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Cranberry Custard Pie

Cranberry Custard Pie Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 9-inch pie crust, unbaked
  • 2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Method
 

  1. Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch deep-dish pie plate and crimp the edges. Chill while you make the filling.
  2. Whisk the eggs, sugar, flour, salt, and vanilla until smooth. Slowly pour in the heavy cream, whisking just to combine.
  3. Scatter cranberries evenly in the crust. Pour the custard mixture over the berries.
  4. Bake on the middle rack for 45 to 50 minutes, until the center barely jiggles and a knife inserted near the center comes out clean.
  5. Cool the pie completely on a wire rack, then slice and serve at room temperature or chilled.

Notes

This pie is even easier to slice when it’s fully chilled, so make it ahead if you want perfect wedges. No blind baking is required unless you like an extra-crisp bottom.