Description
A delightful and easy recipe for Cranberry Custard Pie, perfect for any occasion with a combination of tart cranberries and creamy custard.
Ingredients
Scale
- 1 pie crust unbaked, refrigerated, store bought or homemade
- 12 ounces fresh cranberries picked through and rinsed
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- ½ teaspoon fine sea salt
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon rosemary finely chopped, optional
Instructions
- Preheat oven to 400°F.
- Prepare a 9-inch pie dish with non-stick spray. Roll out your pie crust to about an 11-inch circle. Place in your pie dish. Use your index finger from one hand and your index and thumb of the other to flute the top of the pie crust (if desired). Poke holes in the bottom of the crust using a fork.
- Place the cranberries in the bottom of the unbaked pie shell.
- In a large mixing bowl, whisk the remaining ingredients together and then pour over the cranberries.
- Bake the pie for 10 minutes at 400°F and then, reduce the heat to 350°F and cover the outer crust with a pie crust shield or foil to keep it from burning.
- Bake for an additional 40 to 45 minutes or until the custard is set. You can tell that it’s set when it no longer jiggles.
- Let your pie cool completely before serving.
Notes
- Adjust the amount of sugar based on the tartness of your cranberries.
- Fresh cranberries can be substituted with frozen cranberries, but do not thaw them before using.
- Optional rosemary adds a unique flavor, but can be omitted for a classic taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg