Go Back
–+ servings
A slice of cranberry custard pie with a layer of whipped cream on top, showing the vibrant pink filling and cranberry layer.

Cranberry Custard Pie

4.50 from 2 votes
This cranberry custard pie combines a creamy filling with a delicate, ginger-spiced crust for a perfect balance of sweet and tart.
Print Recipe Pin Recipe
Cook Time 1 minute
Chill Time 4 minutes
Total Time 5 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For Ginger Pastry Crust:
  • 1 ⅔ cups all-purpose flour For the crust base
  • ¼ cup powdered sugar Adds sweetness
  • ¼ cup crystallized ginger Finely chopped for texture and flavor
  • 1 tablespoon ground ginger Spices up the dough
  • ¼ teaspoon salt Balances sweetness
  • ½ cup cold butter 113 grams cold and cubed
  • ⅓ cup milk or water adds moisture to the dough
For Cranberry Custard Filling:
  • 3 ½ cups whole cranberries Fresh or frozen tart and juicy
  • 1 cup pure cranberry juice 227 grams no juice blend for pure flavor
  • ¼ cup granulated sugar To balance the tartness of the cranberries
  • Pinch kosher salt Enhances flavor
  • 1 can sweetened condensed milk 14 oz creamy and sweet base
  • 3 large eggs For custard structure

Equipment

  • 1 Food processor For making the dough and breaking up crystallized ginger into small pieces.
  • 1 Rolling pin For rolling out the dough into a perfect circle.
  • 1 9-inch pie plate Standard size for this recipe.
  • 1 Parchment Paper and Pie Weights Essential for blind baking the crust to prevent it from puffing up or shrinking.
  • 1 Medium Pot For cooking the cranberries.
  • 1 Immersion Blender or Regular Blender To puree the cranberries into a smooth consistency.
  • 1 Fine-mesh strainer Used to remove cranberry seeds from the puree.

Method
 

  1. Add flour, powdered sugar, crystallized ginger, ground ginger, and salt to the food processor. Pulse until the ginger is finely chopped.
  2. Add cold butter and pulse 5 times. While the motor is running, slowly add milk and let the dough form a ball.
  3. Transfer the dough onto plastic wrap, form a disk, and refrigerate for at least 2 hours, ideally overnight.
  4. Roll out dough into an 11" circle and fit into a 9" pie plate, crimping edges as desired. Freeze for 10–20 minutes while oven preheats.
  5. Preheat the oven to 375°F with racks in the second-to-lowest and middle positions. Line dough with parchment and add pie weights (like rice or beans). Bake for 20 minutes, then remove weights and bake for an additional 5-10 minutes.
  6. Combine cranberries, cranberry juice, sugar, and salt in a medium pot over medium heat. Cook for 10 minutes or until cranberries burst.
  7. Use an immersion blender to puree the cranberries, then strain through a fine-mesh sieve to remove seeds. Return the puree to the bowl.
  8. Whisk eggs and sweetened condensed milk in a separate bowl. Slowly add cranberry puree while whisking gently.
  9. Pour the cranberry custard into the pre-baked pie crust. Bake at 350°F for 30–35 minutes, until the custard is set but still slightly wobbly in the center.
  10. Remove from the oven and cool at room temperature. Refrigerate for at least 4 hours before serving.
  11. Serve chilled with whipped cream if desired.

Nutrition

Serving: 120gCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 80mgPotassium: 120mgFiber: 3gSugar: 24gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 8mg

Notes

This cranberry custard pie is the perfect balance of tart and sweet, with a ginger-spiced crust that adds a special kick. It’s a great treat for holiday dinners or a cozy dessert at any time!

Tried this recipe?

Let us know how it was!