The BEST Cranberry Custard Pie

Welcome to a truly special dessert that will light up your kitchen and your taste buds! Our Cranberry Custard Pie is more than just a sweet treat; it’s a celebration of vibrant flavors and creamy textures. This pie perfectly balances the bright tartness of cranberries with a smooth, rich custard, all nestled in a uniquely spiced crust. Get ready to bake a stunning dessert that will impress everyone!

Why You’ll Love This Cranberry Custard Pie

This exceptional Cranberry Custard Pie brings together an array of delightful elements, making it an instant favorite for any occasion. Prepare to fall in love with its distinct charm.

• Unique Ginger-Spiced Crust: The pie features a tender, buttery crust infused with both ground and crystallized ginger. This creates a warm, aromatic foundation that perfectly complements the filling.
• Smooth, Rich Custard Filling: Experience the luxurious creaminess of a perfectly baked custard. It melts in your mouth with every bite.
• Perfect Tart-Sweet Balance: Rich in antioxidants and essential nutrients, cranberries offer various health benefits beyond their distinct tart flavor. Fresh cranberries offer a zesty counterpoint to the sweet, condensed milk-based custard. This creates an incredibly satisfying flavor profile.
• Stunning Presentation for Holidays: With its vibrant crimson filling and golden crust, this cranberry pie is a showstopper. It looks absolutely beautiful on any dessert table, especially during festive seasons.
• Easy to Follow: We’ve broken down every step to ensure your baking journey is enjoyable and leads to delicious success.

Cranberry Custard Pie Ingredients

Gathering high-quality ingredients is the first step to crafting an unforgettable Cranberry Custard Pie. Each component plays a vital role in achieving the perfect flavor and texture balance.

For the Ginger Pastry Crust:

• 1 ½ cup (180 grams) all-purpose flour
• ¼ cup (30 grams) powdered sugar
• ¼ cup (50 grams) crystallized ginger
• 1 tablespoon ground ginger
• ¼ teaspoon salt
• ½ cup (113 grams) cold butter, cut into ¼” pieces
• ⅓ cup milk or water

For the Cranberry Custard Filling:

• 3 ½ cups (16 ounces) whole cranberries (fresh or frozen)
• 1 cup (227) pure cranberry juice (not a juice blend, see note below)
• ¼ cup (50 grams) granulated sugar
• Pinch kosher salt
• 1 (14 ounce) can sweetened condensed milk
• 3 large eggs

Notes on Ingredients:

Pure cranberry juice is crucial for this recipe. Avoid juice cocktails or blends, as they contain added sugars and other fruit juices that will alter the pie’s intended tart-sweet balance. Learn more about how sweetened condensed milk, a dairy product made by reducing water and adding sugar to milk, functions to provide both sweetness and a creamy consistency in various recipes. Sweetened condensed milk is essential for the custard’s creamy texture and rich sweetness. Do not substitute it. You can use either fresh or frozen cranberries; both work beautifully in this delicious cranberry pie recipe.

Cranberry Custard Pie Equipment

Having the right tools makes baking this Cranberry Custard Pie a breeze. You likely already own most of these kitchen essentials.

• Food processor (optional, for crust)
• Medium pot for cooking cranberries
• Immersion blender or regular blender
• Fine-mesh strainer
• 9-inch pie plate
• Pie weights (or dried beans/rice)
• Whisk and bowls

How to Make Cranberry Custard Pie: Step-by-Step Instructions

Creating this delightful Cranberry Custard Pie is a rewarding experience. Please follow these detailed steps to create a perfect, tart, and creamy dessert.

Making the Ginger Pastry Crust

1. Add the all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt to the bowl of a food processor. Process for 1 minute, or until the crystallized ginger is broken down into tiny pieces.
2. Add the cold butter and pulse 5 times until the butter is pea-sized. With the motor running, pour in the milk or water and let the dough process until it forms a cohesive ball around the blade.
3. Scrape the dough from the bowl onto a piece of plastic wrap. Form it into a flat disk and wrap tightly. Using a rolling pin, roll the dough out until it stretches to the corners of the plastic wrap to ensure a tight seal.
4. Refrigerate the dough for at least 2 hours, but preferably overnight, before use. Chilling is important for a tender crust.
5. Roll out the chilled pie dough to an 11-inch circle on a lightly floured surface. Carefully line a 9-inch pie plate with the pastry, crimping the edges as desired for a beautiful finish.
6. Place the pie crust in the freezer to firm up for 10-20 minutes while your oven preheats.

Blind Baking the Crust

1. Preheat your oven to 375ºF (190°C). Position one oven rack in the second to lowest spot and another in the middle.
2. Line the chilled pie dough with a round piece of parchment paper. Add pie weights (such as dry rice, beans, or lentils) to fill the crust, making sure to push the weights to the edges.
3. Bake for 20 minutes on the lower rack. Remove from the oven, then carefully remove the parchment and pie weights.
4. Return the crust to the oven and bake for an additional 5-10 minutes until the pastry is fully baked through and lightly golden.
5. Lower the oven temperature to 350ºF (175°C) for the next step.

Making the Cranberry Filling

1. Add the cranberries, pure cranberry juice, granulated sugar, and a pinch of salt to a medium pot. Cook over medium heat for about 10 minutes, or until the cranberries have burst and softened. Remove the pot from the heat.
2. Using an immersion blender (or carefully transfer to a regular blender), puree the cranberries until smooth.
3. Immediately pour the hot cranberry puree through a fine-mesh strainer into a clean bowl. Use a spatula to push all the cranberry puree through, leaving behind any bits of skin or seeds.
4. Measure the cranberry puree; you should have about 2 cups. If you have less due to evaporation, add additional pure cranberry juice until you reach 2 cups of liquid. This measurement is key for the custard consistency.

Tempering the Eggs

1. Meanwhile, in a separate medium bowl, whisk together the sweetened condensed milk and the large eggs.
2. Slowly pour in the warm cranberry puree, a little at a time, while gently whisking constantly. This tempering process slowly raises the temperature of the eggs, preventing them from scrambling and creating a silky-smooth custard.

Assembling and Baking the Pie

1. Pour the tempered cranberry filling into your blind-baked crust.
2. Carefully place the pie onto your oven’s middle rack.
3. Bake for 30-35 minutes, or until the custard has a dry or matte appearance on the edges and is set nearly throughout. The center should still be slightly wobbly when gently shaken.

Cooling and Setting

1. Remove the baked Cranberry Custard Pie from the oven and place it on a wire rack to cool completely to room temperature.
2. Once at room temperature, move the pie to the refrigerator to finish setting up. This will take at least 4 hours, but ideally overnight, to ensure the custard is perfectly firm and sliceable.

Pro Tips for Perfect Cranberry Custard Pie

Achieving a flawless Cranberry Custard Pie is simple with a few expert insights. These tips will guide you to a truly professional-looking and tasting dessert.

• Don’t Over-Process the Crust Dough: Pulse the butter and liquid just until the dough comes together. Over-mixing can develop too much gluten, resulting in a tough crust.
• Ensure Pie Crust is Fully Baked: A properly blind-baked crust prevents a soggy bottom. It should be golden brown and dry.
• Avoid Over-Whisking the Filling: Whisk gently to combine ingredients. Too much whisking incorporates air, which can lead to bubbles or cracks in the custard.
• Measure Cranberry Puree Accurately: The 2-cup measurement is critical for the custard’s final consistency. Adjust with extra juice if needed.
• How to Properly Transfer Pie to the Oven: Place the pie on a baking sheet before transferring to the oven. This prevents spills and makes handling easier.
• Recognizing When the Custard is Perfectly Baked: Look for set edges with a slight wobble in the center. It will continue to set as it cools.
• Patience is Key: Let the Pie Chill Completely: Rushing the chilling process will result in a runny or messy slice. Allow ample time for the custard to set.

Serving and Storing Cranberry Custard Pie

Once your Cranberry Custard Pie is perfectly chilled, it’s ready to be the star of your dessert table!

Serve this delightful cranberry pie cold, preferably with a dollop of sweetened whipped cream. The creamy topping beautifully complements the tart filling. For storage, always keep the pie covered and refrigerated. It will maintain its best quality for up to 1 day. We advise against freezing this custard pie, as freezing and thawing can significantly alter the custard’s texture, making it watery or grainy.

Cranberry Custard Pie Variations

While this Cranberry Custard Pie is perfect as is, you can explore subtle variations to tailor it to your taste. A touch of orange zest, about 1-2 teaspoons, added to the cranberry puree before blending, can brighten the flavor beautifully. For the crust, consider adding a pinch of cardamom or nutmeg alongside the ginger for an extra layer of warmth. While you might be tempted by crumb crusts, a traditional pastry crust works best here to contain the creamy custard without becoming soggy.

Frequently Asked Questions (FAQ)

Here are answers to common questions about making this delightful Cranberry Custard Pie.

Can I use frozen cranberries?

Yes, absolutely! Frozen cranberries work perfectly for this cranberry custard pie recipe. Do not thaw them before cooking; add them directly to the pot.

Can I make the crust ahead of time?

Yes, you can prepare the crust dough up to 2 days in advance. Store it tightly wrapped in the refrigerator.

What happens if I overbake the pie?

Overbaking can lead to the custard splitting, cracking, or developing a rubbery texture. It might also cause the pie to “sweat” as it cools.

Why is pure cranberry juice important?

Pure cranberry juice ensures you control the sweetness and tartness of your cranberry pie. Juice blends often have added sugars and other flavors that would disrupt the balance.

Can I substitute sweetened condensed milk?

It’s strongly advised not to substitute sweetened condensed milk. Its unique sugar content and thick consistency are crucial for the custard’s texture and stability.

Conclusion

This Cranberry Custard Pie is truly a culinary masterpiece, combining a unique ginger-spiced crust with a vibrant, creamy, and perfectly balanced filling. It’s a dessert that speaks volumes about homemade goodness and sophisticated flavors, ideal for sharing with loved ones. Embrace the joy of creating something truly special in your kitchen. We encourage you to try this recipe and experience the delightful harmony of tart cranberries and sweet custard. This cranberry pie is more than just a dessert; it’s an invitation to savor memorable moments around the table.

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Nutrition Information (Estimated Per Serving)

Component	Amount
Calories	350-400 kcal
Total Fat	18-22g
Saturated Fat	10-12g
Cholesterol	80-90mg
Sodium	150-180mg
Total Carbohydrates	45-55g
Dietary Fiber	2-3g
Total Sugars	30-35g
Protein	6-8g

Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.