If you’re searching for a festive dessert that combines the bright zestiness of orange with the tart burst of cranberries, look no further than this Cranberry Orange Custard Pie. It’s a luscious, silky custard nestled in a flaky crust, studded with fresh cranberries and spiced just right to bring holiday cheer to your table. The way the tangy cranberries ripple through the creamy custard accented by the warm citrus notes is pure magic—and yes, this Cranberry Orange Custard Pie is a show-stopper for any gathering, from casual family nights to spirited celebrations.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making your Cranberry Orange Custard Pie unforgettable. Each one plays a pivotal role: fresh cranberries add vibrant tartness, orange zest brightens the custard, and that flaky pie shell gives it the perfect foundation.
- 10″ unbaked pie shell: A sturdy, flaky base that holds the custard beautifully without getting soggy.
- 12 oz. fresh cranberries: These provide a burst of tartness and color, essential for the pie’s festive flavor profile.
- 1 1/2 cups sugar: Sweetens the custard while balancing the berries’ tartness perfectly.
- 3 eggs (beaten): Eggs give richness and help create the silky custard texture.
- 1 cup heavy whipping cream: Adds creaminess and a luxurious mouthfeel to the custard filling.
- 1/4 cup flour: Helps thicken the custard so it sets just right without wobbling.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 tablespoon orange zest: Infuses the custard with fresh citrus aroma and flavor that’s truly irresistible.
- 1 teaspoon vanilla extract: Rounds out the custard with a warm, comforting note.
How to Make Cranberry Orange Custard Pie
Step 1: Prepare Your Oven and Pie Shell
Start by preheating your oven to 400°F to ensure it’s nice and hot when you’re ready to bake. Place your unbaked 10-inch pie shell in a Pyrex glass pie plate for even heat distribution. This setup will help achieve that perfect golden crust. It’s also a good idea to have your baking pie crust protector shield or foil ready for later to keep your crust from over-browning.
Step 2: Fill the Pie with Fresh Cranberries
Take your fresh cranberries—if they’re frozen, make sure to thaw and pat them dry first—and spread them evenly into the pie shell. This layer forms the tart and colorful base of the pie, making every bite exciting and vibrant.
Step 3: Mix the Custard Filling
In a separate mixing bowl, whisk together the sugar, beaten eggs, heavy cream, flour, salt, orange zest, and vanilla extract until smooth and silky. This custard mixture is the heart of the Cranberry Orange Custard Pie, blending creamy sweetness with zingy citrus to create that melt-in-your-mouth magic.
Step 4: Combine and Bake
Pour your custard mixture gently over the cranberries in the pie shell, letting it seep around and between the berries. Slide the pie into your preheated oven and bake at 400°F for 10 minutes. Then reduce the heat to 350°F, cover the crust edges with your pie crust protector shield or foil to prevent burning, and return it to the oven to bake for an additional 40 to 45 minutes. The custard should set firmly but still have a tender wobble in the center when done.
Step 5: Cool and Chill
Once baked, allow your Cranberry Orange Custard Pie to cool completely at room temperature to ensure the filling firms up properly. After cooling, store the pie in the refrigerator. Chilling enhances the flavors and texture, making it the perfect dessert to prepare ahead of time for your holiday feast.
How to Serve Cranberry Orange Custard Pie
Garnishes
To elevate the presentation and flavor of your Cranberry Orange Custard Pie, consider topping it with a dollop of softly whipped cream sprinkled with a touch of finely grated orange zest. Fresh mint leaves also provide a lovely color contrast and fresh aroma that complements the citrus notes nicely.
Side Dishes
This pie pairs wonderfully with simple sides like a light mixed green salad dressed with a tangy vinaigrette or a scoop of vanilla bean ice cream for creaminess. These sides enhance the dessert without overpowering the pie’s unique cranberry and orange profile.
Creative Ways to Present
If you want to impress guests, serve individual slices on pretty dessert plates with a drizzle of orange glaze or cranberry reduction sauce. You can also accompany each slice with a few fresh cranberries and candied orange peel for an elegant touch that’s as tasty as it is beautiful.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Cranberry Orange Custard Pie tightly with plastic wrap or foil and store it in the fridge. Properly stored, it stays fresh and delicious for up to 3 days—perfect for enjoying after holiday celebrations or casual family dinners.
Freezing
While freezing custard pies can be tricky because of their delicate texture, you can freeze the unbaked pie shell and the cranberry layer separately. Freeze them individually wrapped, then assemble with fresh custard filling when ready to bake for best results.
Reheating
For reheating, it’s best to enjoy the pie chilled, but if you prefer it warm, place slices in a low oven (about 300°F) for 10 to 15 minutes. Avoid microwaving as it can make the custard rubbery or watery.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. Just thaw them fully and pat them dry before adding to the pie shell to prevent excess moisture from affecting the custard.
Is it necessary to use heavy cream, or can I substitute milk?
Heavy cream gives the custard that luxurious texture and richness. Milk can be used in a pinch, but the custard may be less creamy and slightly less stable.
Why do I need to cover the pie crust during baking?
Covering the crust’s edges with a pie crust shield or foil prevents it from burning while the custard sets during the longer baking time at a lower temperature.
How do I know when the custard is perfectly set?
The custard is done when the edges are firm and the center has a slight wobble but is not liquid. It will continue to set as it cools, giving you that perfect custardy consistency.
Can this pie be made ahead for holiday parties?
Absolutely! The Cranberry Orange Custard Pie actually benefits from being made ahead and refrigerated, allowing the flavors to meld and the custard to fully set, making it ideal for holiday entertaining.
Final Thoughts
Trust me, once you try this Cranberry Orange Custard Pie, it’ll become one of your go-to desserts for the holidays and beyond. The balance of creamy custard, tart cranberries, and citrusy brightness wrapped in a flaky crust is truly something special. Don’t hesitate to bake this beloved pie and share the joy it brings with your friends and family—it’s a slice of happiness on any occasion.
PrintCranberry Orange Custard Pie
Cranberry Orange Custard Pie is a festive holiday dessert featuring a flaky pie crust filled with a silky, sweet custard infused with bright orange zest and tart fresh cranberries. This pie balances creamy texture with vibrant citrus and berry flavors, perfect for seasonal celebrations.
- Prep Time: 5 mins
- Cook Time: 55 mins
- Total Time: 1 hr
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Shell
- 1 10-inch unbaked pie shell
Filling
- 12 oz. fresh cranberries (if frozen, thaw and pat dry)
- 1 1/2 cups sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 1/4 cup flour
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pie.
- Prepare Cranberries: Place the fresh cranberries evenly into the unbaked 10-inch pie shell, spreading them out as the base for the custard filling.
- Make Custard Mixture: In a separate bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until smooth and fully combined to create the custard.
- Pour Custard Over Cranberries: Carefully pour the custard mixture over the cranberries in the pie shell, ensuring even coverage.
- Bake at High Temperature: Bake the pie at 400°F for 10 minutes to start setting the custard and begin cooking the crust.
- Reduce Oven Temperature & Protect Crust: Lower the oven temperature to 350°F (177°C). Cover the pie crust edges with a pie crust shield or tin foil to prevent over-browning during the remaining bake time.
- Continue Baking: Bake the pie for an additional 40 to 45 minutes at 350°F, or until the custard is fully set and a knife inserted near the center comes out clean.
- Cool Before Serving: Allow the pie to cool completely to room temperature before serving to let the custard fully firm up.
- Storage: Store any leftover pie refrigerated to maintain freshness and texture.
Notes
- Use fresh cranberries for best flavor and texture; thaw and dry if using frozen.
- Cover the crust edges with foil or a pie shield to prevent burning during the longer bake time.
- Allow the pie to cool completely before slicing to ensure the custard sets properly.
- This pie is best served chilled or at room temperature.