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Cranberry Orange Custard Pie

Cranberry orange custard pie layers glossy, tart cranberries beneath a smooth vanilla custard in a flaky blind-baked crust. Bake until the edges are set and the center still has a slight wobble, then chill for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 14 minutes
Cooling and chilling 4 hours 25 minutes
Total Time 5 hours 54 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the cranberry layer
  • 1.5 cup cranberries fresh or frozen
  • 0.25 cup granulated sugar for the cranberry layer
  • 2 tbsp orange juice
  • 1 tsp orange zest finely grated
  • 2 tsp cornstarch
  • 1 tbsp water cold
For the custard
  • 3 eggs large
  • 0.5 cup granulated sugar for the custard
  • 0.25 tsp salt
  • 1.5 cup half-and-half
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate
  • 1 baking sheet

Method
 

Blind-bake the crust
  1. Heat the oven to 400°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edge.
  3. Line the crust with parchment paper and fill with pie weights.
  4. Bake for 15 minutes.
  5. Remove the pie weights and parchment paper.
  6. Bake for 5 to 7 minutes, until the surface looks dry and pale golden.
  7. Cool for 10 minutes.
  8. Reduce the oven temperature to 350°F.
Cook the cranberry layer
  1. Combine the cranberries, 1/4 cup sugar, orange juice, and orange zest in a small saucepan over medium heat.
  2. Cook for 6 to 8 minutes, stirring occasionally, until several berries pop.
  3. Stir the cornstarch and cold water together.
  4. Add the cornstarch mixture to the cranberries and cook for 1 minute, stirring, until glossy and thickened.
  5. Cool for 15 minutes.
  6. Spread the cranberry mixture in the crust.
Mix and bake the custard
  1. Whisk the eggs, 1/2 cup sugar, and salt in a bowl until combined.
  2. Whisk in the half-and-half and vanilla.
  3. Pour the custard over the cranberry layer.
  4. Set the pie on a baking sheet.
  5. Bake at 350°F for 40 to 50 minutes, until the edges are set, the center still has a slight wobble, and the center reaches 160°F.
  6. Cool the pie on a rack for 2 hours.
  7. Refrigerate for at least 2 hours before slicing.

Notes

For neat slices, make sure the pie is fully chilled before cutting. Refrigerate covered for up to 3 days; freezing is not recommended for custard pies. For a dairy-free variation, use a dairy-free half-and-half alternative.