Cranberry Orange Custard Pie Recipe

Introduction

This Cranberry Orange Custard Pie combines tart fresh cranberries with a smooth, creamy custard infused with bright orange zest. It’s a perfect dessert for festive occasions or a cozy family gathering.

Ingredients

• 1 10″ unbaked pie shell
• 12 oz. bag fresh cranberries (if frozen, thaw and pat dry)
• 1 1/2 cups sugar
• 3 eggs, beaten
• 1 cup heavy whipping cream
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Spread the fresh cranberries evenly in the unbaked pie shell.
3. Step 3: In a separate bowl, whisk together the sugar, beaten eggs, heavy cream, flour, salt, orange zest, and vanilla extract until smooth.
4. Step 4: Pour the custard mixture gently over the cranberries in the pie shell.
5. Step 5: Bake the pie at 400°F for 10 minutes.
6. Step 6: Reduce the oven temperature to 350°F (175°C). Cover the pie crust edges with a pie crust shield or foil to prevent burning.
7. Step 7: Continue baking for an additional 40 to 45 minutes, or until the custard is set and no longer jiggles in the center.
8. Step 8: Remove the pie from the oven and let it cool completely before serving.

Tips & Variations

• For a more pronounced orange flavor, add a tablespoon of fresh orange juice to the custard mixture.
• Use frozen cranberries if fresh are not available, but make sure to thaw and pat them dry to avoid excess moisture.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for about 20 seconds if desired, or enjoy chilled for a refreshing taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can make the pie a day in advance and store it in the refrigerator. It allows the flavors to meld and makes serving easier.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or whole milk, but the custard will be less rich and slightly less creamy.

Cranberry Orange Custard Pie Recipe

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4.9 from 134 reviews

A tangy and creamy Cranberry Orange Custard Pie featuring fresh cranberries baked in a smooth, citrus-infused custard filling, perfect for holiday celebrations or a delicious seasonal dessert.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Pie

• 1 10″ unbaked pie shell
• 12 oz. bag fresh cranberries (if frozen, thaw and pat dry)

For the Custard Filling

• 1 1/2 cups sugar
• 3 eggs, beaten
• 1 cup heavy whipping cream
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pie.
2. Prepare Cranberries in Shell: Place the fresh cranberries evenly into the unbaked 10-inch pie shell, spreading them out to form a base layer.
3. Mix Custard Filling: In a separate bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until fully combined and smooth.
4. Pour Filling: Pour the custard mixture over the cranberries in the pie shell, ensuring it covers the fruit evenly.
5. Initial Bake: Bake the pie at 400°F for 10 minutes to help set the top layer of the custard.
6. Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (177°C). Cover the edge of the crust with a pie crust shield or tin foil to prevent over-browning, then bake for an additional 40 to 45 minutes until the custard is fully set and firm in the center.
7. Cool and Store: Allow the pie to cool completely before slicing and serving. Refrigerate leftovers to maintain freshness.

Notes

• Use fresh cranberries for best texture; if using frozen, make sure to thaw and pat dry to avoid excess moisture.
• Covering the crust edges after the initial bake prevents burning and ensures an evenly baked crust.
• To check if custard is set, gently shake the pie; the center should be slightly firm, not liquidy.
• This pie keeps well refrigerated for up to 3 days.
• Serving suggestion: accompany with whipped cream or a dusting of powdered sugar.

Keywords: Cranberry pie, orange custard pie, holiday dessert, baked custard, fruit pie, seasonal dessert