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Cranberry Custard Pie

Cranberry custard pie pairs tart fresh cranberries with a smooth vanilla custard in a flaky blind-baked crust. Bake until the center reaches 160°F and still has a slight jiggle, then chill for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 11 minutes
Chilling and cooling 4 hours 25 minutes
Total Time 5 hours 51 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pie crust 9-inch, refrigerated
Filling
  • 2 cup cranberries fresh, rinsed and patted dry
  • 0.75 cup granulated sugar
  • 1 tbsp cornstarch
  • 0.25 tsp salt
  • 3 eggs large
  • 1.5 cup half-and-half
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate

Method
 

Blind-bake the crust
  1. Preheat the oven to 400°F with a rack in the lower-middle position.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. Refrigerate the crust for 15 minutes.
  4. Line the crust with parchment paper and fill with pie weights or dried beans.
  5. Bake for 15 minutes.
  6. Carefully remove the parchment and weights.
  7. Bake for 5 to 7 minutes, until the bottom looks dry and the edges are just beginning to turn golden.
  8. Cool the crust for 10 minutes.
  9. Reduce the oven temperature to 350°F.
Fill and bake
  1. Scatter the cranberries evenly in the crust.
  2. In a medium bowl, whisk together the sugar, cornstarch, and salt.
  3. Whisk in the eggs, half-and-half, and vanilla until smooth.
  4. Pour the custard over the cranberries.
  5. Cover the crust edges with foil.
  6. Bake for 45 to 55 minutes, until the center reaches 160°F and still has a slight jiggle.
  7. Cool the pie on a wire rack for 2 hours.
  8. Refrigerate for at least 2 hours before slicing.

Notes

For the best texture, take the pie out while the center still has a slight jiggle. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the custard can change texture. Lactose-free half-and-half is a suitable swap if needed.