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Cranberry Custard Pie

Cranberry Custard Pie

A delightful Thanksgiving or holiday dessert featuring a buttery crust and a smooth, tangy cranberry custard filling. Easy to make and always a crowd-pleaser!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.25 cups All-purpose flour
  • 0.5 teaspoon Salt
  • 0.5 cup Cold unsalted butter Cut into cubes
  • 0.25 cup Ice water
Filling Ingredients
  • 1 14 ounce can Whole berry cranberry sauce
  • 1 cup Granulated sugar
  • 0.25 cup Cornstarch
  • 0.25 teaspoon Salt
  • 3 Large eggs
  • 1 cup Whole milk
  • 1 teaspoon Vanilla extract

Equipment

  • 9-inch pie plate
  • Pastry blender or fork
  • Medium saucepan
  • Whisk
  • Rolling pin

Method
 

Instructions
  1. Make the crust: Whisk flour and salt. Cut in butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for at least 30 minutes.
  2. Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges.
  3. Make the filling: In a saucepan, combine cranberry sauce, sugar, cornstarch, and salt. Bring to a boil, stirring constantly, until thickened (2-3 minutes). Remove from heat.
  4. In a bowl, whisk eggs, milk, and vanilla. Gradually whisk the hot cranberry mixture into the egg mixture to temper.
  5. Pour filling into the pie crust.
  6. Bake: Preheat oven to 350°F (175°C). Bake for 50-60 minutes, or until the custard is set and the crust is golden brown. Let cool completely before serving.

Notes

For a richer crust, use half butter and half shortening. You can also add a tablespoon of orange zest to the filling for extra flavor. Serve chilled for optimal enjoyment.