If you are looking for a delightful balance of tart and sweet wrapped in a silky custard, you have to try this Cranberry Orange Custard Pie Recipe. This pie pairs the vibrant zing of fresh cranberries with the refreshing brightness of orange zest, all swirled into a creamy, custardy filling inside a flaky, golden crust. It’s a perfect dessert for cozy gatherings or holiday celebrations, where its vivid color and luscious texture will have everyone asking for seconds. The blend of juicy cranberries and smooth custard creates a flavor harmony that’s as eye-catching as it is delicious, making this recipe a true standout in any pie repertoire.
Ingredients You’ll Need
The beauty of this Cranberry Orange Custard Pie Recipe lies in the simplicity of its ingredients, each carefully chosen to build layers of flavor and texture. From the fresh cranberries that add a burst of tartness to the rich heaviness of cream that makes the custard silky, every component plays an essential role.
- 1 (10-inch) unbaked pie shell: Choose one with a sturdy edge to hold the custard without getting soggy.
- 12 oz. fresh cranberries: Their natural tartness is vital for that signature flavor contrast.
- 1 1/2 cups sugar: Sweetens the custard just right to balance the cranberries’ tanginess.
- 3 eggs, beaten: Eggs are the foundation for the custard’s creamy, set texture.
- 1 cup heavy whipping cream: Adds richness and smoothness that make the custard so indulgent.
- 1/4 cup flour: Helps thicken the custard to perfection without weighing it down.
- 1/2 tsp salt: Enhances all flavors and keeps the sweetness from being flat.
- 1 Tbsp orange zest: Brings a fresh, citrusy brightness that lifts the whole pie.
- 1 tsp vanilla extract: Adds a warm, comforting depth to the custard’s flavor profile.
How to Make Cranberry Orange Custard Pie Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Getting the oven nice and hot from the beginning helps the crust bake up crisp and golden while setting a solid stage for the custard filling to cook evenly.
Step 2: Prepare Cranberries and Pie Shell
Take your fresh cranberries and spread them evenly into the unbaked 10-inch pie shell. This layer will serve as a beautiful base that injects tart bursts into every bite.
Step 3: Mix the Custard Filling
In a separate bowl, whisk together the sugar, beaten eggs, heavy cream, flour, salt, orange zest, and vanilla extract until the mixture is silky smooth. This mix is where the magic happens, as all these flavors blend to create that luscious custard filling.
Step 4: Assemble the Pie
Pour the custard mixture gently over the cranberries, making sure they are well covered. The custard will bake around and beneath the berries, balancing their tartness perfectly.
Step 5: Bake at High Heat
Place the pie in your preheated oven and bake at 400°F (200°C) for 10 minutes. This initial blast sets the crust quickly and begins cooking the custard.
Step 6: Lower Temperature and Continue Baking
After 10 minutes, reduce the oven temperature to 350°F (175°C). Protect the edges of your crust with a pie shield or foil so they don’t get too brown. Then, bake your pie for an additional 40 to 45 minutes, until the custard is firm but still slightly wobbly in the center.
Step 7: Cool Completely
Once baked, remove the pie from the oven and let it cool fully on a wire rack. This cooling step allows the custard to finish setting, giving you those clean, perfect slices everyone loves.
How to Serve Cranberry Orange Custard Pie Recipe
Garnishes
A simple dusting of powdered sugar or a dollop of freshly whipped cream beautifully complements the pie’s bright flavors. A few fresh cranberries or a twist of orange zest on top can add an elegant, festive touch that brings out the citrus notes.
Side Dishes
Pair this pie with a scoop of vanilla bean ice cream or a light citrus sorbet to create a refreshing contrast. For something warm, a hazelnut or caramel latte can lend a cozy vibe that enhances the easy charm of the pie.
Creative Ways to Present
Serve the pie with small individual custard spoons so guests can savor every bite. For holiday parties, consider cutting it into bite-sized squares and arranging on a platter with fresh mint leaves for a stunning dessert display.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Orange Custard Pie Recipe slices should be stored covered in the refrigerator to keep the custard fresh and prevent it from absorbing other odors. Properly stored, it stays delicious for up to 3 days.
Freezing
While custard pies don’t freeze as well due to texture changes, you can freeze the unbaked pie shell and cranberry layer separately if you want to prepare in advance. It’s best to freeze these components wrapped tightly to prevent freezer burn.
Reheating
If you want to enjoy the pie warm, gently reheat it in a low oven (around 300°F/150°C) for 10–15 minutes, just until warm, as high heat can cause the custard to curdle. Avoid microwaving to preserve the creamy texture.
FAQs
Can I use frozen cranberries for this pie?
Yes! Just be sure to thaw and pat them dry thoroughly so excess moisture doesn’t make the crust soggy. Frozen berries are a great year-round option when fresh cranberries aren’t available.
How can I tell when the custard is properly baked?
The custard should be set around the edges but still have a slight wobble in the center when gently shaken. It will continue to firm up as it cools.
Is it possible to make this pie dairy-free?
You can substitute the heavy whipping cream with a rich coconut cream or your favorite dairy-free alternative, but keep in mind the texture might vary slightly.
Why do I need to cover the pie crust edges during baking?
Covering the edges prevents them from burning or over-browning while the custard finishes baking, ensuring an even golden crust all around.
Can this pie be made ahead of time for a party?
Absolutely! Making this Cranberry Orange Custard Pie Recipe a day ahead allows the flavors to meld and the custard to set perfectly, making your prep on the day of the event much easier.
Final Thoughts
This Cranberry Orange Custard Pie Recipe is a treasure worth trying, offering a unique blend of flavors you’ll want to come back to again and again. Its combination of tart cranberries, zesty orange, and creamy custard makes it a charming dessert that brings brightness and warmth to any table. Give this recipe a go and watch it become a fast favorite among your loved ones!
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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 combines tart fresh cranberries with a smooth, creamy orange-flavored custard baked in a flaky unbaked pie shell. A perfect festive dessert featuring bright citrus notes and a lovely balance of sweetness and tang.
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 of the crust.
- 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.
- Assemble Pie: Pour the custard mixture over the cranberries in the pie shell, making sure the berries are well covered by the custard.
- Bake Initial Stage: Place the pie in the oven and bake at 400°F (200°C) for 10 minutes to help set the crust and begin cooking the custard.
- Reduce Temperature and Continue Baking: After 10 minutes, reduce 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 more, or until the custard is set and slightly wobbly in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing. This cooling step helps the custard finish setting. Store any leftovers covered in the refrigerator.
Notes
- Using fresh cranberries is preferred for texture; if using frozen, be sure to thaw and pat dry to avoid excess moisture.
- Covering the pie crust edges prevents burning during the longer baking time.
- Allow the pie to cool fully before slicing to ensure clean slices and proper custard texture.
- This pie pairs well with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Store leftover pie covered in the refrigerator and consume within 3-4 days.
