Cranberry Custard Pie Recipe

This Cranberry Custard Pie combines the bright, tart flavor of cranberries with the creamy richness of custard, all nestled in a ginger-spiced pastry crust. A stunning centerpiece for your holiday dessert table, this pie is as beautiful as it is delicious.

Why You’ll Love This Recipe

• Unique Flavor: The tart cranberries are balanced by the creamy custard for a harmonious dessert.
• Festive Appearance: The vibrant cranberry filling looks stunning on any holiday table.
• Ginger Pastry Crust: A buttery, spiced crust adds a warm, aromatic twist.
• Make-Ahead Friendly: Perfect for prepping ahead of time for stress-free entertaining.
• Customizable: Pairs wonderfully with whipped cream, meringue, or ice cream.

Ingredients

For the Ginger Pastry Crust

• 1½ cups (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

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

Kitchen Equipment Needed

• Food processor
• Plastic wrap
• Rolling pin
• Pie weights (or dry rice/beans/lentils)
• 9-inch pie plate
• Parchment paper
• Medium pot
• Immersion blender or regular blender
• Fine-mesh strainer
• Mixing bowls
• Whisk

Step-by-Step Directions

Step 1: Prepare the Ginger Pastry Crust

1. In a food processor, combine the flour, powdered sugar, crystallized ginger, ground ginger, and salt. Process for about 1 minute until the crystallized ginger is finely chopped.
2. Add the cold butter pieces and pulse 5 times until the mixture resembles coarse crumbs.
3. With the motor running, pour in the milk or water until the dough forms a cohesive ball around the blade.
4. Wrap the dough tightly in plastic wrap, flatten it into a disk, and refrigerate for at least 2 hours or overnight.

Step 2: Blind Bake the Crust

1. Preheat the oven to 375°F (190°C). Roll out the dough into an 11-inch circle and line a 9-inch pie plate, crimping the edges as desired. Freeze for 10–20 minutes.
2. Line the crust with parchment paper and fill with pie weights. Bake on the lower oven rack for 20 minutes.
3. Remove the weights and parchment, then bake for an additional 5–10 minutes until fully baked and golden. Lower the oven temperature to 350°F (175°C).

Step 3: Make the Cranberry Custard Filling

1. In a medium pot, combine cranberries, cranberry juice, granulated sugar, and salt. Cook over medium heat for about 10 minutes, stirring occasionally, until the cranberries burst.
2. Puree the mixture with an immersion blender (or transfer to a regular blender). Strain the puree through a fine-mesh strainer, pressing with a spatula to extract all liquid, leaving seeds behind. Measure to ensure you have 2 cups of puree; add more cranberry juice if needed.

Step 4: Assemble the Filling

1. In a mixing bowl, whisk together the sweetened condensed milk and eggs until smooth.
2. Gradually whisk in the cranberry puree, adding it slowly to prevent scrambling the eggs.

Step 5: Bake the Pie

1. Pour the cranberry custard filling into the baked crust.
2. Bake on the middle oven rack for 30–35 minutes, or until the edges are set and matte while the center is slightly wobbly.
3. Cool the pie on a wire rack to room temperature, then refrigerate for at least 4 hours to fully set.

Serving and Storage Tips

• Serving: Serve chilled with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.
• Storage: Store in the refrigerator, covered, for up to 3 days.
• Freezing: While the crust can be frozen ahead of time, it’s best to prepare and serve the filling fresh.

Variations

• Lemon-Cranberry Custard: Add 1–2 tablespoons of fresh lemon juice to the filling for a brighter flavor.
• Nutty Crust: Add finely chopped walnuts or pecans to the crust for extra texture.
• Spiced Twist: Add a pinch of cinnamon or nutmeg to the filling for warm holiday spices.

Helpful Notes

• Use pure cranberry juice, not a blend, for the best tart flavor.
• Blind baking the crust ensures it stays crisp and doesn’t become soggy under the custard.
• Let the pie cool completely to ensure the custard sets properly before slicing.

Tips from Well-Known Chefs

• Ina Garten: “For the best pastry, always use cold butter and avoid overworking the dough.”
• Mary Berry: “When blending hot mixtures, let them cool slightly to avoid accidents with splattering.”
• Sally McKenney: “To check custard doneness, give the pie a gentle jiggle—the edges should be firm, but the center should slightly wobble.”

Frequently Asked Questions

1. Can I use frozen cranberries?
Yes! Frozen cranberries work perfectly—no need to thaw them before cooking.

2. What if I don’t have a food processor?
You can chop the crystallized ginger finely by hand and mix the dough with a pastry cutter or fork.

3. Can I make the crust gluten-free?
Substitute a gluten-free all-purpose flour blend for the regular flour.

4. What happens if my custard cracks?
Small cracks are fine and can be covered with whipped cream. Avoid overbaking to minimize cracking.

5. Can I make this pie ahead of time?
Yes, this pie can be made 1–2 days in advance and stored in the refrigerator.

This Cranberry Custard Pie is a delightful mix of tangy, creamy, and spiced flavors—perfect for the holidays or any special occasion. Serve it to wow your family and friends with its vibrant color and unforgettable taste!