Cranberry Custard Pie
A delightful dessert combining tart cranberries and creamy custard, perfect for autumn gatherings.
Ingredients
For the Pie
- 1 pie crust 1 pie crust Store-bought or homemade
- 2 cups 2 cups fresh or frozen cranberries Can use frozen if fresh are not available
- 1 cup 1 cup sugar Adjust sweetness to preference
- 3 large 3 large eggs Room temperature for better mixing
- 1 cup 1 cup heavy cream
- 1 teaspoon 1 teaspoon vanilla extract
- 1/4 teaspoon 1/4 teaspoon salt To balance sweetness
- 1 tablespoon 1 tablespoon cornstarch Helps thicken the custard
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare the pie crust by placing it in a 9-inch pie dish.
- Combine cranberries and sugar in a bowl, toss gently to coat, and spread evenly over the prepared crust.
- In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and cornstarch until well combined.
- Pour the custard mixture over the cranberries in the pie crust.
Baking
- Bake for 45-50 minutes or until the custard is set and lightly browned on top.
- Let the pie cool on a wire rack before serving.
Notes
Serve warm or at room temperature, topped with whipped cream or ice cream. Store leftovers in the refrigerator for up to 3 days or freeze for 3 months.