If you’re craving a dessert that’s both elegant and bursting with vibrant flavors, this Cranberry Orange Custard Pie Recipe is about to become your new favorite. It perfectly balances the tartness of fresh cranberries with the creamy, silky custard that has delicate hints of orange zest and vanilla. Imagine a golden crust holding a jewel-toned custard that sparkles with seasonal cheer in every bite. Whether you’re making it for holiday gatherings or a cozy weekend treat, this pie brings warmth, brightness, and a little bit of magic to the table.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and the secret to why this pie tastes so incredible. Each one plays an essential role, from the crisp tart cranberries that provide freshness and color, to the rich heavy whipping cream that makes the custard luxuriously smooth.
- 1 (10-inch) unbaked pie shell: Provides a flaky and buttery base to hold all those luscious flavors together.
- 12 oz. fresh cranberries: The star of the show, adding perfect tartness and vibrant red color; if using frozen, be sure to thaw and dry them thoroughly.
- 1 1/2 cups sugar: Balances the cranberries’ tartness and sweetens the custard just right.
- 3 eggs, beaten: Acts as the custard’s foundation, giving it structure and richness.
- 1 cup heavy whipping cream: Adds creaminess and depth, making each bite melt in your mouth.
- 1/4 cup flour: Helps to thicken the custard so it sets beautifully without being too firm.
- 1/2 tsp salt: Enhances all the flavors for a well-rounded taste.
- 1 Tbsp orange zest: Infuses a bright citrus aroma, perfectly complementing the cranberries.
- 1 tsp vanilla extract: Adds warmth and sweetness, rounding out the custard’s flavor profile.
How to Make Cranberry Orange Custard Pie Recipe
Step 1: Preheat Oven
Start by preheating your oven to 400°F (200°C). This higher initial temperature ensures that your pie crust starts crisping up nicely right away, setting the stage for a perfectly baked pie with a golden, flaky shell.
Step 2: Prepare Cranberries and Pie Shell
Take your 10-inch unbaked pie shell and gently spread the fresh cranberries evenly across the bottom. Laying them out well ensures every slice will be studded with that vibrant cranberry pop that makes this pie so special.
Step 3: Mix Custard Filling
In a large mixing bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract. It’s important to mix until the custard is smooth and completely combined to guarantee an even, silky texture in the final bake.
Step 4: Assemble Pie
Pour the luscious custard mixture carefully over the cranberries in the pie shell, making sure to cover the berries evenly. Watching the custard flow around the cranberries is a delightful step that hints at the delicious contrast to come.
Step 5: Bake Initial Stage
Pop your pie into the oven and bake at 400°F (200°C) for 10 minutes. This step sets the crust and gives the custard a strong start in cooking, ensuring a sturdy, smooth filling.
Step 6: Reduce Temperature and Continue Baking
After your initial bake, lower the oven temperature to 350°F (175°C). Protect the edges of your pie crust with a pie shield or foil to prevent overbrowning as it bakes gently for another 40 to 45 minutes. The custard is done when it’s just slightly wobbly in the center — that’s the sweet spot for silky custard perfection.
Step 7: Cool and Serve
Remove your pie from the oven and let it cool completely at room temperature. This patience pays off, as the custard continues to set into that perfect creamy consistency. Cover any leftovers and pop them in the fridge for next-day indulgence!
How to Serve Cranberry Orange Custard Pie Recipe
Garnishes
To elevate the presentation, try topping your pie with a dollop of freshly whipped cream or a sprinkle of extra orange zest right before serving. A few whole cranberries on top can add a beautiful festive touch that’s as pretty as it is tasty.
Side Dishes
This pie pairs wonderfully with cozy sides like a scoop of vanilla ice cream or a simple fruit salad to keep things light and refreshing. If serving at a holiday meal, consider adding spiced nuts or a warm cup of cinnamon tea to complement its bright flavors.
Creative Ways to Present
Serve individual slices on pretty plates with a drizzle of raspberry coulis or a dusting of powdered sugar for an elegant finish. For a brunch twist, offer small wedges alongside a tangy cream cheese spread and crisp bacon for a sweet-savory combo that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered and refrigerated for up to 3 days. The custard stays creamy and the flavors actually deepen overnight, making the next day almost more delicious than the first.
Freezing
Although custard pies don’t freeze perfectly due to their delicate texture, you can freeze unbaked pie shells or the cranberry mixture separately for up to a month. Bake fresh when you’re ready for the best results.
Reheating
Enjoy your leftover pie straight from the fridge or warm it gently in the oven at 325°F (160°C) for about 10 minutes. This warms the custard without drying it out, refreshing the flavors beautifully.
FAQs
Can I use frozen cranberries for this pie?
Absolutely! Just be sure to thaw them completely and pat them dry before using to avoid excess moisture in your pie filling.
Is there a substitute for heavy whipping cream?
You can try using half-and-half or whole milk, but keep in mind the custard will be less rich and creamy. Heavy cream really adds that indulgent texture.
How do I know when the custard is fully set?
The custard should be mostly firm but still have a slight wobble in the center when you gently shake the pie pan. This ensures it’s not overbaked and will be silky smooth.
Can I make this pie ahead of time?
Yes! The Cranberry Orange Custard Pie Recipe can be baked a day ahead and refrigerated. In fact, it tastes even better after the flavors have had time to meld overnight.
What’s the best crust to use?
A classic store-bought or homemade buttery pie crust works perfectly here. Make sure it’s unbaked before adding the filling for the best texture upon baking.
Final Thoughts
This Cranberry Orange Custard Pie Recipe is truly a gem, combining fresh, bright flavors with a luscious, creamy custard that’s so satisfying. It’s the kind of dessert that brings warmth and joy to any table, making every occasion a little more special. I can’t wait for you to try it and see how effortlessly it becomes a treasured favorite in your kitchen, just like it did in mine.
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Cranberry Orange Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Orange Custard Pie is a delightful blend of tart fresh cranberries and creamy orange-infused custard nestled in a flaky pie crust. Perfect for holiday gatherings or any special occasion, this pie balances sweet and citrusy flavors with a smooth, custardy texture, baked to golden perfection.
Ingredients
Pie Shell
- 1 (10-inch) unbaked pie shell
Filling
- 12 oz. fresh cranberries (if frozen, thawed and patted dry)
- 1 1/2 cups sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 1/4 cup flour
- 1/2 tsp salt
- 1 Tbsp orange zest
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even baking for your pie.
- Prepare Cranberries and Pie Shell: Place the fresh cranberries into the unbaked 10-inch pie shell, spreading them out evenly to cover the bottom for an even berry layer.
- Mix Custard Filling: In a separate mixing bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until fully combined and smooth, ensuring the custard will bake perfectly.
- Assemble Pie: Pour the custard mixture over the cranberries in the pie shell, making sure the berries are well covered with the custard.
- Bake Initial Stage: Place the pie in the oven and bake at 400°F (200°C) for 10 minutes to set the crust and start cooking the custard gently.
- Reduce Temperature and Continue Baking: After the initial 10 minutes, reduce the oven temperature to 350°F (175°C). Protect the pie crust edges by covering them with a pie shield or tin foil to prevent overbrowning. Continue to bake the pie for an additional 40-45 minutes until the custard is set but still slightly wobbly in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely. Cooling enables the custard to finish setting for clean slices. Store any leftovers covered in the refrigerator.
Notes
- Use fresh cranberries for the best texture; if using frozen, make sure they are fully thawed and patted dry to avoid excess moisture.
- Covering the crust edges prevents burning during the longer bake time at the lower temperature.
- Allowing the pie to cool completely before slicing ensures the custard sets correctly and slices cleanly.
- This pie can be served chilled or at room temperature depending on preference.
