Few desserts capture the essence of seasonal comfort quite like a Cranberry Orange Custard Pie. With its vibrant color, tangy-sweet flavor, and creamy custard filling, this pie is a showstopper for holidays, special occasions, or simply a cozy weekend treat. I remember the first time I made it—fresh cranberries scattered over a golden pie crust, their tartness perfectly balanced by a luscious, orange-infused custard. The aroma of citrus and baked custard filling the kitchen instantly made it feel like home.
This pie is more than just a dessert; it’s a blend of textures and flavors that delight with every bite. The crispness of the pie crust gives way to the smooth custard, while the cranberries provide bursts of tangy sweetness. Bright orange zest and juice add a fragrant, refreshing lift that turns a classic custard pie into a festive, unforgettable dessert. Whether you’re a seasoned baker or just starting out, this pie is easy to prepare and sure to impress.
Recipe Overview
Cranberry Orange Custard Pie is a creamy custard pie with a bright twist. Fresh or frozen cranberries sit beneath a rich custard infused with orange juice and zest, all nestled in a flaky, buttery pie crust. It’s perfectly balanced—tangy, sweet, and delightfully smooth—making it an ideal centerpiece for dessert tables.
Ingredients & Instructions
Here’s everything you need to make this luscious pie from scratch, plus tips for the best results.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup fresh or frozen cranberries (halved if large)
- 1 tablespoon orange zest
- 3 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Step-by-Step Instructions
1. Prepare the Pie Crust
Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish. Crimp the edges to create a decorative border. Evenly scatter the cranberries and orange zest over the bottom of the crust. This ensures that each bite will have a balance of tart berries and aromatic citrus.
Tip: If using frozen cranberries, there’s no need to thaw them; simply scatter them frozen.
2. Make the Custard
In a medium bowl, whisk together the eggs and sugar until smooth and slightly frothy. Gradually mix in heavy cream, whole milk, orange juice, and vanilla extract. Add flour and salt, whisking until fully combined and silky smooth. The flour helps stabilize the custard while baking, preventing it from curdling or cracking.
Tip: For extra citrus flavor, you can increase the zest to 1½ tablespoons or add a few drops of orange extract.
3. Assemble the Pie
Pour the custard mixture over the cranberries and orange zest in the prepared pie crust. The custard will gently settle around the berries, creating a beautiful layered effect.
Tip: For a clean presentation, gently tap the pie on the counter to release any air bubbles before baking.
4. Bake to Perfection
Bake in the preheated oven for 45 to 50 minutes. The custard should be set but still slightly wobbly in the center—it will continue to firm as it cools. Overbaking can make the custard dry, so check for slight jiggle in the center.
Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours before serving. This chilling step enhances the texture and allows the flavors to meld beautifully.
Tip: Serve slightly chilled or at room temperature for best flavor.
Cooking Tips & Variations
1. Make It Your Own
- Add a pinch of cinnamon or nutmeg to the custard for a warm, spiced note.
- Top with a light dusting of powdered sugar or a whipped cream dollop before serving.
2. Fruit Variations
- Mix in pomegranate seeds for extra color and a pop of flavor.
- Substitute tangerine or clementine juice for orange juice for a slightly sweeter twist.
3. Crust Alternatives
- Use a graham cracker crust or shortbread crust for a different texture and flavor.
- For a gluten-free option, substitute with a gluten-free pie crust.
4. Custard Tips
- Make sure eggs and cream are at room temperature to prevent curdling.
- Whisking continuously while mixing helps create a smooth, creamy custard.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftover pie covered for up to 3-4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Ideas
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with a hot cup of tea or coffee for a cozy dessert experience.
- Garnish with additional orange zest or a few fresh cranberries for a festive presentation.
Cranberry Orange Custard Pie is a delightful combination of tangy cranberries, bright citrus, and smooth, rich custard—all nestled in a flaky crust. Its vibrant color, enticing aroma, and perfectly balanced flavors make it ideal for holidays, gatherings, or a special weekend treat. With a few simple ingredients and easy steps, anyone can create this stunning dessert that’s sure to impress family and friends.
Whether served chilled or at room temperature, this pie is a testament to the beauty of seasonal flavors and classic dessert comfort. Give it a try, and it may just become your new favorite dessert!
FAQs
1. Can I use frozen cranberries?
Yes! Scatter them directly over the crust without thawing.
2. How do I know when the custard is done?
The custard should be mostly set with a slight wobble in the center—it will firm up as it cools.
3. Can I make this pie ahead of time?
Absolutely. Bake it, then refrigerate for 2-4 hours before serving.
4. Can I substitute orange juice with another citrus?
Yes, tangerine or clementine juice works beautifully and adds sweetness.
5. How should I store leftovers?
Cover and refrigerate for up to 4 days, or freeze for up to 2 months.
Cranberry Orange Custard Pie features tangy cranberries, bright citrus, and creamy custard in a flaky crust. Perfect for holidays, desserts, and family gatherings.
