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Cranberry Orange Custard Pie

Cranberry Orange Custard Pie: A Creamy Holiday Treat

This Cranberry Orange Custard Pie combines tart cranberries with zesty oranges for a festive dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pie Crust
  • 1 crust Pie Crust Homemade or store-bought
Filling
  • 2 cups Cranberries
  • 1 tbsp Orange Zest
  • 4 large Eggs Whisked until pale
  • 3/4 cup Granulated Sugar
  • 1 cup Heavy Cream Can substitute with half-and-half
  • 1 cup Whole Milk Can use skim milk
  • 1/2 cup Orange Juice Freshly squeezed preferred
  • 1 tsp Vanilla Extract Pure extract recommended
  • 1/4 cup Flour All-purpose flour works well
  • 1/4 tsp Salt Enhances flavor

Equipment

  • oven
  • Pie Dish
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Prepare your pie crust in the pie dish, crimping the edges.
  3. Sprinkle fresh cranberries and orange zest in the pie crust.
  4. Whisk together eggs and sugar until pale, then combine with remaining filling ingredients.
  5. Pour custard mixture over cranberries and orange zest in the pie crust.
  6. Bake for 45-50 minutes until custard is mostly set with a slight jiggle.
  7. Cool at room temperature for 15-20 minutes then refrigerate for at least 2 hours.
  8. Slice into wedges and serve with whipped cream or garnishes.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Leftover pie can be stored in the fridge for up to 3 days, and flavors improve after a day.

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