Cranberry Custard Pie
A delightful dessert featuring tart cranberries suspended in smooth custard, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 2 cups fresh cranberries (or frozen, thawed)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 pre-baked pie crust pre-baked pie crust
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine the cranberries with ½ cup of sugar. Cook until the cranberries pop and release their juices, approximately 5 minutes. Stir occasionally to prevent sticking.
- In a mixing bowl, whisk together the eggs, heavy cream, the remaining sugar, and vanilla extract until smooth.
- Gently fold the cooked cranberries into the egg mixture.
- Carefully pour the filling into the pre-baked pie crust.
- Bake in the preheated oven for 45-50 minutes, until the custard is slightly jiggly in the center.
- Allow the pie to cool slightly before serving.
Notes
For added flavor, infuse the cream with orange zest. Consider adding chopped pecans or walnuts for extra crunch.