Cranberry Custard Pie is the dessert I make when I want something bright, creamy, and just a little festive without spending all day in the kitchen. Maybe you’ve got guests coming and need a low-stress showstopper. Maybe you’re craving a pie that balances tart and sweet in every bite. Or maybe you just like the idea of a silky custard that hugs juicy cranberries. This is the one. I call it my Deliciously Easy Cranberry Custard Pie Recipe to Impress! because it’s exactly that, and it never lets me down. 
How to Make Cranberry Pie
Here’s my simple roadmap for a pie that tastes like a bakery treat but fits into a weeknight. You can use a store-bought crust or make your own. The magic happens in the filling and the gentle bake.
Ingredients
- 1 unbaked 9-inch pie crust, chilled
- 2 cups fresh or frozen cranberries, no need to thaw
- 3 large eggs, room temperature
- 3/4 cup granulated sugar, plus 1 tablespoon for cranberries
- 1 cup heavy cream or half-and-half
- 2 teaspoons pure vanilla extract
- 1 tablespoon cornstarch or all-purpose flour
- 1 teaspoon orange zest, optional but lovely
- Pinch of salt
Tools You Need
- 9-inch pie dish
- Mixing bowl and whisk
- Foil and pie weights or dried beans for blind-baking
- Baking sheet to catch drips
- Cooling rack
If you want to make it feel extra special with almost zero extra effort, sprinkle a little sugar on the cranberries so they get glossy and slightly jammy in the oven. This is the foundation for my Deliciously Easy Cranberry Custard Pie Recipe to Impress! and it sets you up for success every single time.
Cranberry Pie Filling with Custard
Think of this filling like a cozy blanket that tucks the tart cranberries into a creamy bed. The custard is a simple whisk-together situation that doesn’t require any fancy gear or technique. Eggs provide body, cream brings silkiness, and vanilla rounds out the berries’ sharp edges. I also add a tiny bit of cornstarch. It gives the custard a barely-there firmness, so slices cut clean.
Here’s the flow: toss cranberries with a spoonful of sugar so they soften and release juices during baking, then whisk eggs, sugar, cream, vanilla, cornstarch, zest, and salt until smooth. No need to overmix. Just whisk until the sugar dissolves and there are no floury bits. Pour over the cranberries and let the oven do the rest.
For a fun twist, I sometimes swap in a little orange zest because cranberry and orange belong together. If you love cranberries like I do, you might also enjoy this comforting cranberry crisp when you want something rustic and bubbly.
“I made this after work and my family thought I bought it. The custard is silky and the tart pops of cranberry are unreal. I’m officially the pie person in my friend group now.”
Once you have the rhythm down, this becomes your go-to Deliciously Easy Cranberry Custard Pie Recipe to Impress! for holidays, potlucks, and little moments that need a sweet lift.
Steps for Making a Cranberry Custard Pie
Let’s walk it through so your pie turns out perfect on the first try. We’re aiming for a lightly golden crust, custard that barely jiggles in the center, and cranberries that burst just enough to flavor the whole slice.
Directions at a Glance
- Blind-bake the crust: Heat oven to 375°F. Fit crust into pie dish, line with foil, fill with weights, and bake 12 to 15 minutes. Remove weights and foil, bake 5 to 7 minutes until lightly set. Cool a few minutes.
- Prep cranberries: Toss 2 cups cranberries with 1 tablespoon sugar. Spread in the warm pie crust.
- Make custard: Whisk 3 eggs, 3/4 cup sugar, 1 cup cream, 2 teaspoons vanilla, 1 tablespoon cornstarch, optional 1 teaspoon orange zest, and a pinch of salt until smooth.
- Fill and bake: Pour custard over cranberries. Bake at 350°F for 35 to 45 minutes, until edges are set and the center has a slight jiggle.
- Cool and chill: Let cool on a rack 1 hour, then chill at least 2 hours for the cleanest slices.
You’ll notice the custard goes from shiny to gently matte as it sets. If the edges puff a little, that’s fine. The biggest thing is not overbaking. That gentle jiggle is your cue to pull it out. That keeps the texture silky, which is exactly what we want from a Deliciously Easy Cranberry Custard Pie Recipe to Impress! The rest is your choice: powdered sugar, whipped cream, or a cloud of yogurt on top.
Best Baking Tips for Making this Pie
Chill the crust before baking so it keeps its shape. A cold crust equals fewer shrinks and slumps. If you see the crust browning fast, tent the edges with foil. That buys the filling more time to set without overdarkening the crust.
Whisk, do not beat. You want a smooth custard without a lot of air bubbles. Air makes the surface look curdled and can cause cracks. If you see bubbles after pouring, gently tap the pie dish on the counter to pop them.
Use a low and steady bake. 350°F gives you control and an even set. If your oven runs hot, check early. Start checking the center at the 30-minute mark. When you nudge the pie, the center should move slightly like Jell-O, not slosh.
Let it rest. Custards continue to set as they cool, which is why I always cool on a rack for an hour. After that, a quick chill gives you those neat slices that make everyone think you worked magic.
Garnishes are your secret power. A dusting of powdered sugar makes it look like it came from a bakery. Fresh orange zest shavings or a few sugared cranberries make it holiday-ready without effort. If you want a chocolate option on the table too, this creamy chocolate mousse pie pairs beautifully with the tart-sweet pop of cranberries.
Last thing. If you’re serving to a mix of taste buds, put a small bowl of whipped cream on the side. That lets people adjust the richness and sweetness to their liking. It also makes leftovers extra fun.
Serving and Storing It
Serve the pie slightly chilled or at cool room temperature. I prefer a chill because it keeps the custard tight and the slices neat. Add a dollop of softly whipped cream and a pinch of orange zest if you have it. If you like a warm-cold contrast, serve with a warm cranberry sauce spooned over the top and let it melt into the cream.
Storing is easy. Keep leftovers covered in the fridge for up to 3 days. The crust stays crisp if you blind-baked it well. If you want to freeze, chill the pie completely first, wrap tightly, and freeze up to a month. Thaw overnight in the fridge, then refresh in a cool oven for 10 minutes so the crust wakes back up.
This is one of those desserts that tastes even better the next day when the flavors settle. The custard gets a little richer, the tart notes mellow, and the whole thing feels balanced and bright.
By the way, if pies are your love language, I’ve got a soft spot for hand pies too. These pie crust empanadas are a fun make-ahead project for the weekend and a nice savory contrast to your sweet slice.
Common Questions
Can I use frozen cranberries?
Yes. Use them straight from the freezer. No need to thaw. You may need an extra 5 minutes of bake time if your oven runs cool.
How do I know when the custard is done?
Look for set edges and a slight jiggle in the center when you nudge the dish. If it sloshes, keep going. If it’s completely firm, it’s overdone.
Can I make this ahead?
Absolutely. Bake the day before, chill overnight, and serve the next day. The texture is even better after it rests.
What if I don’t have heavy cream?
Half-and-half works. Whole milk works too, but add an extra teaspoon of cornstarch to help it set.
How can I prevent a soggy crust?
Blind-bake the crust and let it cool a few minutes before adding the filling. You can also brush the warm crust with a thin layer of beaten egg white to create a light seal.
A Sweet Finish
There you have it. A bright, creamy pie that comes together fast and always looks like a celebration. Keep this Deliciously Easy Cranberry Custard Pie Recipe to Impress! in your back pocket for holidays, Sunday dinners, and all the in-between moments. If you want another spin on the idea, try this lovely Cranberry Orange Custard Pie, or compare techniques with the Cranberry Custard Pie Recipe – The Food Charlatan for extra tips. I hope you bake it soon, share a slice with someone you love, and feel ridiculously proud of what came out of your oven.