Description
This Cranberry Orange Custard Pie combines the tartness of fresh cranberries with the creamy richness of a smooth custard, infused with bright notes of orange zest. The balance of sweet and tangy flavors creates a delightful pie that’s perfect for any fall or holiday gathering. The cranberries provide a burst of freshness, while the custard sets into a creamy, luscious filling that melts in your mouth.
Ingredients
10-inch unbaked pie shell
12 oz. bag 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 your oven to 400°F (200°C).
Place the cranberries evenly in the unbaked pie shell.
In a separate bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until fully combined.
Pour the custard mixture over the cranberries in the pie shell.
Bake the pie at 400°F for 10 minutes.
Reduce the oven temperature to 350°F (175°C) and cover the crust with a pie crust shield or tin foil to prevent burning. Continue baking for 40-45 minutes, or until the custard is set.
Let the pie cool completely before serving. Store any leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 310