Description
This cranberry custard pie features a rich custard base and tart cranberries, creating an irresistible dessert for any occasion.
Ingredients
Scale
- 1 whole Pie Crust (homemade or store-bought)
- 2 cups Cranberries (fresh or frozen)
- 1/2 cup Water
- 1 cup Sugar (adjust to taste)
- 2 tablespoons Lemon Juice
- 1 tablespoon Orange Zest
- 3 large Eggs (essential for rich custard base)
- 1/2 cup Sugar (for custard) (adjust based on preference)
- 1 teaspoon Vanilla Extract (or almond extract for a twist)
- 1/4 cup Flour (all-purpose or gluten-free)
- 1/4 teaspoon Nutmeg (optional)
- 1 cup Cream (or half-and-half as a lighter alternative)
Instructions
- In a bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water and mix until a dough forms. Chill in the refrigerator for 30 minutes.
- After chilling, roll the dough into a 12-inch circle on a floured surface. Gently place it in your pie plate and freeze for 15 minutes.
- In a saucepan, combine cranberries, water, sugar, lemon juice, and orange zest. Cook over medium heat, stirring occasionally until the cranberries burst and the mixture thickens, about 10-15 minutes.
- Whisk together eggs, sugar, vanilla, flour, and nutmeg in a bowl. In a separate saucepan, heat the cream until just before boiling. Gradually whisk the cream into the egg mixture until smooth.
- Preheat your oven to 350°F (175°C). Spread the cranberry filling evenly in the crust, then carefully pour the custard over the top. Bake for 45-55 minutes, or until the custard is set but still slightly jiggly in the center.
- Allow to cool on a wire rack, then refrigerate for at least 2 hours before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 100 mg