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Cranberry Custard Pie – Tart & Creamy Dessert Recipe

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★★★★★

4.7 from 60 reviews

This Cranberry Custard Pie combines a tart and creamy filling with a ginger-infused buttery crust. Fresh or frozen cranberries are simmered and pureed to make a smooth and vibrant filling complemented by sweetened condensed milk and eggs, baked to a silky custard set in a crisp ginger pastry shell. The result is a unique, flavorful dessert perfect for festive occasions or cozy gatherings.

Ingredients

Scale

For the Ginger Pastry:

  • 1½ cups (180 grams) all-purpose flour
  • ¼ cup (30 grams) powdered sugar
  • ¼ cup (50 grams) crystallized ginger
  • 1 tablespoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (113 grams) cold butter, cut into ¼” pieces
  • ⅓ cup milk or water

For the Cranberry Filling:

  • 3½ cups (16 ounces) whole cranberries (fresh or frozen)
  • 1 cup (227 grams) pure cranberry juice (not a blend)
  • ¼ cup (50 grams) granulated sugar
  • Pinch kosher salt
  • 1 (14 ounce) can sweetened condensed milk
  • 3 large eggs

Instructions

  1. Prepare the ginger pastry dough: Combine all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt in a food processor and process for 1 minute until the crystallized ginger is finely broken down.
  2. Add butter and form dough: Add the cold butter pieces and pulse 5 times. With the motor running, pour in the milk or water and process until the dough clumps together around the blade.
  3. Chill the dough: Remove the dough, form it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight to firm up.
  4. Roll out and chill the crust: Roll the chilled dough into an 11” circle and line a 9” pie plate, crimping the edges as desired. Place in the freezer for 10-20 minutes while preheating the oven.
  5. Blind bake the crust: Preheat oven to 375ºF with racks in second to lowest and middle positions. Line the crust with parchment and pie weights. Bake on the lower rack for 20 minutes, then remove weights and parchment and bake for an additional 5-10 minutes until fully baked.
  6. Lower oven temperature: Reduce oven temperature to 350ºF for filling baking.
  7. Cook cranberry filling: In a medium pot, combine cranberries, cranberry juice, granulated sugar, and a pinch of kosher salt. Cook over medium heat for 10 minutes until cranberries burst.
  8. Puree and strain cranberries: Use an immersion blender or regular blender to puree the sauce. Strain through a fine mesh sieve to remove seeds, pushing to extract about 2 cups of smooth puree. If needed, add more cranberry juice to reach 2 cups liquid.
  9. Whisk custard base: In a separate bowl, whisk together sweetened condensed milk and eggs until combined.
  10. Combine puree and custard: Gradually pour cranberry puree into the condensed milk and egg mixture, whisking gently to incorporate evenly.
  11. Fill the crust: Pour the cranberry custard filling into the pre-baked pie shell.
  12. Bake the pie: Place the pie on the middle rack and bake for 30-35 minutes or until the edges are set with a matte appearance and the top is nearly set but still slightly jiggly in the center.
  13. Cool the pie: Remove the pie from the oven and cool on a wire rack to room temperature.
  14. Refrigerate: Move the pie to the refrigerator and chill for at least 4 hours to allow the custard to fully set.
  15. Serve: Serve the pie chilled, optionally topped with sweetened whipped cream for added richness.

Notes

  • Use pure cranberry juice (not a blend) for best tart flavor in the filling.
  • Chilling the dough before rolling helps maintain a crisp crust texture.
  • Blind baking the crust prevents sogginess from the custard filling.
  • If the cranberry puree is too thick, add additional cranberry juice to loosen for a smooth custard base.
  • This pie is best served chilled and keeps well refrigerated for up to 3 days.
  • Sweetened whipped cream enhances the tartness of the cranberry custard.

Keywords: cranberry custard pie, ginger pastry, tart dessert, holiday pie, baked custard pie

Find it online: https://leofoster.com/cranberry-custard-pie-tart-and-creamy-dessert-recipe/