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Frosted Cranberry Custard Pie

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This Frosted Cranberry Custard Pie combines a silky vanilla custard with a bright, tart cranberry layer, all in a buttery pie crust topped with fluffy whipped cream and sugared cranberries. It’s a festive, elegant dessert perfect for the holidays.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours 10 minutes (including chill time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 (9-inch) unbaked pie shell (store-bought or homemade)
  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup orange juice (freshly squeezed preferred)
  • 1 teaspoon orange zest
  • 1 teaspoon cornstarch (optional)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt
  • 1 cup heavy whipping cream (cold)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh cranberries (for garnish)
  • Powdered sugar (for dusting cranberries)

Instructions

  1. Preheat oven to 350°F (175°C). Place the unbaked pie shell on a baking sheet, prick the bottom with a fork, and bake for 10 minutes until slightly set. Cool while preparing the filling.
  2. In a saucepan, combine cranberries, sugar, orange juice, and orange zest. Simmer for about 10 minutes until cranberries burst and sauce thickens. Stir in cornstarch if desired and cook 1 more minute. Remove from heat and cool slightly.
  3. In a bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale. In a saucepan, heat milk and cream until steaming. Temper the yolks by slowly adding some hot milk while whisking, then return mixture to the saucepan. Cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon (5–8 minutes). Remove from heat and stir in vanilla.
  4. Pour the custard into the pre-baked pie shell and spread evenly. Spoon the cranberry sauce gently over the custard, keeping distinct layers.
  5. Reduce oven temperature to 325°F (163°C). Bake the pie for 25–30 minutes, until the custard is set but slightly wobbly in the center. Cool completely, then chill for at least 4 hours or overnight.
  6. For whipped cream, beat cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form (2–4 minutes).
  7. Slice chilled pie and top each piece with whipped cream. Garnish with fresh cranberries dusted with powdered sugar for a frosted look.

Notes

  • Make the pie a day ahead for best texture and flavor.
  • Store covered in the refrigerator for up to 4 days.
  • Wait to add whipped cream until just before serving.
  • Frozen cranberries work well; no need to thaw before cooking.
  • For a dairy-free version, use coconut milk and coconut cream.
  • Add a splash of orange liqueur to the cranberry sauce for a grown-up twist.

Nutrition

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