Cranberry Orange Custard Pie Recipe

Say hello to your new weeknight dessert hero: Cranberry Orange Custard Pie! If you crave something sweet, comforting, and vibrant—without spending hours in the kitchen—this recipe is pure gold. A crisp, buttery crust cradles a luscious orange-scented custard bursting with juicy cranberries for a texture that’s both creamy and delightfully tart. It’s astonishingly simple to assemble, bakes up beautifully golden, and comes together just as quickly as your cravings appear. Whether you’re hosting a holiday meal or simply want a treat after dinner, this pie’s blend of citrus and cranberry is nothing short of spectacular.

Why You’ll Love This Recipe

• Effortless and Fast: It requires almost no prep, minimal fuss, and the oven does most of the work while you relax.
• Unforgettable Flavor: Vibrant orange pairs with tart cranberries to create a taste that’s bright, tangy, and never too sweet. The custard is supremely creamy and the fruit keeps it fresh.
• Impressive Yet Easy: This pie looks and tastes like it came from a fancy bakery, but even beginners will nail it on the first try.
• Great for Any Occasion: Perfect for busy weeknights, holidays, or just because—it’s that easy and crowd-pleasing.
• Flexible: You can easily tweak the recipe to suit what you have at home (more on that below!).

this Recipe

Ingredients You’ll Need

• Pie Shell: Use a classic unbaked 10-inch crust; store-bought saves time but homemade is always special. The crust holds all the velvety custard and juicy cranberries, so choose your favorite.
• Fresh Cranberries: Brings tartness and color. If yours are frozen, just thaw and pat dry to avoid soggy pie.
• Sugar: Sweetens up the custard and balances the tangy cranberries.
• Eggs: The magic ingredient for setting the custard. Beaten well for the silkiest filling.
• Heavy Whipping Cream: For that indulgent, creamy texture. Don’t substitute with milk—this is what makes your custard so smooth.
• Flour: Just a bit to help thicken the custard, ensuring it’s sliceable and never runny.
• Salt: Essential for rounding out flavors and keeping the sweetness in check.
• Orange Zest: Adds fresh, aromatic citrus notes that lift every bite. Don’t skip this—the zest is where all the orange flavor lives!
• Vanilla Extract: Brings depth and warmth, making your custard taste richer and more complex.

Variations

Want to put your own twist on this pie? Here are some favorite ideas:

• Other Citrus: Substitute lemon or lime zest for orange for a different citrusy zing.
• Nutty Crunch: Sprinkle sliced almonds or chopped pecans on top before baking for added texture.
• Mixed Berries: Stir in a handful of blueberries or raspberries along with cranberries for more color and complexity.
• Extra Spice: Add a pinch of cinnamon or cardamom to the custard for a cozy note.
• Dairy-Free: Use full-fat coconut cream in place of heavy cream for a non-dairy option (the flavor will change, but it’s still delicious!).

How to Make Cranberry Orange Custard Pie

1. Prep the Pie Shell and Cranberries

Place your unbaked pie shell in a standard pie plate (10-inch works best) and gently scatter the cranberries evenly inside. Make sure to pat any thawed cranberries dry, so the filling won’t get watery.

2. Make the Custard

In a mixing bowl, whisk together the sugar, eggs (make sure they’re well-beaten), heavy whipping cream, flour, salt, orange zest, and vanilla extract. The mixture should look pale and beautifully creamy. If you want extra orange zing, add a touch more zest.

3. Assemble the Pie

Carefully pour the custard mixture over the cranberries in the pie shell, making sure to distribute the liquid evenly so the berries are surrounded in luscious custard.

4. Bake It Off

Slide the pie into a preheated 400°F oven and bake for 10 minutes just to set the crust. After 10 minutes, reduce the oven temperature to 350°F, cover the crust with a pie shield or gently crimped aluminum foil (to prevent the edges from burning), and continue baking for another 40–45 minutes. The pie is ready when the custard is softly set—there should be just the slightest jiggle in the center.

5. Cool Completely

This is crucial! Let the pie cool fully at room temperature; this allows the custard to set and gives you those picture-perfect slices. Move it to the fridge once it’s cool, and it will slice even more cleanly.

Pro Tips for Making the Recipe

• Dry Cranberries Well: Wet cranberries can make the custard watery. Take a moment to pat them dry.
• Don’t Rush the Cooling: Slicing into the pie too soon means a runny filling. Allow it to cool to room temperature, then chill.
• Pre-Shield the Crust: If your oven runs hot, add a pie shield at the very beginning so the crust edges don’t brown too quickly.
• Zest First, Then Juice: If you ever want to add orange juice, always zest before juicing!
• Test for Doneness: A knife inserted near the center should come out mostly clean with a few moist crumbs.

How to Serve

This pie is a joy all on its own, especially chilled. For an extra-special presentation, dust the top with a little powdered sugar or serve with a dollop of whipped cream. Vanilla ice cream or a drizzle of homemade orange sauce complements the tart-sweet harmony beautifully. Bring it to the table for dessert or sneak a slice for breakfast—the citrus keeps it bright enough for any time of day.

Make Ahead and Storage

Storing Leftovers

Wrap the pie tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep fresh for up to 3–4 days.

Freezing

This pie freezes nicely! Wrap slices, or the whole pie, well in foil and place in a freezer bag. Enjoy within 2 months for the best flavor. Thaw overnight in the fridge before serving.

Reheating

Enjoy it cold or let slices come to room temperature. If you prefer your pie warm, pop a slice in the microwave for 15–20 seconds—just until it’s gently warmed.

FAQs

Can I use frozen cranberries?
Absolutely! If using frozen cranberries, make sure to thaw them completely and dry them with a paper towel. This keeps the custard from becoming watery and ensures the best texture.

Do I have to use heavy cream, or will milk work?
Heavy cream is recommended for that luxuriously silky custard. If you substitute with milk, the texture won’t be quite as rich and may set a little softer, but it will still be tasty.

My custard isn’t setting—what should I do?
If the middle of your pie is still wobbly after baking, give it a few more minutes in the oven. The custard should jiggle slightly but not be liquid. Remember, it will continue to set as it cools.

Can I make this pie a day in advance?
Definitely! The flavors meld beautifully overnight, and the custard firms up for easy slicing. Just keep it chilled until you’re ready to serve.

Final Thoughts

If you’re looking for a show-stopping dessert that’s as easy to make as it is dazzling on the table, Cranberry Orange Custard Pie is the answer. With its zesty, creamy filling and pop of bright cranberries, it’s the kind of treat that tastes like a celebration—any night of the week. Don’t hesitate to try it, play with flavors, and make this pie your own. Happy baking!

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