Description
Cranberry Custard Pie Delight is a delicious dessert that balances the tartness of cranberries with a rich custard filling, all held together by a flaky pie crust.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (for pie crust)
- 1/2 teaspoon salt (for pie crust)
- 1/2 cup cold unsalted butter, cubed (for pie crust)
- 4–6 tablespoons ice water (for pie crust)
- 12 ounces fresh or frozen cranberries (for filling)
- 3/4 cup granulated sugar (for filling)
- 1/2 cup water (for filling)
- 1 tablespoon lemon juice (for filling)
- 1 teaspoon orange zest (for filling)
- 4 large eggs (for custard)
- 1/2 cup granulated sugar (for custard)
- 1/2 teaspoon vanilla extract (for custard)
- 1/8 teaspoon ground nutmeg (for custard)
- 2 cups heavy cream (for custard)
- 2 tablespoons all-purpose flour (for custard)
Instructions
- Whisk together flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough forms a disc. Wrap in plastic and refrigerate at least 30 minutes.
- On a lightly floured surface, roll chilled dough to a 12-inch circle. Transfer carefully to a 9-inch pie plate. Trim and crimp edges. Freeze for 15 minutes to prevent shrinking during baking.
- Combine cranberries, water, sugar, lemon juice, and orange zest in a medium saucepan. Bring to a boil over medium heat, then simmer 10-15 minutes until cranberries burst and mixture thickens to jam consistency. Remove from heat and cool slightly.
- Whisk eggs, sugar, vanilla, flour, and nutmeg until combined. Heat cream in a saucepan until just about to boil, whisking to avoid scorching. Slowly add hot cream to egg mixture while whisking constantly to prevent curdling. Mix until smooth.
- Preheat oven to 350°F. Spread cranberry filling evenly over crust. Pour custard over filling gently. Bake 45-55 minutes until custard is set but slightly jiggly in center. Cool on wire rack then refrigerate at least 2 hours before serving.
Notes
- Make sure to cool the cranberry filling slightly before adding to avoid cooking the custard mixture.
- This pie can be made a day ahead and stored in the refrigerator.
- Serve with whipped cream for an extra treat.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg