Cranberry Custard Pie

As beautiful as it is delicious, this Cranberry Custard Pie has a creamy, smooth filling tucked in a delicate, ginger-laced pastry crust.

PREP TIME: 25 mins

– fresh or frozen whole cranberries – pure cranberry juice – sweetened condensed milk – eggs – all-purpose flour – sugar – ginger – salt – unsalted butter – milk

COOK TIME: 60 mins

KEY INGREDIENTS

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Prepare the ginger pastry crust, then roll out and blind bake.

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MAKE PIE CRUST

Add the cranberries, cranberry juice, granulated sugar, and salt to a medium pot. Cook over medium heat for 10 minutes, or until the cranberries have burst.

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MAKE CRANBERRY PUREE

Using an immersion blender, puree the cranberries. Pour through a fine mesh strainer into a bowl, using a spatula to push all the puree out.

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MAKE CRANBERRY PUREE

Add sweetened condensed milk, eggs and in a medium bowl and whisk together. Slowly whisk in the cranberry puree.

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ASSEMBLE FILLING

Pour the cranberry filling into the baked pie crust.

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ASSEMBLE PIE

Bake it for 30-35 minutes or until the custard has a dry appearance on the edges and set nearly throughout, but still slightly wobbly in the middle.

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BAKE

Once the pie has chilled, decorate as desired with whipped cream.

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DECORATE

Slice and enjoy!

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SERVE

Find the full recipe linked below!

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