Cranberry Orange Custard Pie is a unique fall dessert recipe to add to your holiday menu. A flaky pie crust is filled with sweet custard laced with orange zest and tart cranberries for a special Cranberry Pie you will love!
Cranberry Orange Custard Pie
Cranberry Orange Custard Pie is a the perfect addition to your holiday spread. It is a unique pie that is sure to be a hit with the combination of creamy egg custard paired with tart cranberries and the best pie crust recipe.
Let’s talk about holiday desserts for a moment. Is your family all about the traditional pumpkin pie for Thanksgiving and assortment of cookies for Christmas? Our family sure is! While pumpkin pie isn’t at the top of my favorites list, cookies are my jam! My personal favorites have always been these Old Fashion Sour Cream Cutout Cookies with Walnut Thumbprints coming in a close second.
From as early as I can remember, my mother has always made the same cookies for Christmas. She consistently makes my two favorites along with Peanut Butter Blossoms and Coconut Straw Hats. Each child has their favorite and therefore we can never abandon one of them. That doesn’t mean we can’t add new favorite desserts like this Cranberry Orange Custard Pie though!
I was longing after one of my favorite desserts recently, Rhubarb Custard Pie. The sweet silky custard balances out the rhubarb in a perfectly flaky pie crust for the most amazing dessert. It got me thinking how it is ashamed that rhubarb has such a short season. Sadly we are only able to enjoy that wonderful dessert for about a month out of each year while the rhubarb patch is in season.
All of a sudden it hit me, Cranberries would be the perfect substitute for rhubarb! They are both very tart with a similar hard and dry texture. I started with my recipe for Rhubarb Custard Pie and made some slight adjustments. A tad more sugar to balance the slightly tarter cranberries and the addition of some orange zest to compliment the fall flavors. This is how my Cranberry Pie recipe was born!
It all came together absolutely beautifully, both visually and in flavor. It was fall dessert perfection! I used the scraps of pie crust to make some leaves and berries to add to the pie after baking it for a little something extra special.
My husband happily dug right in and quickly came back for seconds. This Cranberry Orange Custard Pie is a definite winner and something you should really give a try to change things up for your holiday dessert spread this year!
Cranberry Orange Custard Pie
- 10 " unbaked pie shell
- 12 oz. bag fresh cranberries if frozen, thaw and pat dry
- 1 1/2 c. sugar
- 3 eggs beaten
- 1 c. heavy whipping cream
- 1/4 c. flour
- ½ tsp. salt
- 1 Tbsp. orange zest
- 1 tsp. vanilla extract
- Preheat oven to 400°,
- Place cranberries in the unbaked pie shell.
- In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.
- Bake for 10 minutes at 400° and then reduce the heat to 350° and bake for an additional 40-45 minutes until the custard is set.
- Let cool completely before serving and store refrigerated.