Why You’ll Love This Recipe

I like this recipe because it strikes the perfect balance of flavors—the tartness of cranberries pairs beautifully with the sweetness of custard. I also love how versatile it is: I can serve it at holiday dinners, family gatherings, or as a simple weeknight dessert. It requires only a handful of ingredients, but the result looks and tastes like something much more elaborate.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups fresh cranberries
1 cup granulated sugar
3 large eggs
1 cup heavy cream
2 tsp pure vanilla extract
1 pre-made pie crust (9-inch)

Directions

1. I preheat my oven to 350°F (175°C).

2. In a large mixing bowl, I toss the cranberries with sugar until they are evenly coated.

3. I whisk together the eggs, heavy cream, and vanilla extract until smooth.

4. I pour the custard mixture into the prepared pie crust and spread the cranberries evenly within the filling.

5. I bake the pie for 45–50 minutes, until the custard is set but slightly jiggly in the center.

6. I let the pie cool at room temperature before slicing. I serve it either warm or chilled, usually with a dollop of whipped cream.

Servings and Timing

This recipe makes about 8 slices. The total time is 1 hour 5 minutes, which includes around 15 minutes of prep and 50 minutes of baking.

Variations

I sometimes add a pinch of cinnamon or nutmeg to the custard for a warm, spiced flavor. For extra texture, I sprinkle sliced almonds on top before baking. I also like swapping in an almond or graham cracker crust instead of the traditional pie crust for a different twist.

Storage/Reheating

I store leftover pie in the refrigerator, covered, for up to 4 days. To serve warm, I reheat slices in the oven at 300°F for about 10 minutes. This pie also freezes well—once fully cooled, I wrap slices tightly and freeze for up to 2 months. I thaw them in the fridge overnight before serving.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, I use them straight from the freezer without thawing, but I might need to add a few extra minutes of baking time.

Do I have to pre-bake the pie crust?

No, I don’t pre-bake it for this recipe since the custard bakes long enough to cook the crust through.

Can I use milk instead of heavy cream?

Yes, but the custard will be lighter and less rich. I prefer cream for the best texture.

How do I know when the custard is done?

I look for a set filling with a slight jiggle in the center. It will firm up more as it cools.

Can I make this pie ahead of time?

Yes, I often bake it the day before and keep it chilled until serving.

What’s the best way to serve this pie?

I love it with lightly sweetened whipped cream, but vanilla ice cream also pairs beautifully.

Can I reduce the sugar?

Yes, I sometimes cut back by 2–3 tablespoons, especially if my cranberries are less tart.

Can I use a homemade pie crust?

Absolutely, I like making it with a buttery homemade crust when I have extra time.

How do I keep the custard from curdling?

I whisk the eggs and cream gently and avoid overbaking. Pulling it out when it’s slightly jiggly prevents curdling.

Can I add other fruits?

Yes, I sometimes mix in raspberries or blueberries for a berry custard variation.

Conclusion

I enjoy making cranberry custard pie because it’s simple, elegant, and always delicious. With its creamy custard and tart cranberries in a golden crust, it’s a dessert that feels special but doesn’t require much effort. It’s perfect for both festive occasions and everyday enjoyment.