What makes a cranberry custard pie different from a regular cranberry pie?

A cranberry custard pie combines tart cranberries with a smooth, creamy custard made from eggs, cream, and sometimes condensed milk. Unlike a traditional cranberry pie, it has a silky texture similar to a cranberry pudding pie or custard tart. Classic versions, like Miss Brown cranberry custard pie or an old fashioned custard pie, are loved for their balance of sweet and tart flavors.

Can I use condensed milk or sour cream in this pie?

Yes. Condensed milk creates a rich, creamy custard, while sour cream adds a tangy twist. Both options enhance the texture and flavor, making the dessert versatile for family meals or special occasions.

Can I use store-bought cranberries like Ocean Spray?

Absolutely. Using Ocean Spray cranberries or fresh/frozen berries works well, producing a vibrant tartness that complements the custard. This makes it simple to create a custard tart or just a delicious cranberry pie at home.

How can I make this pie easy for beginners?

Follow a straightforward method: pre-bake the crust, whisk custard ingredients thoroughly, fold in cranberries gently, and bake until set. This ensures a smooth, creamy filling and a visually appealing dessert every time.

Cranberry Custard Pie Recipe – Easy & Delicious 2026

Description

A luscious, smooth custard filling paired with tart cranberries in a buttery pie crust. This pie strikes the perfect balance of sweet and tangy — ideal for holiday tables or anytime you want a show-stopping dessert.

Ingredients

Scale

🛒 Ingredients (9-inch pie):

For the Crust:

1 ½ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, cold, cubed
3–4 tablespoons ice water

For the Cranberry Custard Filling:

2 cups fresh or frozen cranberries
¾ cup granulated sugar
3 large eggs
1 cup heavy cream (or half-and-half for lighter custard)
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon orange zest (optional, brightens flavor)

Instructions

📝 Instructions:

Prepare Crust:
- In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and chill 30 minutes.
Preheat Oven:
- Preheat oven to 375°F (190°C).
Roll & Blind Bake:
- Roll dough to fit a 9-inch pie pan. Transfer dough, trim edges, and prick bottom with a fork.
- Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden.
Prepare Filling:
- In a bowl, whisk eggs, sugar, cream, vanilla, salt, and orange zest until smooth.
- Spread cranberries evenly over the pre-baked crust. Pour custard mixture over cranberries.
Bake Pie:
- Bake 35–45 minutes, until custard is set but slightly wobbly in the center.
- Cool to room temperature, then refrigerate at least 2 hours before serving.
Serve:
- Slice and serve as-is, or top with whipped cream, powdered sugar, or candied orange slices.

Notes

Frozen Cranberries: No need to thaw; they can be used straight from the freezer.
Custard Texture: If the custard puffs too much, it will settle as it cools — that’s normal.
Make-Ahead: Pie can be made a day ahead and stored covered in the refrigerator.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert / Pie
Method: Baked
Cuisine: American / Holiday