This elegant and festive pie combines the silky richness of vanilla custard with the bright tartness of a homemade cranberry sauce. All of it rests in a buttery, flaky pie crust and is finished with fluffy whipped cream and sugared cranberries. Every slice offers a perfect balance of flavors and textures—creamy, sweet, tart, and smooth. It’s a dessert I love bringing to the holiday table because it looks stunning and tastes even better.

Why You’ll Love This Recipe

I love how this pie brings together simple ingredients to create a showstopping dessert. The cranberry layer adds a vibrant pop of color and tartness that cuts through the creamy custard. It’s the kind of dessert that feels special without being overly complicated. I also enjoy how easily I can make it ahead, which gives me more time to focus on entertaining or preparing the rest of my meal. The whipped cream garnish and sugared cranberries add just the right touch of elegance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Pie Shell:

• 1 (9-inch) unbaked pie shell (store-bought or homemade)

For The Cranberry Sauce:

• 2 cups fresh or frozen cranberries

• ½ cup granulated sugar

• ¼ cup orange juice (freshly squeezed works best for brightness)

• 1 teaspoon orange zest (adds citrusy depth)

• 1 teaspoon cornstarch (optional, helps thicken the sauce if desired)

For The Custard Filling:

• 1 ½ cups whole milk

• 1 cup heavy cream

• 4 large egg yolks

• ½ cup granulated sugar

• 1 tablespoon cornstarch (adds extra stability to the custard)

• 1 ½ teaspoons vanilla extract

• Pinch of salt

For The Whipped Cream Garnish:

• 1 cup heavy whipping cream (very cold)

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Fresh cranberries (for garnish, optional but festive)

• Powdered sugar (for dusting the cranberries)

Directions

1. Prepare The Pie Shell
   I preheat the oven to 350°F (175°C). I place the unbaked pie shell on a baking sheet and lightly prick the bottom with a fork to prevent puffing. Then, I bake it for about 10 minutes until it’s just starting to set but not fully browned. I let it cool slightly while I prepare the filling.

2. Make The Cranberry Sauce
   In a medium saucepan, I combine the cranberries, granulated sugar, orange juice, and orange zest. I bring the mixture to a simmer over medium heat, stirring occasionally. After about 10 minutes, the cranberries begin to burst and the sauce thickens naturally. If I want a thicker sauce, I stir in the cornstarch and cook for another minute. I remove it from the heat and let it cool slightly before layering it onto the custard.

3. Make The Custard
   In a mixing bowl, I whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt until smooth and pale yellow. In a saucepan, I heat the milk and heavy cream over medium heat until it begins to steam but not boil. To temper the eggs, I slowly pour a small amount of the hot milk into the yolk mixture while whisking constantly. Then, I pour the tempered yolks back into the saucepan with the rest of the milk mixture. I cook it over low heat, stirring constantly, until the custard thickens and coats the back of a spoon—this takes about 5–8 minutes. I remove it from the heat and stir in the vanilla extract.

4. Assemble The Pie
   I pour the warm custard into the pre-baked pie shell and spread it evenly. Then, I gently spoon the cranberry sauce over the custard without swirling, creating a vibrant top layer. The custard and cranberries will settle into two distinct, beautiful layers as the pie bakes.

5. Bake
   I reduce the oven temperature to 325°F (163°C) and bake the assembled pie for 25 to 30 minutes, until the custard is just set but still slightly wobbly in the center. I let the pie cool completely on a wire rack before transferring it to the refrigerator to chill for at least 4 hours or overnight.

6. Make The Whipped Cream
   While the pie chills, I prepare the whipped cream. I chill a mixing bowl and beaters for about 10–15 minutes. Then, I add the cold heavy whipping cream, powdered sugar, and vanilla extract to the bowl. I beat the mixture on medium-high speed until soft peaks form, which usually takes 2–4 minutes. I take care not to overwhip the cream to keep it light and airy.

7. Garnish The Slices
   Once the pie is fully chilled and set, I slice it and top each piece with a generous swirl of whipped cream. For a festive touch, I place a few fresh cranberries on top and dust them lightly with powdered sugar to create a frosted appearance.

Servings And Timing

This pie serves 8 people.
Prep Time: 30 minutes
Bake Time: 40 minutes total (including crust and filled pie)
Chill Time: At least 4 hours (preferably overnight)
I often prepare the pie the day before serving so it has plenty of time to set and develop its flavors.

Variations

• I like swapping the classic pie crust for a graham cracker or gingersnap crust for extra texture and flavor.

• For added spice, I mix in a bit of ground cinnamon or nutmeg into the custard.

• A splash of orange liqueur in the cranberry sauce adds a grown-up twist.

• To make it dairy-free, I use coconut milk and coconut cream for the custard and topping.

• I sometimes layer the cranberry sauce on the bottom of the pie before adding the custard for a reversed look and flavor burst.

Storage/Reheating

I store the pie tightly covered in the refrigerator for up to 4 days. It holds up beautifully and slices cleanly when cold. I always wait to add the whipped cream until just before serving to keep the texture light and fresh. I don’t recommend freezing this pie, as the custard texture may change once thawed.

FAQs

How Far In Advance Can I Make This Pie?

I usually make it one day ahead. The custard sets perfectly overnight, and the flavors have more time to meld, making it even better the next day.

Can I Use Frozen Cranberries Instead Of Fresh?

Yes, I use frozen cranberries often, especially when fresh ones aren’t in season. I add them straight to the pan without thawing.

What If My Custard Doesn’t Set?

Custard needs to be cooked until it thickens and coats the back of a spoon. If it’s too runny, it may not have been cooked long enough. Also, letting the pie chill fully in the fridge (at least 4 hours) is crucial for proper setting.

Can I Use A Pre-Made Pie Crust?

Absolutely. I often reach for a store-bought pie shell when I’m short on time. Just make sure to blind-bake it slightly so it doesn’t get soggy when filled.

Do I Have To Use Whipped Cream?

Not at all. While I love the lightness it adds, the pie is delicious on its own. You can also top it with a dairy-free whipped topping or leave it plain for a simpler presentation.

Conclusion

Frosted Cranberry Custard Pie is a dessert I look forward to every year. It’s festive, flavorful, and has a perfect balance of richness and brightness. Whether I serve it at Thanksgiving, Christmas, or a winter dinner party, it always impresses. It’s a beautiful way to celebrate the season—and even better, I can make it ahead with ease.