There is something truly magical about the Cranberry Orange Custard Pie Recipe that turns classic holiday flavors into a luscious, creamy dessert bursting with bright citrus and tart cranberry notes. The rich, velvety custard paired with the vibrant bittersweet cranberries makes every bite feel like a cozy celebration. If you are looking to impress family and friends with a dessert that is as beautiful as it is delicious, this recipe is sure to become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to making the Cranberry Orange Custard Pie Recipe shine. Each component plays an essential role—fresh cranberries bring zing, orange zest adds sunny brightness, and the custard ingredients create a silky texture that balances tartness with sweetness perfectly.
- Unbaked pie shell (10-inch): Choose a flaky, buttery crust for the ideal base that holds all the filling beautifully.
- Fresh cranberries (12 oz.): These deliver tartness and a pop of color; if you use frozen, make sure they’re thawed and patted dry to avoid extra moisture.
- Sugar (1 1/2 cups): Sweetens the custard and offsets the sharpness of cranberries.
- Eggs (3, beaten): They provide structure and creaminess to the custard filling.
- Heavy whipping cream (1 cup): Enriches the custard, making it silky and indulgent.
- Flour (1/4 cup): Helps thicken the custard and gives it stability so it holds together when sliced.
- Salt (1/2 tsp): Enhances flavors and balances the sweetness.
- Orange zest (1 Tbsp): Adds vibrant citrus aroma and flavor that brightens the whole pie.
- Vanilla extract (1 tsp): Rounds out the flavor with warm, sweet notes.
How to Make Cranberry Orange Custard Pie Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C). The initial high temperature jumpstarts the baking process and helps set the crust quickly, so it stays crisp and delicious throughout.
Step 2: Prepare Cranberries and Pie Shell
Take those fresh cranberries and evenly distribute them in the unbaked 10-inch pie shell. Spreading them out naturally layers tartness throughout the pie, ensuring every slice has that signature burst of flavor you are aiming for.
Step 3: Mix Custard Filling
In a mixing bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until smooth and fully combined. This custard mixture is the creamy heart of your pie that perfectly balances the cranberries’ zing with smooth sweetness.
Step 4: Assemble Pie
Pour your custard mixture carefully over the cranberries in the pie shell. Make sure the berries are well covered so each slice gets that smooth custard filling with just the right amount of tangy fruit.
Step 5: Begin Baking
Place the pie in the preheated oven and bake at 400°F (200°C) for 10 minutes. This step sets the crust and starts cooking the custard so it forms that perfect base for the rest of the baking.
Step 6: Reduce Temperature and Continue Baking
Lower the oven temperature to 350°F (175°C). Protect the pie edges with a pie shield or tin foil to prevent overbrowning. Keep baking for 40 to 45 minutes until the custard is set but slightly wobbly in the center—just the sign of perfectly baked custard pie.
Step 7: Cool and Serve
When baking is complete, remove your pie and allow it to cool fully on a wire rack. Cooling lets the custard finish setting and helps your slices hold their shape for beautiful plating. Store leftovers in the refrigerator covered for the freshest taste.
How to Serve Cranberry Orange Custard Pie Recipe
Garnishes
Enhance your pie’s presentation and flavor profile with a few simple garnishes. A dollop of freshly whipped cream, a sprinkle of extra orange zest, or a few whole cranberries on top can add contrast and a festive touch that’s as eye-catching as it is tasty.
Side Dishes
This pie pairs wonderfully with cozy accompaniments like a warm cup of spiced tea or mulled cider. A light bowl of vanilla ice cream or a citrus salad can also complement the rich custard and tangy cranberries, making the entire dessert course feel balanced and complete.
Creative Ways to Present
Get creative by serving individual mini pies in ramekins for an elegant touch at holiday gatherings. Or arrange slices on a festive serving platter with edible flowers and fresh herbs like mint to add a fresh, colorful accent. Presentation can make the Cranberry Orange Custard Pie Recipe even more memorable!
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered tightly in the refrigerator. The custard will stay creamy and the crust stable for up to four days, giving you more chances to enjoy this beautiful dessert without losing any flavor.
Freezing
You can freeze slices wrapped well in plastic wrap and foil for up to two months. Thaw overnight in the refrigerator before serving. Keep in mind that fresh custard pies freeze best when baked and cooled first, maintaining their creamy consistency after thawing.
Reheating
Warm your leftover slices gently in a low oven (around 300°F or 150°C) for 10 to 15 minutes to bring back that just-baked freshness. Avoid the microwave if possible, as it can make the custard rubbery or too soft.
FAQs
Can I use frozen cranberries for this pie?
Absolutely! Just be sure to thaw and pat them dry well before adding to your pie shell to prevent extra moisture that might affect the custard’s texture.
Is there a substitute for heavy whipping cream?
You can use half-and-half or whole milk, but keep in mind the custard will be less rich and creamy. Heavy cream really gives that luxurious custard texture that defines this pie.
How do I know when the custard pie is done?
The custard should be mostly set with a slight wobble in the center when you gently shake the pan. It will firm up more as it cools, so avoid overbaking to keep it creamy.
Can I make the pie crust from scratch?
Definitely! A homemade pie crust adds a wonderful buttery flavor and flaky texture that complements the custard filling beautifully, but a quality store-bought shell works well too for convenience.
What’s the best way to serve leftover pie?
Serve chilled or slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat that revives the dessert’s charm.
Final Thoughts
If you are searching for a dessert that combines festive flavors with silky custard and a touch of zest, the Cranberry Orange Custard Pie Recipe is an absolute must-try. It fills your kitchen with heavenly aromas, delights the palate with every bite, and is sure to make every occasion feel just a little more special. I hope you enjoy making and sharing this treasure as much as I do!
Print
Cranberry Orange Custard Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Cranberry Orange Custard Pie combines tart fresh cranberries with a smooth, creamy custard enriched with orange zest and vanilla, all baked in a flaky 10-inch pie shell. The pie is perfect for festive occasions or a delightful dessert to highlight seasonal flavors, offering a balance of sweet, tart, and citrus notes in every bite.
Ingredients
Pie Base
- 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.
- Mix Custard Filling: In a separate mixing bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract. Mix until fully combined and smooth.
- Assemble Pie: Pour the custard mixture over the cranberries in the pie shell, ensuring the berries are well covered.
- Bake Initial Stage: Place the pie in the oven and bake at 400°F (200°C) for 10 minutes. This step sets the crust and starts cooking the custard.
- Reduce Temperature and Continue Baking: After 10 minutes, lower the oven temperature to 350°F (175°C). Cover the pie crust edges with a pie shield or tin foil to prevent overbrowning. Continue baking for 40-45 minutes, or until the custard is set and just slightly wobbly in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing, which lets the custard finish setting perfectly. Store leftovers covered in the refrigerator.
Notes
- Use fresh cranberries for best texture, but frozen can be used if fully thawed and patted dry.
- Cover crust edges after initial baking to prevent burning and ensure an even bake.
- The custard is set when it is slightly wobbly in the center, avoid overbaking to prevent cracking.
- Letting the pie cool fully ensures easier slicing and better custard consistency.
- Leftovers should be refrigerated and consumed within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
