Name: Cranberry Custard Pie Delight
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 pie shell (9-inch); 1¼ cups fresh cranberries; ¼ cup sugar (for cranberries); 2-3 tablespoons water (for cranberries); 3 large eggs; 1 cup heavy cream (or half-and-half); ½ cup sugar (for custard); 1 pinch salt; 1 teaspoon vanilla extract

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I love the bright pop of tart cranberries folded into a smooth, silky custard — it’s a dessert that feels both homey and a little sophisticated. Cranberry Custard Pie Delight balances sweet and tart with a cream-forward texture I’ve tested several times in my kitchen. For a cozy variation, check this Cinnamon-Vanilla Custard Pie twist I enjoyed when the cranberries were out of season.

Why Make This Recipe

Bright, balanced flavor: tart cranberries cut through the rich custard for a dessert that never feels too heavy.
Seasonal appeal: cranberries make it perfect for holidays and winter gatherings.
Texture contrast: a flaky or cream-cheese crust paired with a silky custard gives a professional finish with home-cook effort.
Make-ahead friendly: it stores well and actually improves a bit after a day in the fridge.
Personal insight: I love this recipe because the custard’s creaminess and the fruit’s bite mean you can serve it with minimal adornment and still impress guests.

Recipe Overview

Prep time: 20 minutes (plus 30–40 minutes if you blind-bake the crust)
Cook time: 35–45 minutes (custard bake)
Total time: about 1 hour 15 minutes (including cool-down)
Servings: 8 (9-inch pie)
Difficulty: Medium — basic pie skills and attention to custard doneness required
Method: Blind-bake crust (optional), fold cooked or fresh cranberries into custard base, pour into prepared shell, bake until custard is set but still slightly wobbly in the center.

My Experience Making This Recipe

I tested this pie multiple times to get the custard texture just right. Early versions overbaked and became grainy; lowering the oven to 350°F and removing at the right jiggle fixed that. I also found par-cooking the cranberries prevents pockets of sogginess and keeps the filling evenly textured.

How to Make Cranberry Custard Pie Delight

Start with a 9-inch pie shell — homemade or store-bought — and blind-bake at 375°F (190°C) for 12–15 minutes with weights to prevent shrinking. Meanwhile, make a custard of whole eggs, heavy cream (or half-and-half for a lighter body), sugar, a pinch of salt, and vanilla; whisk until smooth and strain. Fold in either briefly simmered cranberries (1–1¼ cups fresh cranberries simmered with ¼ cup sugar and 2–3 tbsp water until they pop) or evenly distributed fresh berries. Reduce oven to 350°F (175°C), pour filling into the shell, and bake 30–40 minutes until the edges are set and the center registers about 165–170°F (74–77°C) on an instant-read thermometer. Cool fully on a rack, then chill 2–4 hours before slicing for clean cuts.

Expert Tips for Success

Blind-bake the crust: prebake for 12–15 minutes with pie weights at 375°F to keep the bottom crisp and avoid a soggy filling.
Strain the custard: pass the custard through a fine sieve before adding berries to remove air bubbles and ensure silkiness.
Par-cook the cranberries: simmering them briefly with a little sugar prevents raw pockets and helps them integrate into the custard without releasing too much liquid.
Watch temperature, not time: use an instant-read thermometer and remove the pie when center hits 165–170°F; carryover will continue to set it.
Use the right cream: heavy cream yields the richest texture; for a lighter pie, use a 2:1 ratio of half-and-half to heavy cream.

How to Serve Cranberry Custard Pie Delight

Serve chilled or at cool-room temperature with lightly sweetened whipped cream and a few whole cranberries for contrast.
Offer a scoop of vanilla bean ice cream for a warm-cold contrast, especially if you serve slices slightly warmed.
Garnish with toasted pecans or a drizzle of salted caramel for holiday flair.
Present on a simple white plate and slice with a warm, wet knife to get clean slices.

Storage and Reheating Guide

Refrigerate: keep tightly covered in the refrigerator for 3–4 days in an airtight container or wrapped with plastic wrap.
Freeze: freeze whole or in slices wrapped first in plastic, then foil, for up to 2 months; thaw overnight in the refrigerator.
Reheat: warm individual slices for 10–15 seconds in the microwave on 30% power or briefly in a 300°F (150°C) oven for 6–8 minutes — avoid high heat to prevent curdling.
Tip: chill fully before slicing to maintain custard structure and prevent weeping when reheating.

Recipe Variations

Gluten-free: use a gluten-free all-purpose crust or an almond flour crust (press into pan and blind-bake 12–14 minutes).
Dairy-free: substitute full-fat coconut milk for cream and use a vegan butter crust; expect a subtle coconut note.
Cream-cheese crust: swap part of the crust fat for cream cheese (like a cream-cheese shortbread) for a tangy base that pairs beautifully with cranberries.
Fruit swaps: use raspberries or rhubarb (par-cooked) in place of cranberries for a similar tart-sweet profile; adjust sugar to taste.

Nutritional Highlights

Antioxidant boost: cranberries are high in vitamin C and polyphenols, offering antioxidant benefits.
Moderate indulgence: custard brings protein from eggs and fat from cream — satisfying but calorie-dense, so serve in modest slices (about 1/8 pie).
Allergens: contains eggs and dairy by default; crust may contain wheat and nuts depending on type. Offer substitutions for common allergens as noted above.

Troubleshooting Common Issues

Soggy bottom: blind-bake the crust and dock the dough; use pie weights and preheat the pan to help crisp the base.
Grainy custard: usually from overbaking — remove when center still jiggles and cool gradually; use a thermometer to prevent overshoot.
Watery filling: par-cook cranberries and drain excess liquid before mixing into the custard; do not over-sweeten or over-simmer.

Frequently Asked Questions

Q1: Can I use frozen cranberries?
A1: Yes — thaw and pat dry, then simmer briefly to remove excess water and soften the berries before folding into the custard. This prevents excess moisture and helps them release a bit of color without bleeding too much.

Q2: How do I get perfectly clean slices?
A2: Chill the pie for at least 2 hours, then use a large knife dipped in hot water and wiped dry between slices. For very neat portions, refrigerate overnight.

Q3: Can I make this ahead for a party?
A3: Absolutely — make the pie a day ahead and keep it chilled in an airtight container. It will hold shape and flavor well; add whipped cream or garnishes just before serving.

Q4: My custard cracked or wept after refrigeration — how can I avoid that?
A4: Weeping often comes from overcooking or rapid temperature changes. Remove the pie from the oven when the center is slightly jiggly (165–170°F), cool at room temperature for 30–60 minutes, then refrigerate. Avoid reheating repeatedly.

Conclusion

If you want to compare inspiration, techniques, or crust ideas, check these helpful resources: see a similar take at Cranberry Custard Pie – Flavor Mosaic, explore a tart-style curd approach at Cranberry Curd Tart, a garnet-hued delight – Blossom to Stem, try a cream-cheese crust variation at Cranberry Custard Pie With Cream Cheese Crust, look at a crustless custard method that adapts well at Easy Crustless Rhubarb Custard Pie | Kitchen Frau, or review another tested version at Cranberry Custard Pie – Whisking Wolf.

Cranberry Custard Pie Delight