This cranberry custard pie is a sweet treat with a rich, creamy filling and a tasty cream cheese crust. It’s perfect for fall gatherings or special occasions!
The tart cranberries balance out the sweetness, making every bite a joy. I love serving this pie warm with a dollop of whipped cream on top—it’s simply irresistible! 🍰
Key Ingredients & Substitutions
Cream Cheese: This is the star of the crust, providing a rich flavor and tenderness. If you need a dairy-free option, try using vegan cream cheese.
Unsalted Butter: It helps create a flaky crust. For a non-dairy option, you can use coconut oil or margarine. Just keep the ratio the same!
Cranberries: Fresh or frozen cranberries work well in this recipe. If cranberries are hard to find, blueberries or raspberries can make a delightful substitute.
Milk: I prefer whole milk for creaminess, but you can use almond milk or another plant-based milk for a lighter version. Just ensure it’s unflavored.
How Do I Make Sure My Custard Sets Properly?
Getting the custard just right is crucial for this pie! The key here is to cook your custard filling slowly. Here’s how:
- When whisking the eggs and sugar, make sure it’s well-blended to avoid lumps.
- Tempering the eggs is essential. While pouring the hot milk, whisk continuously to prevent scrambling the eggs.
- Cook over medium-low heat and stir consistently until it thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes.
With these tips, you’ll have a smooth, creamy custard that pairs perfectly with the tart cranberries and buttery crust!
Cranberry Custard Pie With Cream Cheese Crust
Ingredients You’ll Need:
For the Cream Cheese Crust:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 teaspoon salt
For the Custard Filling:
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups (360 ml) milk (whole or 2%)
- 1 teaspoon vanilla extract
For the Cranberry Topping:
- 2 cups fresh or frozen cranberries
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
How Much Time Will You Need?
This scrumptious pie will take about 1 hour of active preparation time, plus an additional 30 minutes for baking and chilling. Plan to set aside about 2 hours total to ensure everything is done perfectly and allow the custard to fully set before serving!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Crust:
In a large mixing bowl, beat together the softened cream cheese, butter, and sugar until the mixture is smooth and creamy. Gradually add the flour and salt while mixing until everything comes together. Shape the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and let it chill in the fridge for at least 30 minutes.
2. Prebake the Crust:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface so it fits a 9-inch (23 cm) tart or pie pan nicely. Press the dough evenly into the pan and trim any excess. Prick the bottom with a fork to prevent bubbling during baking. Bake the crust for about 12-15 minutes, or until it is lightly golden. Once done, take it out and set it aside to cool.
3. Make the Custard Filling:
In a medium bowl, whisk together the eggs, sugar, flour, and salt until smooth. Warm the milk in a saucepan over medium heat until it just starts to simmer. Gradually pour the warm milk into the egg mixture, whisking continuously to temper the eggs. Return this mixture to the saucepan and cook on medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (this should take about 5-7 minutes). Remove it from the heat and stir in the vanilla extract.
4. Assemble the Pie:
Pour the warm custard filling into the prebaked cream cheese crust, making sure it is evenly spread out.
5. Prepare the Cranberry Topping:
In a medium saucepan, combine the cranberries, sugar, and lemon juice. Cook this mixture over medium heat until the cranberries begin to pop and release their juices, which should take about 5-7 minutes. If you would like a thicker topping, you can dissolve cornstarch in a little water and stir it into the cranberry mixture, cooking for an additional 1-2 minutes until thickened. Once done, remove from heat and allow to cool slightly.
6. Top the Custard With Cranberries:
Spoon the cranberry topping evenly over the custard layer in the pie.
7. Bake the Whole Pie:
Return the pie to the preheated oven and bake for about 25-30 minutes, until the topping is set and the crust has a nice, deep golden brown color.
8. Cool and Serve:
Let the pie cool completely on a wire rack before slicing. It’s best to refrigerate for at least 2 hours or overnight to allow the custard to fully set. Enjoy this delightful pie chilled or at room temperature, optionally garnished with a dollop of whipped cream!
Enjoy your luscious Cranberry Custard Pie with its rich and tangy cream cheese crust! 🍰
Can I Use Other Types of Berries in This Pie?
Absolutely! While cranberries provide a unique tartness, you can substitute them with blueberries, raspberries, or a mix of your favorites. Just keep in mind that sweeter berries might need less sugar in the topping.
How Can I Make This Pie Gluten-Free?
You can easily make this pie gluten-free by using a gluten-free all-purpose flour blend in both the crust and filling. Just ensure that the blend you choose contains xanthan gum for the best results!
Can I Prepare the Pie Ahead of Time?
Yes! You can make the entire pie a day in advance. After baking, allow it to cool completely, then cover it and refrigerate. It tastes even better the next day as the flavors meld together!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy the pie again, serve it chilled or gently reheat individual slices in the microwave for a few seconds.