip (How to Tell When It’s Done): A custard pie is perfectly baked when the filling is set around the edges and slightly puffed, but the very center still has a slight jiggle to it when you gently nudge the pan. It will continue to set up from the residual heat as it cools.
Step 6: Transfer the finished pie to a wire rack and let it cool completely before slicing.
Just before serving, you can give the pie a beautiful, festive dusting of confectioners’ sugar.
The Best Creamy & Stunning Cranberry Custard Pie
A beautiful and unique cranberry custard pie with a sturdy, double-layered crust. The recipe uses a convenient shortcut of refrigerated pie dough, with two sheets layered together to create a robust base that is blind-baked until golden. The pie is then filled with a layer of fresh, chopped cranberries tossed with sugar and lemon zest. A simple, sweet custard made from heavy cream, sugar, and eggs is poured over the cranberries, and the entire pie is baked until the filling is set and slightly puffed.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours 25 minutes (includes chilling and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- One 14-ounce package refrigerated pie dough (2 sheets)
- 2 tablespoons all-purpose flour
- 3 large eggs
- One 12-ounce bag fresh or frozen cranberries, slightly thawed if frozen
- 1/2 teaspoon finely grated lemon zest
- 1 cup granulated sugar
- 2/3 cup heavy cream
- Confectioners’ sugar, for dusting
Instructions
- Prepare the Crust: Lay one sheet of pie dough on a lightly floured surface. Lightly beat one of the eggs and brush it over the sheet of dough. Place the second sheet of dough directly on top.
- Roll out the double layer of dough into a 12-inch round. Transfer the dough to a 9-inch pie plate, fold the overhang under itself, and crimp the edges. Brush the edges with more of the beaten egg. Refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Line the chilled crust with foil and fill with pie weights or dried beans. Bake for about 15 minutes. Remove the foil and weights and continue to bake for about 5 more minutes, until the bottom is dry. Let the crust cool completely.
- Make the Filling and Bake: In a large bowl, roughly chop the cranberries. Mix in the lemon zest and 3/4 cup of the granulated sugar. Transfer this cranberry mixture to the cooled crust.
- In a separate bowl, whisk the heavy cream, flour, the remaining 1/4 cup of granulated sugar, and the remaining 2 eggs until smooth. Pour this custard mixture over the cranberries in the pie shell.
- Bake for 50 minutes to 1 hour, until the filling is set and slightly puffed.
- Transfer the pie to a wire rack and let it cool completely.
- Dust with confectioners’ sugar before serving.
Notes
- Special Equipment: A 9-inch pie plate is required for this recipe.
- Creating a double-layer crust from store-bought dough makes for a sturdy base that can hold the wet custard filling without becoming soggy.
- Blind-baking the crust is a crucial step to ensure it’s fully cooked and crisp.
- It is important to let the pie cool completely to allow the custard filling to fully set before slicing.
Storage and Make-Ahead Tips
This Cranberry Custard Pie is a fantastic make-ahead dessert for a stress-free holiday.
- Make-Ahead: This pie is actually better when made a day in advance! You can bake the entire pie completely up to 2 days ahead of time. Let it cool completely, then cover it and store it in the refrigerator. The flavors will meld and the custard will set up perfectly for beautiful, clean slices.
- Storage: Store any leftover pie, covered, in the refrigerator for up to 4 days.
- Serving: This pie is delicious served chilled or at room temperature.
For more recipe follow my Pinterest account
Creative Recipe Variations
- Add a Nutty Crunch Topping: For a delicious textural contrast, you can create a simple crumble topping. In a small bowl, mix together 1/2 cup of all-purpose flour, 1/4 cup of brown sugar, and 1/4 teaspoon of cinnamon. Cut in 4 tablespoons of cold butter until the mixture is crumbly. Stir in 1/2 cup of chopped pecans or walnuts. Sprinkle this over the top of the pie before you bake it.
- Make it a Cranberry-Orange Pie: For a classic holiday flavor combination, you can substitute the lemon zest with an equal amount of finely grated orange zest.
- Add a Splash of Liqueur: For a sophisticated, “grown-up” flavor, you can add 1 to 2 tablespoons of an orange liqueur (like Grand Marnier or Cointreau) to the cranberry mixture.
Enjoy Your Stunning Holiday Pie!
You’ve just created a truly special, show-stopping dessert that is the very definition of a holiday centerpiece. This beautiful Cranberry Custard Pie is a perfect harmony of a crisp crust, a silky custard, and tart, vibrant fruit. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested tradition at your holiday table.
We hope you and your loved ones enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is looking for a new holiday dessert!
Frequently Asked Questions (FAQs)
Q1: What is the secret to a pie crust that isn’t soggy on the bottom?
The most important secret for any wet, custard-style pie like this one is to par-bake your crust. This means that you partially bake the empty pie shell before you add the filling. This crucial step ensures that your bottom crust is cooked through, crisp, and has a sealed surface that can stand up to the wet filling without becoming a soggy, gummy mess.
Q2: Can I use a from-scratch pie crust instead of the refrigerated kind?
Yes, absolutely! If you have a favorite, from-scratch pie crust recipe, it would be fantastic in this recipe. You will need enough dough for a double-crust pie in order to create the thick, sturdy, layered bottom crust.
Q3: How do I know for sure when my custard pie is fully baked?
The key is the “jiggle test.” A custard pie is perfectly baked when the outer 2-3 inches of the filling are set and look slightly puffed, but the very center (about a 3-inch circle) still has a slight jiggle or wobble to it when you gently nudge the pan. It should not look liquidy or sloshy. The center will continue to cook and set up perfectly from the residual heat as the pie cools.
Q4: Can I make this pie a day or two before my holiday meal?
Yes, this is an absolutely perfect make-ahead dessert! The flavor and the texture of a custard pie are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days.
Q5: Can I use a different fruit instead of cranberries?
Yes, this simple and delicious custard pie would also be fantastic with other tart fruits. A layer of fresh, chopped rhubarb or a mix of fresh berries like raspberries and blueberries would both be wonderful, beautiful alternatives.