Cranberry Custard Pie with Ginger Sweet Crust

Welcome to a truly special dessert that will become a beloved addition to your recipe collection. This cranberry custard pie perfectly balances tart and sweet flavors, all nestled in a uniquely spiced ginger-sweet crust. It’s a showstopper perfect for holiday gatherings or any occasion where you want to impress with a homemade touch. Our detailed guidance ensures you’ll achieve a bakery-quality result with confidence.

Why You’ll Love This Cranberry Custard Pie

This delightful cranberry custard pie offers more than just a sweet treat; it provides a joyful baking experience and impressive results.

• Vibrant Flavor: Beyond their delicious taste, cranberries offer various health benefits that make this pie even more appealing. You’ll adore the bold, tangy burst of cranberries perfectly complemented by a subtle warmth from the ginger in the crust. It’s a sophisticated flavor profile that truly stands out.
• Silky Texture: Experience an exceptionally smooth and creamy custard filling that melts in your mouth with every bite. The texture is pure dessert bliss.
• Stunning Presentation: With its deep, rich red hue and beautifully crimped crust, this pie is visually appealing. It makes a gorgeous centerpiece on any dessert table.
• Holiday Favorite: This unique and impressive dessert is sure to become a cherished tradition. Your guests will rave about this distinctive cranberry custard pie.
• Master Custard Baking: Follow our foolproof techniques to confidently bake a perfect custard every time. You’ll gain valuable skills for future dessert creations.

Ingredients

Gather these simple ingredients to create your beautiful cranberry custard pie. Each component plays a crucial role in developing the unique flavor and texture.

For the Ginger Pastry Crust:

• 1 ½ cups (180 grams) all-purpose flour
• ¼ cup (30 grams) powdered sugar
• ¼ cup (50 grams) crystallized ginger, finely chopped
• 1 tablespoon ground ginger
• ¼ teaspoon salt
• ½ cup (113 grams) cold unsalted butter, cut into ¼-inch pieces
• ⅓ cup milk or water

For the Cranberry Custard Filling:

• 3 ½ cups (16 ounces) whole cranberries (fresh or frozen)
• 1 cup (227 grams) pure cranberry juice (not a juice blend)
• ¼ cup (50 grams) granulated sugar
• Pinch kosher salt
• 1 (14-ounce) can sweetened condensed milk
• 3 large eggs

Notes & Substitutions

• Cranberry Juice: Use pure unsweetened cranberry juice only. Juice blends often contain added sugars and other fruit juices that will alter the pie’s flavor and acidity balance.
• Sweetened Condensed Milk: This ingredient is absolutely essential for the creamy texture and sweetness of the custard. Do not substitute it with regular milk or cream, as the acidity of the cranberries will cause it to curdle.
• Crystallized Ginger: This is optional but highly recommended. It adds a delightful chewiness and an extra punch of spicy-sweetness to the crust, making this cranberry custard pie truly unique.
• Flavor Boosts: Feel free to add 1 teaspoon of orange zest to the cranberry puree for a brighter flavor. A pinch of ground cinnamon or nutmeg can also enhance the warming spices in the filling.
• Premade Crust: A high-quality store-bought pie crust works well in a pinch. Just ensure it is thoroughly blind-baked according to the instructions to prevent a soggy bottom.

Equipment

Having the right tools makes baking this cranberry custard pie a smooth and enjoyable process.

• Food processor
• 9-inch pie plate
• Rolling pin
• Medium saucepan
• Immersion or stand blender
• Fine-mesh strainer
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Pie weights (or dried beans/rice)
• Parchment paper

How To Make Cranberry Custard Pie

Let’s create your delicious cranberry custard pie step by step! Take your time and enjoy the process.

Making the Ginger Sweet Pie Crust

1. Add the all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt to the bowl of a food processor. Process for 1 minute until the crystallized ginger is finely broken down.
2. Add the cold butter pieces to the food processor. Pulse 5 times until the butter is cut into pea-sized crumbs.
3. With the motor running, gradually pour in the milk or water through the feed tube. Continue processing until the dough forms a cohesive ball around the blade.
4. Scrape the dough from the bowl onto a piece of plastic wrap. Form it into a flat disk, wrap tightly, and use a rolling pin to slightly roll it out, ensuring a tight seal. Refrigerate for at least 2 hours, or preferably overnight, to allow the butter to firm up and the gluten to relax.
5. On a lightly floured surface, roll out the chilled pie dough to an 11-inch circle. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and sides. Crimp the edges as desired for a beautiful finish.
6. Place the pie shell in the freezer for 10-20 minutes to firm up while your oven preheats. This helps prevent shrinkage during baking.
7. Preheat your oven to 375°F (190°C). Position one oven rack in the second to lowest spot and another in the middle.
8. Line the frozen pie dough with a round piece of parchment paper, then fill it with pie weights (or dried beans/rice), ensuring the weights reach the edges.
9. Bake on the lower rack for 20 minutes. Remove from the oven, carefully lift out the parchment paper and pie weights. Return the crust to the oven and bake for an additional 5-10 minutes, or until it’s golden brown and fully baked through.
10. Lower the oven temperature to 350°F (175°C) for the custard.

Preparing the Cranberry Puree

1. In a medium pot, combine the whole cranberries (fresh or frozen), pure cranberry juice, granulated sugar, and a pinch of kosher salt.
2. Cook the mixture over medium heat for about 10 minutes, stirring occasionally, until the cranberries burst open and soften.
3. Remove the pot from the heat. Using an immersion blender (or carefully transferring to a regular blender), puree the cranberries until completely smooth.
4. Immediately pour the hot puree through a fine-mesh strainer into a clean bowl. Use a spatula to press the puree through, leaving behind any cranberry seeds or skin.
5. Measure out exactly 2 cups of the smooth cranberry puree. If you have less than 2 cups due to evaporation, add a little extra pure cranberry juice until you reach the precise measurement.

Crafting the Custard Filling

1. In a separate medium bowl, whisk together the sweetened condensed milk and large eggs until just combined. Be careful not to over-whisk and incorporate too much air.
2. Understanding the technique of tempering eggs is crucial for achieving smooth custards and preventing curdling.
3. Now, you’ll temper the eggs: Slowly pour a small amount of the warm cranberry puree (about ¼ cup) into the egg mixture while gently and continuously whisking. This gradually raises the temperature of the eggs without scrambling them.
4. Continue to slowly add the remaining warm cranberry puree in a steady stream, whisking constantly until all ingredients are smoothly combined. This careful process ensures a silky, lump-free cranberry custard pie filling.

Baking the Pie

1. Carefully pour the prepared cranberry custard filling into the pre-baked and cooled pie crust.
2. Place the pie onto the middle rack of your preheated 350°F (175°C) oven.
3. Bake for 30-35 minutes. The custard is done when the edges appear set and slightly dry (about 2-2.5 inches from the crust), but the very center still has a slight, delicate wobble when gently shaken.
4. Remove the custard cranberry pie from the oven and transfer it to a wire rack to cool completely at room temperature. This can take several hours.
5. Once cooled to room temperature, move the pie to the refrigerator to finish setting up for at least 4 hours, or preferably overnight. Chilling is essential for the custard to firm up properly and achieve its ideal texture.

Pro Tips & Troubleshooting

Achieving the perfect cranberry custard pie is easy with these helpful tips and solutions.

• Perfect Crust: Ensure your crust is fully blind-baked until golden brown. This creates a barrier against moisture and prevents a soggy bottom, which is crucial for a great pie.
• Smooth Custard: Whisk the filling gently and thoroughly to combine ingredients. Avoid vigorous whisking that incorporates excessive air bubbles, which can lead to a less smooth texture.
• Accurate Puree: Measuring exactly 2 cups of cranberry puree is critical for the correct custard consistency. Too little, and it might be too firm; too much, and it could be too loose.
• Don’t Overbake: Keep a close eye on your pie. The custard should still be slightly wobbly in the center when removed from the oven. Overbaking can result in a rubbery texture, splitting, or an eggy flavor.
• Chill Completely: Ample refrigeration time is non-negotiable for this cranberry custard pie. It allows the custard to fully set and develop its firm, yet creamy texture.
• Crust Issues: If your dough feels tough, you might have over-processed it or the butter wasn’t cold enough. Always use very cold butter and avoid overworking the dough. Roll it evenly for consistent thickness.
• Crumb Crust Option: If you prefer a crumb crust (like graham cracker or shortbread), pack it tightly into the pie plate and pre-bake it briefly as directed by its recipe for stability before adding the filling.

Serving, Storage & Variations

Elevate your cranberry custard pie recipe with these serving suggestions and creative twists.

• Serving: This cranberry custard pie is best served chilled. A generous dollop of sweetened whipped cream is the perfect accompaniment, adding a lovely contrast to the tartness of the cranberries. A sprinkle of orange zest or a few candied ginger pieces on top of the cream also adds an elegant touch.
• Storage: Store any leftover pie covered loosely with plastic wrap or aluminum foil in the refrigerator. It will maintain its delicious flavor and texture for up to 1-2 days. For best quality, consume it within this timeframe.
• Variations:
  • Citrus Zest: For a brighter, zesty flavor, add 1-2 teaspoons of finely grated orange or lemon zest to the cranberry puree along with the other ingredients before blending.
  • Spices: Enhance the warming spices by adding a pinch (¼ teaspoon) of ground cinnamon, nutmeg, or allspice to the custard filling mixture.
  • Garnish: Top your finished pie with fresh cranberries, sugared cranberries, or extra candied ginger pieces for a beautiful and festive presentation.
  • Crust Alternatives: While the ginger sweet crust is a highlight, you can also experiment with an all-butter pie crust for a classic flavor, or a delicate shortbread crust for a rich, crumbly base.

Cranberry Custard Pie Nutrition

Refer to the recipe card below for detailed nutritional information per serving of this delightful cranberry custard pie.

Note: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.

FAQ

You have questions, we have answers to help you bake the best cranberry custard pie.

Cranberry Custard Pie Final Thoughts

Indulge in the pure delight of this cranberry custard pie, a truly perfect blend of vibrant tartness and comforting sweetness. The unique ginger-sweet crust adds an unexpected, sophisticated twist that will leave a lasting impression on your taste buds. You will love impressing your family and friends with this beautiful, homemade dessert that radiates warmth and flavor. We encourage you to try this recipe and share your stunning creations with us on social media!

Cranberry Custard Pie with Ginger Sweet Crust

A delightful Cranberry Custard Pie featuring a unique ginger sweet crust, perfect for holiday gatherings or a special dessert. This recipe combines tart cranberries with a creamy custard, all nestled in a fragrant, spiced pastry.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 7 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 500 kcal

Equipment

• Food Processor
• plastic wrap
• Rolling Pin
• 9″ pie plate
• Parchment Paper
• Pie weights
• medium pot
• immersion blender
• Fine Mesh Strainer
• spatula
• Medium bowl
• Whisk
• Oven
• Cooling Rack

Ingredients

  

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Ginger Sweet Crust

• 1 ½ cup All-purpose flour (180 grams)
• ¼ cup Powdered sugar (30 grams)
• ¼ cup Crystallized ginger (50 grams)
• 1 tablespoon Ground ginger
• 1/4 teaspoon Salt
• 1/2 cup Cold butter (113 grams), cut into ¼” pieces
• ⅓ cup Milk or water

Cranberry Filling

• 3 ½ cups Whole cranberries (16 ounces) fresh or frozen
• 1 cup Pure cranberry juice (227g) not a juice blend
• ¼ cup Granulated sugar (50 grams)
• Pinch Kosher salt
• 1 can Sweetened condensed milk (14 ounce)
• 3 Large eggs

Instructions

 

Prepare the Ginger Sweet Crust

• Combine flour, powdered sugar, crystallized ginger, ground ginger, and salt in a food processor, then process until the ginger is finely broken down.
• Add cold butter and pulse, then with the motor running, gradually pour in milk or water until the dough forms a cohesive ball.
• Scrape the dough onto plastic wrap, form it into a disk, roll it out slightly, and refrigerate for at least 2 hours or preferably overnight.
• Roll the chilled dough into an 11″ circle, line a 9” pie plate, crimp the edges, and freeze for 10-20 minutes while the oven preheats.
• Preheat the oven to 375ºF with one rack in the second to lowest spot and another in the middle.
• Line the pie dough with parchment paper and pie weights, then bake on the lower rack for 20 minutes; remove weights and parchment, then bake for an additional 5-10 minutes until fully baked.
• Lower the oven temperature to 350ºF after blind baking.

Prepare the Cranberry Puree

• Combine cranberries, cranberry juice, granulated sugar, and salt in a medium pot, and cook over medium heat for 10 minutes until the cranberries burst.
• Remove from heat, puree the cranberries with an immersion or regular blender, and immediately pour through a fine-mesh strainer, pushing out all the puree to yield about 2 cups.

Assemble and Bake the Pie

• In a separate medium bowl, whisk together the sweetened condensed milk and eggs.
• Slowly pour the cranberry puree into the condensed milk and egg mixture, whisking gently until well combined.
• Pour the cranberry filling into the blind-baked pie crust and place it onto the oven’s middle rack.
• Bake for 30-35 minutes or until the custard edges appear dry and matte, and it is mostly set with a slight wobble in the middle.
• Remove the pie from the oven, cool it on a rack to room temperature, then refrigerate for at least 4 hours to finish setting before serving.

Notes

Ensure to use pure cranberry juice, not a blended juice, for the best flavor and consistency. Chilling the pie dough thoroughly is crucial for a flaky crust. The final refrigeration step is essential for the custard to set properly for slicing.

Nutrition

Calories: 500kcalCarbohydrates: 70gProtein: 10gFat: 25gSodium: 200mgFiber: 4gSugar: 50g

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