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
Scale
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.
