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Cranberry Custard Pie With a Ginger Bite

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3.8 from 68 reviews

This Cranberry Custard Pie features a creamy, smooth custard filling made from fresh or frozen cranberries and sweetened condensed milk, nestled in a delicate ginger-laced pastry crust. The tartness of the cranberries perfectly complements the sweet custard for a balanced and festive dessert ideal for holiday gatherings or any special occasion.

Ingredients

Scale

For 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 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

Instructions

  1. Prepare Ginger Pastry Dough: Add all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt to a food processor. Process for 1 minute until crystallized ginger is finely chopped. Add cold butter pieces and pulse 5 times. With motor running, pour in milk or water and process until dough forms a cohesive ball around the blade. Scrape dough from bowl, form into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight.
  2. Roll and Pre-Bake Pie Crust: Roll out chilled dough to an 11-inch circle on plastic wrap ensuring a tight seal. Line a 9-inch pie plate with the pastry, crimp edges as desired. Place in freezer for 10-20 minutes to firm. Preheat oven to 375°F, placing racks on the second-lowest and middle positions. Line pie crust with parchment paper and fill with pie weights (dry rice, beans, or lentils) pushing weights to edges. Bake on lower rack for 20 minutes. Remove parchment and weights, then bake 5-10 minutes more until crust is fully baked. Reduce oven temperature to 350°F.
  3. Cook and Puree Cranberry Filling: In a medium pot, combine cranberries, cranberry juice, granulated sugar, and salt. Cook over medium heat for 10 minutes until cranberries burst. Remove from heat and puree mixture using an immersion blender or regular blender. Strain puree through fine-mesh sieve using a spatula to remove seeds, yielding about 2 cups of puree. If less, add cranberry juice to reach 2 cups.
  4. Mix Custard: In a medium bowl, whisk together sweetened condensed milk and eggs. Gradually add cranberry puree while gently whisking to combine evenly.
  5. Fill Pie and Bake: Pour cranberry custard filling into the baked pie crust. Place pie on oven’s middle rack and bake for 30-35 minutes until the edges appear matte or dry and filling is nearly set but still slightly wobbly in the center.
  6. Cool and Set Pie: Remove pie from oven and cool on a wire rack to room temperature. Then refrigerate for at least 4 hours to allow custard to fully set.
  7. Serve: Serve chilled topped with sweetened whipped cream if desired.

Notes

  • Use pure cranberry juice (not juice blends) to achieve the best flavor and texture in the filling.
  • Chilling the dough overnight improves flavor and texture of the pastry crust.
  • Be careful not to overcook cranberries to retain sufficient juice for pureeing.
  • Ensure pie is slightly wobbly in the center before removing from oven; it will set fully while cooling.
  • Pie weights can be dry rice, beans, or lentils to prevent crust puffing during blind baking.
  • Serve pie well chilled for best texture and flavor contrast.

Find it online: https://yumfoodusa.com/cranberry-custard-pie-with-a-ginger-bite/