Cranberry Orange Custard Pie Recipe
If you’re searching for a show-stopping dessert that celebrates the vibrant flavors of the season, look no further than this Cranberry Orange Custard Pie Recipe. With a buttery crust, bursts of tangy cranberries, and a luscious, citrus-infused custard, this pie is a delightful addition to any holiday table or cozy family gathering. The interplay of tart fruit and silky creaminess makes every slice irresistible, and it’s surprisingly simple to prepare. Whether you’re entertaining guests or satisfying a personal craving, this Cranberry Orange Custard Pie Recipe is destined to become a cherished favorite.
Ingredients You’ll Need
One of the best things about this recipe is that it relies on a handful of classic ingredients, each pulling their weight to help the flavors shine. Every element serves a purpose, whether for taste, texture, or that gorgeous pop of color you’ll love in the finished pie.
- Pie crust: The foundation of your pie, whether homemade or store-bought, gives structure and a buttery bite.
- Fresh or frozen cranberries (1 1/2 cups): Bursting with tartness, cranberries lend brightness and a gorgeous visual contrast.
- Orange zest (1 tablespoon): Adds aromatic oils and intense citrus flavor to complement the cranberries.
- Orange juice (1/4 cup): Provides juicy tang and moisture to balance the custard.
- Large eggs (3): Essential for creating that classic, creamy custard texture and setting the pie as it bakes.
- Granulated sugar (1 cup): Sweetens the filling just enough to temper the cranberries’ tartness.
- Sour cream (1/2 cup): A secret ingredient that makes the custard extra velvety, with a faint tang.
- Heavy cream (1/2 cup): Ensures a rich, silky finish to the custard layer.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, fragrant note.
- All-purpose flour (2 tablespoons): Slightly thickens the filling, ensuring a perfect slice every time.
- Salt (1/4 teaspoon): Just a pinch to enhance all the flavors and create balance.
How to Make Cranberry Orange Custard Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F. Lay your pie crust in a 9-inch dish, taking the time to gently press and crimp the edges for a pretty, rustic finish. Don’t worry if it’s not perfect—those homemade-looking edges invite everyone to dig in!
Step 2: Add Cranberries and Orange Zest
Scatter the cranberries evenly over the base of your crust. Sprinkle the vibrant orange zest on top. These two layers create beautiful color and ensure every bite is packed with zesty, tangy goodness. This simple step adds visual appeal and sets up the signature flavor of the Cranberry Orange Custard Pie Recipe.
Step 3: Make the Custard Filling
In a medium mixing bowl, vigorously whisk together the eggs and sugar until smooth and glossy—this is what will give your custard a silky mouthfeel. Next, stir in the sour cream, heavy cream, orange juice, vanilla extract, flour, and salt. Mix until everything is fully combined and no streaks remain, aiming for a lovely, pourable batter.
Step 4: Assemble and Bake
Carefully pour your custard mixture over the cranberries and orange zest, filling the crust nearly to the top. Place the pie in your preheated oven, and bake for 40 to 45 minutes. You’ll know it’s done when the center is set but still has a slight jiggle—it will finish setting as it cools. If you see the edges of the crust browning too quickly, loosely cover them with foil to protect that golden color.
Step 5: Cool and Chill
Allow your pie to cool completely at room temperature. This is the hardest part, but it’s essential for the custard to finish setting. Once cooled, pop it in the fridge and chill for at least 2 hours—this makes slicing a breeze and amplifies all those fresh flavors. Serve your Cranberry Orange Custard Pie Recipe chilled or at room temperature for maximum deliciousness.
How to Serve Cranberry Orange Custard Pie Recipe
Garnishes
A dollop of fresh whipped cream or a scoop of vanilla ice cream is the perfect finishing touch, adding creamy sweetness that contrasts beautifully with the pie’s tang. For added flair, sprinkle a little extra orange zest or a few sugared cranberries on top just before serving. These simple garnishes make your dessert look as special as it tastes.
Side Dishes
This pie plays well with other light, bright flavors. Serve it alongside a fresh fruit salad or an assortment of crisp shortbread cookies. For a festive finish at the holiday table, pair it with a glass of sparkling wine or a mug of orange-scented tea.
Creative Ways to Present
Consider slicing the pie into slim wedges and arranging them on a pretty platter with candied orange slices and whole cranberries scattered around. For individual servings, cut out circles using a large cookie cutter and layer them in small mason jars with whipped cream, creating delightful parfaits. The Cranberry Orange Custard Pie Recipe is also striking when served with a drizzle of orange marmalade or mixed-berry compote for an extra burst of flavor.
Make Ahead and Storage
Storing Leftovers
Leftover pie will keep beautifully covered in the refrigerator for up to 4 days. The custard’s texture remains dreamy, and the flavors often deepen as they meld together. For easy access, slice the pie and store individual pieces in airtight containers so anyone can grab a treat whenever they need a sweet pick-me-up.
Freezing
If you want to make the Cranberry Orange Custard Pie Recipe in advance, it freezes well. Wrap the whole (completely cooled) pie or individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Reheating
While this pie is lovely served chilled, if you prefer it slightly warm, you can gently heat slices in the microwave for about 10–15 seconds. Alternatively, place wedges on a baking sheet and warm them in a 300°F oven for 10 minutes. Just be careful not to overheat, so the custard stays silky smooth.
FAQs
Can I use dried cranberries instead of fresh or frozen?
For best results, stick with fresh or frozen cranberries. Dried ones are much sweeter and lack the tart pop that makes this Cranberry Orange Custard Pie Recipe so unique. If you must use dried, soak them in orange juice first, but expect a sweeter, chewier result.
What should I do if I don’t have sour cream?
If you’re out of sour cream, Greek yogurt is an excellent substitute and will still give your pie filling a delicious tang and creamy texture. Just be sure to use full-fat yogurt for the richest custard.
How do I know when the custard is set?
You’ll know it’s ready when the edges of the pie look firm and the center has a gentle jiggle (think of a soft-set gelatin). If the center is sloshing, keep baking and check every 5 minutes. The custard will continue to firm up as it cools.
Can I add other fruits to this recipe?
Absolutely! While cranberries and orange are the stars, you can throw in a handful of raspberries or blackberries for a twist. Just be cautious—too much extra fruit can make the filling watery, so keep additions minimal.
Is it possible to make this pie gluten-free?
Yes! Use your favorite gluten-free pie crust, and swap the flour in the custard for a 1:1 gluten-free baking blend. You’ll still get all the deliciousness of the Cranberry Orange Custard Pie Recipe, just right for gluten-free diets.
Final Thoughts
There’s a simple joy in sharing a homemade pie, especially when it’s as vibrant and luscious as this Cranberry Orange Custard Pie Recipe. If you’re looking to impress your loved ones or just crave a burst of flavor and color at your next gathering, this pie will never disappoint. Give it a try—you might just find it becomes your new go-to dessert tradition!
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Cranberry Orange Custard Pie Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tart cranberries and zesty orange flavors in this luscious Cranberry Orange Custard Pie. A perfect dessert for holiday gatherings or any time you crave a sweet treat with a tangy twist.
Ingredients
Pie Crust:
- 1 9-inch pie crust (homemade or store-bought)
Filling:
- 1 1/2 cups fresh or frozen cranberries
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the crust: Place the pie crust into a 9-inch pie dish and crimp the edges. Scatter the cranberries and orange zest over the crust.
- Mix the custard: In a bowl, whisk eggs and sugar, then add sour cream, heavy cream, orange juice, vanilla, flour, and salt. Pour over the cranberries.
- Bake: Bake for 40–45 minutes until set but slightly jiggly. Cover edges with foil if browning too quickly.
- Cool and serve: Cool the pie at room temperature, then refrigerate for 2 hours before serving.
Notes
- For a sweeter touch, stir in a tablespoon of orange marmalade to the custard mixture.
- This pie goes wonderfully with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
