Cranberry Custard Pie is a unique dessert recipe to add to your holiday menu. A flaky pie crust is filled with sweet silky custard laced with orange zest and tart cranberries for a special Cranberry Pie you will love!
Cranberry Pie
Cranberry Orange Custard Pie is a the perfect addition to your holiday spread. It is a unique pie that is sure to be a hit with the combination of creamy egg custard paired with tart cranberries and the best pie crust recipe.
There really isn’t any fruit that doesn’t taste amazing with custard. I’ve pretty much tried them all. From Apple Custard Bars to Blueberry Lemon Custard Bars, you really can’t go wrong with custard!
Pie with Orange
A little citrus adds amazing flavor to this Cranberry Custard Pie. Orange is the perfect flavor to pair with cranberries, just like in these Cranberry Orange Cheesecake Bars.
Cranberries have a familiar tartness that is wonderful with rich custard, but the addition of some orange zest adds a beautiful brightness that puts it over the top.
Whether your family enjoys traditional holiday desserts like pumpkin pie and Old Fashion Sour Cream Cutout Cookies or they are always up for trying something new, you need to add this Cranberry Orange Pie to your holiday menu!
Custard Pie
I was longing after one of my favorite desserts, Rhubarb Custard Pie. The sweet silky custard balances out the rhubarb in a perfectly flaky pie crust for the most amazing dessert.
Sadly, rhubarb is out of season in the Midwest, so I started brainstorming. I realized cranberries would be the perfect substitute for rhubarb! Cranberry Pie sounded delicious in these cooler months.
How to Make Cranberry Pie
Pies are generally an easy dessert to make apart from the pie crust. That can be bypassed with a frozen or refrigerated crust if you aren’t a fan of rolling out dough. I do suggest making the effort though, because a homemade flakey pie crust is a beautiful thing. In my case, I recruit my mother who has mastered a good crust.
Once you have your pie crust prepared in a pie tin, layer some fresh cranberries in the shell. Top it with the custard made from whisked eggs, cream, granulated sugar, flour, orange zest and vanilla.
Can I use frozen cranberries?
Fresh or frozen cranberries work great in this custard pie. If you decide to use frozen, just let them thaw first and pat them dry. This helps avoid too much moisture being added to the custard.
As far as freezing this pie before or after baking it, that isn’t the best idea. With the eggs and cream custard, the texture isn’t going to hold up to freezing well.
How do I know when the custard is set?
No one wants to end up with a custard that is runny in the center. It’s important to bake the custard through, but at the same time you don’t want to overbake the pie.
After the pie has baked for 50 minutes I start to check the custard by shaking the pie slightly. If there is a small 2-3 inch portion in the center that is still slightly giggly, it is done. That portion will set up as the pie cools. If any more of the pie is jiggly, it isn’t done yet.
Unique Pie Recipe
It all came together absolutely beautifully, both visually and in flavor. It was fall dessert perfection! I used the scraps of pie crust to make some leaves and berries to add to the pie after baking it for a little something extra special.
My family happily dug right in and quickly came back for seconds. This Cranberry Orange Custard Pie is a definite winner and something unique you should really give a try to change things up for your holiday dessert spread this year!
More holiday dessert recipes!
Holidays are all about food, with dessert being the grand finale. From cheesecakes and tarts to pies and bars, there are so many amazing dessert recipes you need to try!
- Glazed Apple Pie Bars
- Pumpkin Swirl Cheesecake
- Salted Dark Chocolate Pomegranate Tart
- Sour Cream Raisin Meringue Bars
Cranberry Orange Custard Pie
Ingredients
- 10 ” unbaked pie shell
- 12 oz. bag fresh cranberries if frozen, thaw and pat dry
- 1 1/2 c. sugar
- 3 eggs beaten
- 1 c. heavy whipping cream
- 1/4 c. flour
- ½ tsp. salt
- 1 Tbsp. orange zest
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 400°,
- Place cranberries in the unbaked pie shell.
- In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.
- Bake for 10 minutes at 400°.
- Reduce the heat to 350° and cover crust with pie crust shield or tin foil. Bake for an additional 40-45 minutes until the custard is set.
- Let cool completely before serving. Store refrigerated.
Hanna says
Has any one tried this with cashew milk or coconut cream as a dairy substitute for the heavy cream?
Looks delicious but I want my daughter to be able to eat it if I make it.
Kacey says
I made it both with dairy cream and coconut cream–delicious both ways!
Danielle Green says
Good to know it turned out with a non-dairy option!
Toni A Pittman says
This pie was AMAZING!!!!!
If I could give it more than 5 stars I would
It’s my new holiday go to pie.
I did add a whisper of nutmeg and the cook time was a bit longer than the recipe said – but I just kept checking it every 5-10 mins until the tester came out cleanish.
Next time I may use a tad less sugar – but honestly it’s pretty perfect just as it is.
Toni A Pittman says
This pie was AMAZING!!!!!
If I could give it more than 5 stars I would
It’s my new holiday go to pie.
I did add a whisper of nutmeg and the cook time was a bit longer than the recipe said – but I just kept checking it every 5-10 mins until the tester came out cleanish.
Next time I may use a tad less sugar – but honestly it’s pretty perfect just as it is.
Kristen says
I think there was a step missing. Should you have made the custard on the stove before pouring it on the cranberries?!
Danielle Green says
Nope, the custard sets in the pie when it bakes.
Maria C. says
I’m currently at half an hour past the cooking time and the pie is nowhere near set. I used the exact ingredients listed here, I’ve checked it over and over. Kellie LaBadie, you are not alone!
Michelle says
The altitude may affect bake times. I live a mile above sea level and I notice things take a little longer for me sometimes.
Allison says
I added a bit of cornstarch to the cream to ensure it thickens. It worked out well for me!
Maria C. says
I’m currently at half an hour past the cooking time and the pie is nowhere near set. I used the exact ingredients listed here, I’ve checked it over and over. Kellie LaBadie, you are not alone!
Mo Sherman says
How can you make this pie low-glycemic, dairy and gluten free? In other words, what can we substitute for the heavy cream and sugar?
Danielle Green says
You make a different pie! 😉 Lol Sorry, but this pie is centered around the cream and sugar and wouldn’t be very good with those substitutions.
Mindy says
I’m going to try to substitute coconut sugar and coconut cream. That is what I found when looking for substitutes. Wish me luck!
Amy says
What size pie dish is this supposed to be made in? I guessed and used a normal-depth 8-inch, and had about 1/3rd of the custard left over after filling the crust… I’m probably just missing where it specified what size to use, but I’ve looked several times and can’t find it. Super excited to try it when it’s cooled though!
Danielle Green says
Sorry, I should have been more specific. I use a large 10″ pie plate. I hope it turned out otherwise and you baked off the extra custard!
Sophia Hall says
by orange zest do you mean like i need to use an orange peel or like an orange extract? sorry a bit new to the cooking terms!
Danielle Green says
Orange zest refers to grated orange peel.
Aerin says
This is such a legit question for beginning bakers! I once walked all over a grocery store looking for lemon zest and decided you must have to get it from some fancy specialty store and just gave up and didn’t make that recipe. Quite a bit later I learned what zest is and was like D’oh!
BTW, this recipe looks amazing, I plan to make it soon!
Sophia Hall says
by orange zest do you mean like i need to use an orange peel or like an orange extract? sorry a bit new to the cooking terms!
Kelli LaBadie says
So my sister and I tried this, but the custard didnt bake right or set… it cooked through about and inch around the out side, but it pretty much looked the same as we put it in as. It still tasted delish, it was just runny. Any suggestions?
Danielle Green says
I’ve made this custard many times and never had it not set. Did you perhaps swap out or change the amount of any ingredients?
Elizabeth says
It took about 15 minutes longer baking time in my oven to get it set. Perhaps it just depends on the oven?
Dawn says
Hi. I’m making this for Thanksgiving and so excited! Do you know the quantity when substituting stevia for the sugar? Thanks!
Britany says
Hi do you think this will be okay if I make it a day ahead and keep it in the fridge?
Danielle Green says
The crust looses some of its flakiness, but it’s still good. Just not as great as the same day.
Grace bussinger says
Can this pie be frozen?
Danielle Green says
I’ve never tried freezing a custard pie. My guess is that when thawing it, the crust would become very soggy though.
Liz says
I made this a few weeks ago for a family birthday an fit was a hit! I’m making it for our family Christmas as well. Thanks so much for sharing! This is my new favorite winter dessert!
Danielle Green says
I’m thrilled to hear you loved it!
Kristen says
Oops – just saw you already answered this question:)
Danielle Green says
I hope you enjoy it! 🙂
Kat says
Hi
Could you please put in a “jump to recipe” button at the top?
Danielle Green says
Just added it!
Kristen says
I plan on making this pie for Christmas. When looking at the recipe it lists 1/2 tsp salt but when I print the recipe it lists both 1/2 tsp salt and 1/4 tsp salt? Which should I use?
Barbara Carter says
forgot to STAR it.
Barbara Carter says
Danielle, Am making this pie now. two questions Why is there 1/2 tsp and 1/4 tsp salt listed in ingredients and because it is a custard do I need to cool and refrig or do I serve immediately.
Danielle Green says
Sorry about the typo, it should be 1/2 tsp salt. You will definitely want to cool the pie before serving, but it doesn’t need to be refrigerated before serving. I actually most enjoy it after it’s just cooled to room temperature and the custard is a tiny bit warm yet.
Barbara Carter says
That is the most awesome pie. It has become already our favorite. Thank you for this recipe. I actually sprinkled sugar crystals on top for a snowy frosted effect.
Have a Merry Christmas Holiday Season and I will be making this for gifts for sure and another one for us.
Danielle Green says
I’m thrilled to hear you loved it! I bet the sugar crystals were beautiful!
Barbara Carter says
forgot to STAR it.
Melissa Howell says
Danielle, this pie looks amazing and so pretty! Love the decorative crust!
Danielle Green says
Thanks so much Melissa!!!