If you’re looking for a truly unforgettable dessert that combines tartness, creaminess, and a burst of citrus brightness, this Cranberry Orange Custard Pie Recipe is exactly what you need. Imagine a velvety custard infused with fragrant orange zest, nestled atop a layer of fresh cranberries in a perfectly baked pie shell. The flavors balance so beautifully, creating a festive and comforting treat that’s ideal for sharing with loved ones any time of year. This pie not only dazzles with its taste but also with its gorgeous jewel-toned appearance, making it a standout addition to any dessert table.
Ingredients You’ll Need
Gathering simple but essential ingredients is the key to making this pie shine. Each element plays a critical role—from the tart cranberries giving the pie its sparkle to the creamy custard that provides a luscious texture, and lastly, the orange zest adding that wonderful aromatic pop.
- Unbaked 10-inch pie shell: Choose a good quality crust for a flaky and sturdy base that holds all the filling perfectly.
- Fresh cranberries, 12 oz: They bring bright tartness and a slight crunch that contrasts beautifully with the custard.
- Sugar, 1 1/2 cups: Sweetens the custard and balances out the cranberries’ natural tart flavor.
- Eggs, 3 beaten: These provide structure and richness to the custard filling.
- Heavy whipping cream, 1 cup: Adds creaminess that makes the custard silky smooth and indulgent.
- Flour, 1/4 cup: Helps thicken the custard creating that perfect sliceable texture.
- Salt, 1/2 tsp: Enhances the overall flavor, bringing out the best in each ingredient.
- Orange zest, 1 Tbsp: Infuses the custard with a fresh and vibrant citrus aroma that wakes up your palate.
- Vanilla extract, 1 tsp: Adds a warm, sweet undertone for depth of flavor.
How to Make Cranberry Orange Custard Pie Recipe
Step 1: Preheat Oven
Start by preheating your oven to 400°F (200°C). Getting the oven to the right temperature ensures even baking and helps the pie crust set perfectly before the custard begins to cook.
Step 2: Prepare Cranberries and Pie Shell
Take your fresh cranberries and spread them evenly across the bottom of the unbaked 10-inch pie shell. This creates a vibrant, tart base layer that will infuse the custard as it bakes.
Step 3: Mix Custard Filling
In a separate bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract. This mixture should be smooth and well combined, as it will form the luscious custard layer that binds everything together.
Step 4: Assemble Pie
Pour the custard mixture gently over the cranberries in the pie shell, making sure all the tart berries are adequately covered. The liquid custard will seep into the berries during baking and create that irresistible blend of flavors and textures.
Step 5: Bake Initial Stage
Place the pie in the preheated oven at 400°F (200°C) for 10 minutes. This initial heat blast helps set the crust and jump-starts the custard baking process for an even finish.
Step 6: Reduce Temperature and Continue Baking
After 10 minutes, lower the oven temperature to 350°F (175°C). Protect the crust edges with a pie shield or foil to prevent excessive browning. Continue baking for 40 to 45 minutes until the custard is mostly set but still has a slight wobble in the center—this is the sweet spot where it’s creamy and not overcooked.
Step 7: Cool and Serve
Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling is crucial as it lets the custard finish setting and makes slicing easier, preserving the beautiful layers of this Cranberry Orange Custard Pie Recipe.
How to Serve Cranberry Orange Custard Pie Recipe
Garnishes
Fresh garnishes can make your pie shine even brighter. Consider adding a dollop of lightly whipped cream dusted with a little orange zest or a sprinkle of finely chopped toasted pecans for a pleasant crunch that complements the silky custard and tart cranberries.
Side Dishes
This pie pairs beautifully with a hot cup of spiced tea or freshly brewed coffee. For a full dessert spread, serve alongside a scoop of vanilla bean ice cream or a simple citrusy sorbet that echoes the orange flavors in the pie.
Creative Ways to Present
For a festive touch or special occasion, plate individual slices on colorful dessert plates and drizzle with a cranberry sauce reduction or a light glaze made with orange juice and powdered sugar. You might also jazz it up by adding fresh segments of orange or a small sprig of mint for extra visual appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie tightly with plastic wrap or foil and store it in the refrigerator. The pie keeps well for up to 3 days, during which the flavors meld beautifully, making each slice taste even better.
Freezing
You can freeze the pie if you want to prepare ahead. Wrap it tightly in plastic wrap and a layer of foil to prevent freezer burn. Thaw overnight in the fridge before serving to retain its creamy texture and fresh flavors.
Reheating
While the pie is often enjoyed chilled, if you prefer it warm, gently reheat individual slices in the microwave for 15 to 20 seconds. Avoid overheating to keep the custard smooth and not curdled.
FAQs
Can I use frozen cranberries instead of fresh for this Cranberry Orange Custard Pie Recipe?
Absolutely! Just make sure to thaw and pat them dry before using. This prevents excess moisture from affecting the custard’s texture and helps maintain the perfect consistency.
Is it possible to make the pie crust from scratch?
Definitely! A homemade pie crust adds a lovely personal touch. Use your favorite scratch recipe or a simple butter crust for the best flaky texture that complements the custard filling beautifully.
Can I substitute the heavy cream with a lighter option?
While heavy cream gives the custard its signature richness and smoothness, you can try using half-and-half or whole milk. Keep in mind the custard might be less creamy but will still taste delicious.
How can I tell when the custard is perfectly baked?
The custard is done when it’s mostly set but still has a slight jiggle in the center when you gently shake the pie. It will firm up more as it cools, ensuring a silky texture without being rubbery.
Can I prepare this Cranberry Orange Custard Pie Recipe in advance for a holiday gathering?
Yes, it’s a wonderful make-ahead dessert. Bake the pie a day before your event and store it in the fridge. This lets the flavors develop and makes serving stress-free on the big day.
Final Thoughts
There’s something truly special about the way this Cranberry Orange Custard Pie Recipe brings together fresh, bright cranberries and luscious, creamy custard into one delicious bite. It’s a dessert that feels both cozy and elegant, perfect for sharing with friends and family. If you’re ready to impress everyone with a pie that tastes as joyful as it looks, this recipe is your new go-to. Give it a try—you might just find it becoming one of your all-time favorites!
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Cranberry Orange Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Orange Custard Pie combines tart fresh cranberries with a smooth, creamy custard infused with bright orange zest and vanilla. The pie features a tender, flaky crust filled with a rich, sweet custard that balances the tangy berries perfectly. Baked to a delicate set with a lightly wobbly center, this pie makes a beautiful and festive dessert ideal for holiday gatherings or any special occasion.
Ingredients
Pie Shell
- 1 (10-inch) unbaked pie shell
Filling
- 12 oz. fresh cranberries (if frozen, thawed and patted dry)
- 1 1/2 cups sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 1/4 cup flour
- 1/2 tsp salt
- 1 Tbsp orange zest
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even and proper baking of the pie.
- Prepare Cranberries and Pie Shell: Spread the fresh cranberries evenly across the bottom of the unbaked 10-inch pie shell, ensuring an even layer.
- Mix Custard Filling: In a medium bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until the mixture is smooth and fully combined.
- Assemble Pie: Pour the custard mixture over the cranberries in the pie shell, making sure the berries are well covered by the filling.
- Bake Initial Stage: Place the pie in the preheated oven at 400°F (200°C) and bake for 10 minutes. This initial high heat helps set the crust and jump-starts the cooking of the custard.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C). Protect the edges of the pie crust by covering them with a pie shield or tin foil to prevent overbrowning. Continue baking the pie for an additional 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Letting it cool fully helps the custard finish setting for clean slices. Store leftovers covered in the refrigerator and enjoy within a few days.
Notes
- Use fresh cranberries for the best texture and flavor; if using frozen, be sure to thaw and pat dry to avoid excess moisture.
- Covering the crust edges partway through baking prevents burning and ensures an evenly baked crust.
- Let the pie cool completely before slicing to ensure the custard sets properly.
- This pie can be served chilled or at room temperature according to preference.
- If you prefer a less tangy flavor, increase the sugar slightly but be careful not to overpower the orange zest.
