Cranberry Orange Custard Pie
A festive pie featuring a flaky crust filled with smooth custard, zesty orange, and tart cranberries. Perfect for holiday celebrations and special desserts.
Equipment
- 1 Pyrex Glass Pie Plate
- 1 Baking Pie Crust Protector Shield or tin foil to cover crust
Ingredients
- 1 unbaked 10-inch pie shell
- 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 the oven to 400°F.
- Place the cranberries evenly into the unbaked pie shell.
- In a separate bowl, whisk together sugar, eggs, heavy cream, flour, salt, orange zest, and vanilla extract.
- Pour the custard mixture over the cranberries in the pie shell.
- Bake at 400°F for 10 minutes.
- Reduce the oven temperature to 350°F and cover the crust with a pie crust shield or foil.
- Continue baking for an additional 40 to 45 minutes until the custard is set.
- Let the pie cool completely before serving. Store any leftovers refrigerated.
Notes
- Use fresh or thawed cranberries for best texture.
- Cover crust edges to prevent over-browning.
- Store pie refrigerated and consume within 3 days.