Description
A tart cranberries folded into a smooth, silky custard for a perfect dessert that feels both homey and sophisticated.
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
Instructions
- Preheat the oven to 375°F (190°C) and blind-bake the pie shell for 12-15 minutes with weights.
- Simmer cranberries with ¼ cup sugar and 2-3 tablespoons water until they pop, then set aside.
- In a bowl, whisk together eggs, heavy cream, ½ cup sugar, salt, and vanilla until smooth, then strain.
- Fold in the cranberries and reduce oven temperature to 350°F (175°C).
- Pour the filling into the pie shell and bake for 30-40 minutes until the edges are set and the center jiggles slightly.
- Cool fully on a rack, then chill for 2-4 hours before slicing.
Notes
Chill fully before slicing to maintain custard structure. Serve with whipped cream or ice cream for a delightful contrast.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American