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Cranberry Custard Pie

Cranberry Custard Pie

A delicious and easy-to-make cranberry custard pie with a buttery, flaky crust. Perfect for Thanksgiving or any special occasion!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.25 cups All-purpose flour
  • 0.5 teaspoon Salt
  • 0.5 cups Unsalted butter, chilled (1 stick)
  • 0.25 cups Ice water
Filling Ingredients
  • 1 14 ounce can Whole berry cranberry sauce
  • 1 12 ounce package Cream cheese, softened
  • 1 cup Granulated sugar
  • 0.25 cup All-purpose flour
  • 0.25 teaspoon Salt
  • 3 Large eggs
  • 1 teaspoon Vanilla extract

Equipment

  • 9-inch pie plate
  • Pastry blender or your fingers
  • Mixing bowls
  • Whisk
  • Rolling pin
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Make the crust: Whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Roll out dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork.
  3. Line crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes.
  4. Remove weights and parchment paper. Bake for another 5-7 minutes, or until lightly golden. Set aside to cool completely.
  5. Make the filling: Beat together cream cheese and sugar until smooth. Beat in flour and salt. Add eggs one at a time, beating well.
  6. Stir in vanilla extract and cranberry sauce. Pour filling into cooled crust.
  7. Bake at 350°F (175°C) for 45-50 minutes, or until custard is set and edges are lightly golden.
  8. Let cool completely on a wire rack before serving. Refrigerate for at least 2 hours for best results.

Notes

For a richer flavor, use whole milk cream cheese. You can also add a sprinkle of cinnamon or nutmeg to the filling for extra warmth. Leftovers can be stored in the refrigerator for up to 3 days.