Print

Cranberry Custard Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 29 reviews

This Cranberry Custard Pie features a creamy, smooth custard filling made from pureed cranberries and sweetened condensed milk nestled in a delicate, ginger-laced pastry crust. The pie balances sweet and tart flavors perfectly, making it a stunning dessert that is both visually appealing and delicious.

Ingredients

Scale

For Ginger Pastry Crust:

  • 1–½ 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:

  • 3–½ 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. Make Ginger Pastry Dough: Add all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt to the bowl of a food processor and process for 1 minute until the crystallized ginger is finely chopped.
  2. Add Butter and Liquid: Add cold butter pieces and pulse 5 times. With the motor running, pour in milk or water and process until the dough forms a cohesive ball around the blade.
  3. Chill Dough: Scrape dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 2 hours or preferably overnight.
  4. Roll Out and Prepare Crust: Roll chilled dough into an 11-inch circle and line a 9-inch pie plate, crimping edges. Freeze for 10–20 minutes while preheating oven.
  5. Blind Bake Crust: Preheat oven to 375ºF with racks in the second-lowest and middle positions. Line crust with parchment and fill with pie weights. Bake 20 minutes on the lower rack, remove weights and parchment, then bake an additional 5–10 minutes until fully baked. Lower oven temperature to 350ºF.
  6. Cook Cranberry Mixture: In a medium pot, combine cranberries, cranberry juice, sugar, and salt. Cook over medium heat for 10 minutes until berries burst.
  7. Puree Cranberries: Remove from heat and puree mixture using an immersion blender or regular blender. Strain through a fine mesh, pressing out about 2 cups of smooth puree. If less than 2 cups, add more cranberry juice.
  8. Prepare Custard: Whisk sweetened condensed milk and eggs together in a medium bowl. Slowly whisk in cranberry puree a little at a time until fully combined.
  9. Fill Pie and Bake: Pour cranberry custard filling into the baked crust. Place pie on middle oven rack and bake for 30–35 minutes until edges look dry and matte, and the custard is mostly set but slightly wobbly in the center.
  10. Cool and Chill: Remove pie from oven and cool on a rack to room temperature. Refrigerate at least 4 hours to fully set before serving.
  11. Serve: Serve chilled, optionally topped with sweetened whipped cream.

Notes

  • Use pure cranberry juice, not a juice blend, to maintain authentic cranberry flavor.
  • Chilling the dough overnight improves texture and flavor development.
  • Pie weights can be dried beans, rice, or lentils to prevent crust shrinkage during blind baking.
  • If you don’t have an immersion blender, blend the cranberry mixture in batches in a regular blender and strain carefully.
  • Ensure the custard filling is slightly wobbly before removing from the oven, as it will set fully as it cools.
  • Serve with sweetened whipped cream for added richness and balance.

Find it online: https://yumfoodusa.com/cranberry-custard-pie/