Why You’ll Love This Recipe
There’s something magical about a pie that brings the family together and brightens up any gathering. This Cranberry Custard Pie does just that! With its rich, creamy filling and the tartness of cranberries, it offers a delightful balance of sweet and sour. It’s the kind of dessert that makes your taste buds dance and your heart feel warm. Whether you’re hosting a festive brunch or bringing a dish to a bake sale, this pie shines bright.
Imagine slicing into this beautiful pie and revealing the vibrant pink filling. The scent wafting through the air is so inviting—it’s hard not to smile! And let’s be honest, who doesn’t love a dessert that looks stunning on the table? It’s a perfect way to showcase the flavors of the season, making it a beloved recipe in our home.
And here’s my favorite part: it’s simple enough for busy parents to whip up on a weekday, yet impressive enough for special occasions. Let’s get started on creating this cozy masterpiece that will surely become a family favorite!
how to make Cranberry Custard Pie
Making this pie is a delightful process. Picture yourself in the kitchen, maybe humming your favorite tune while you gather your ingredients. It’s all about enjoying the moment!
Ingredients
– 1 unbaked pie crust
– 2 cups fresh or frozen cranberries
– 1 cup granulated sugar
– 3 large eggs
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 tablespoon cornstarch
Gathering these ingredients is the first step to a happy baking session. You might already have most of them at home. If cranberries are out of season, feel free to use frozen ones. They work just as well!
Directions
1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie pan and set aside. Take a moment to gently press it into the edges. A well-formed crust makes all the difference!
3. In a medium saucepan over medium heat, combine the cranberries and sugar. Cook until the cranberries begin to pop, about 5 minutes. It’s fun to hear them sizzle!
4. In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, and salt. This mixture should be silky and smooth, a true custard base.
5. Gradually stir the cranberry mixture into the egg mixture until well combined. You should see the beautiful colors blending together.
6. Pour the filling into the prepared pie crust, taking care not to overfill. A little extra filling can always be cooked in a ramekin if you have one handy!
7. Bake for 35-40 minutes or until the custard is set and the top is lightly browned. Keep an eye on it near the end—every oven is a bit different, and you don’t want to miss the perfect bake!
8. Let cool before serving, and enjoy your show-stopping dessert! This pie gets even better as it sets, so consider making it ahead of time.
how to serve Cranberry Custard Pie
Serving this pie can be just as fun as baking it! I recommend slicing it into wedges and serving it warm or at room temperature. You can add a dollop of whipped cream for a touch of elegance, or even serve it alongside a scoop of vanilla ice cream. The contrast between the cold ice cream and the warm pie is absolutely heavenly!
For a brunch gathering, consider serving it with coffee or a soothing cup of tea. You can even sprinkle some zest from an orange or lemon on top for an extra zing. Your guests will love the creativity and freshness you bring to the table.
how to store Cranberry Custard Pie
If you have any leftover pie (and that’s a big "if" in our house), storing it is simple! Cover the pie with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to four days. When you’re ready to enjoy it again, feel free to pop it in the oven briefly to warm it up.
If you want to enjoy this pie even later, you can freeze it! Slice and wrap individual pieces tightly, then place them in a freezer-safe container. It should keep well for up to three months. Trust me, there’s nothing quite like pulling a slice of homemade pie out of the freezer on a chilly day.
tips to make Cranberry Custard Pie
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For a flakier crust, try using cold butter when making or buying your pie crust. You can even chill it briefly before rolling it out. This little trick can make a world of difference in texture.
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When cooking the cranberries, don’t rush the popping process! Allow them to pop fully to release their juices, which adds depth to the filling. You want a nice, thick mixture before combining.
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Letting the pie cool completely before slicing is crucial. It allows the custard to set properly. If you cut into it too soon, the filling might run everywhere, and you won’t get that lovely slice you envisioned!
variation (if any)
This basic Cranberry Custard Pie recipe can be easily adapted! If you’re looking for a different flavor, try adding orange zest to the cranberry mixture for a bright citrus kick. You could also mix in a handful of chopped pecans for a nice crunch and a nutty flavor that pairs beautifully with the tartness of the cranberries. The possibilities are endless!
Pro Tips for Success
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Don’t skip the cornstarch. It helps thicken the filling and gives the pie a nice, firm texture. Be sure to mix it in well with the cranberries and sugar before incorporating it into the custard.
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Use fresh cranberries when you can! They have a bright flavor that can elevate the dish. If using frozen, let them thaw and drain excess moisture to prevent a soggy bottom.
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Check for doneness. When the pie is almost finished baking, gently jiggle it. If the center moves slightly but the edges are firm, you are good to go! It will continue to set as it cools.
Serving Ideas
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Classic Whipped Cream: Serve with a generous dollop of homemade whipped cream, maybe with a sprinkle of cinnamon on top for warmth.
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Ice Cream Delight: A scoop of vanilla or even a scoop of eggnog ice cream during the holidays pairs wonderfully with the tart cranberries.
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Toast with Tea: For a cozy tea time, slice the pie into smaller pieces and serve with assorted hot teas. It makes for a lovely companion for a chat with friends or family.
FAQs
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Can I use other fruits instead of cranberries?
Absolutely! Blueberries, raspberries, or even cherries can work wonderfully for a similar recipe. Just adjust the sugar according to the sweetness of the fruit. -
Can I make this pie ahead of time?
Yes! This pie can be made a day in advance and stored in the refrigerator. Just give it time to cool before covering it. -
What do I serve with this pie?
It pairs wonderfully with whipped cream, ice cream, or even a drizzle of chocolate sauce for a rich treat. -
Can I freeze the pie?
Yes, you can freeze it! Just make sure it’s wrapped tightly, and it’ll hold up well for about three months.
Quick Recap
Baking this Cranberry Custard Pie is a joyful way to bring warmth into your home. It’s a dessert that fills the air with delightful aromas and creates cherished family moments. So grab those cranberries, preheat that oven, and engage in the simple yet rewarding process of pie-making. I promise you will be so happy you decided to bake this weekend! Your taste buds will thank you!
Cranberry Custard Pie
Ingredients
For the Pie
- 1 piece unbaked pie crust Take a moment to gently press it into the edges.
Filling Ingredients
- 2 cups fresh or frozen cranberries If cranberries are out of season, frozen will work just as well.
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cornstarch Essential for thickening the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie pan and gently press it into the edges.
- In a medium saucepan over medium heat, combine the cranberries and sugar. Cook until the cranberries begin to pop, about 5 minutes.
- In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, and salt until smooth.
- Gradually stir the cranberry mixture into the egg mixture until well combined.
Baking
- Pour the filling into the prepared pie crust, being careful not to overfill.
- Bake for 35-40 minutes or until the custard is set and the top is lightly browned.
- Let the pie cool before serving.