Cranberry Orange Custard Pie Recipe

Introduction

This Cranberry Orange Custard Pie is a delightful blend of tart cranberries and creamy custard with a hint of fresh orange zest. It’s a perfect dessert to brighten up any occasion, especially during the festive season.

Ingredients

• 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
• ½ 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: Place the fresh cranberries evenly into 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 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 tin foil to prevent burning. Continue baking for another 40 to 45 minutes, or until the custard is set.
7. Step 7: Remove the pie from the oven and allow it to cool completely before serving.

Tips & Variations

• Use fresh orange zest for the best flavor; avoid the white pith as it can be bitter.
• If you prefer a sweeter pie, you can increase the sugar by 1/4 cup.
• For a nutty twist, sprinkle chopped toasted pecans on top before serving.
• To avoid a soggy bottom crust, you can blind bake the crust for 8 minutes before adding cranberries.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or enjoy chilled for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, you can use frozen cranberries. Just thaw and pat them dry before placing them in the pie shell to prevent excess moisture.

How do I know when the custard is fully set?

The custard is set when it appears firm and slightly jiggly in the center but does not liquidly wobble. A toothpick inserted in the center should come out mostly clean.

Cranberry Orange Custard Pie Recipe

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★★★★★

4.5 from 71 reviews

This Cranberry Orange Custard Pie combines the tartness of fresh cranberries with a creamy, smooth custard infused with bright orange zest and vanilla. A perfect holiday dessert, it features a flaky unbaked pie shell filled with a rich mix of cranberries and a luscious custard, baked to golden perfection. The pie balances sweet and tangy flavors with a silky texture that makes every bite delightful.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust

• 1 unbaked 10″ pie shell

Filling

• 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. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pie.
2. Prepare Cranberries: Place the fresh cranberries evenly in the unbaked pie shell, ensuring a good layer for the filling.
3. Mix Custard: In a separate large bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until smooth and fully combined.
4. Combine Filling: Pour the custard mixture evenly over the cranberries in the pie shell, allowing it to settle nicely.
5. Initial Bake: Bake the pie uncovered at 400°F (204°C) for 10 minutes to help set the edges of the custard and start cooking the cranberries.
6. Reduce Temperature and Cover Crust: Lower the oven temperature to 350°F (177°C). Cover the pie crust edges with a pie crust shield or tin foil to prevent overbrowning while baking the custard through.
7. Finish Baking: Bake for an additional 40 to 45 minutes at 350°F (177°C) until the custard is fully set and feels firm to the touch in the center.
8. Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. Store leftover pie refrigerated to maintain freshness.

Notes

• Ensure the cranberries are fresh and not too moist if thawed from frozen; pat them dry to avoid a soggy crust.
• Using a pie crust shield or foil will prevent the crust edges from burning during the longer baking time.
• Letting the pie cool completely is crucial for the custard to fully set and slice cleanly.
• This pie is best served chilled or at room temperature.
• Leftovers should be stored in the refrigerator and consumed within 3-4 days.

Keywords: Cranberry Pie, Orange Custard Pie, Holiday Dessert, Creamy Custard Pie, Fall Dessert