The Cranberry Orange Custard Pie Recipe is a wonderfully festive, tangy-sweet dessert that brightens up chilly evenings and holiday gatherings alike. It’s the kind of pie you’ll want to make when you crave a luscious custard with a burst of fresh cranberry zing and a citrusy orange twist. What makes this pie so special is how the custard balances that tartness with creamy richness, all nestled in a golden, flaky crust.

Cranberry Orange Custard Pie Recipe - Recipe Image — Cranberry Orange Custard Pie, festive cranberry orange pie, tangy custard dessert, holiday citrus pie, easy cranberry pie recipe

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In the Kitchen
Ingredients at a Glance
How to Make Cranberry Orange Custard Pie Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

This Cranberry Orange Custard Pie Recipe combines vibrant, fresh cranberries and zesty orange with a wonderfully smooth custard. I love how the cranberries burst gently during baking, mingling their bright, tart flavor into every bite.

Juicy and Tender Every Time: Using fresh cranberries ensures the perfect tart pop that gently softens but never turns mushy.
Golden, Satisfying Finish: Baking the custard in two stages guarantees a glossy, set top with a flaky pie crust that’s just right.
Simple Ingredients, Big Impact: Common pantry staples like eggs, cream, and orange zest magically come together to create an impressive flavor profile.
Weeknight to Weekend Ready: It’s elegant enough for guests but easy enough to whip up on a cozy night in.

Ingredients at a Glance

For this Cranberry Orange Custard Pie Recipe, using quality ingredients really lifts the flavor. Freshness is key for the cranberries and orange zest—both add that vibrant zing that defines this pie.

Cranberries: Fresh is best to get a lively tartness and beautiful texture — if frozen, thaw and pat dry to avoid extra moisture.
Orange Zest: Use organic if possible and zest just the orange part, avoiding the bitter white pith underneath.
Heavy Whipping Cream: Full-fat cream adds the luscious richness your custard needs for a silky finish.
Eggs: Large and fresh eggs bind the custard firmly — room temperature eggs mix more smoothly.
Sugar: Balances the tartness; you can tweak slightly if you prefer sweeter or tarter desserts.
Pie Shell: A classic, flaky unbaked pie crust is your best bet here for that golden base.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Cranberry Orange Custard Pie Recipe

Step 1 — Prep and Preheat for Perfect Start

Begin by preheating your oven to 400°. This initial high heat will help the crust set up nicely before the custard firms. Place the unbaked pie shell on a baking sheet – it makes transferring easier and catches any drips. Then, evenly scatter the fresh cranberries across the bottom; you’ll notice how their vibrant red sparks with the crust’s pale dough, giving a hint of the deliciousness to come.

Step 2 — Whisk the Custard and Layer It In

Next, grab a medium bowl and whisk together the eggs, sugar, heavy cream, flour, salt, orange zest, and vanilla extract until smooth and fragrant. The orange zest infuses a subtle citrus aroma that’s immediately comforting. Carefully pour this custard mixture evenly over the cranberries in your pie shell. It might look precarious at first, but the custard will settle and bake into a silky, luscious filling.

Step 3 — Bake in Two Stages for a Golden Finish

Bake the pie at 400° for 10 minutes – this helps the custard begin to set and the crust start browning. Then reduce the oven temperature to 350° and shield the crust edges with a pie crust shield or foil to prevent over-browning. Continue baking for 40 to 45 minutes, checking gently toward the end until the custard is just set. You’ll know it’s ready when the center no longer jiggles like liquid but still holds a slight wobble—like the most inviting pudding.

Step 4 — Patience Pays Off — Cooling and Serving

Let the pie cool fully at room temperature before slicing. This resting time allows the custard to firm up completely, making your slices clean and the textures perfectly melded. I’ve found that serving it a little chilled really enhances the flavor pop, though room temperature works beautifully too.

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Things to Remember

This Cranberry Orange Custard Pie Recipe is wonderfully forgiving but a few tidbits make all the difference in a perfectly set custard and a golden crust that’s not overdone.

Doneness Cue: Look for a custard that holds a slight jiggle in the center, similar to flan — overbaking can dry it out.
Temperature Trick: Start high at 400° to set crust edges quickly, then lower to 350° to gently finish the custard.
Make-Ahead Move: You can bake it the day before and refrigerate; flavors actually deepen overnight.
Common Pitfall: Avoid pouring custard on frozen cranberries, as excess moisture can water down the filling.

Ways to Serve It

Finishing Touches on Cranberry Orange Custard Pie Recipe

A light dusting of powdered sugar or a few ribbons of freshly zested orange peel on top add elegance without overpowering the delicate custard. If you want a little decadence, a dollop of fresh whipped cream or a spoonful of vanilla bean ice cream melts beautifully alongside each bite.

Plays Well With

This pie pairs wonderfully with warm spiced tea or a bright, citrusy cocktail. For texture contrast, serve with crunchy toasted almonds or a simple green salad with a vinaigrette to balance the richness.

Simple Plating Upgrades

Slice into neat wedges and place on chilled dessert plates. Add a drizzle of orange glaze or a few fresh cranberries for a festive touch. For parties, serving in smaller tart forms is as charming as it is easy to eat.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftovers in an airtight container or cover the pie tightly with plastic wrap. It will keep well in the fridge for up to 3–4 days without losing its texture or flavor. You’ll notice the custard firms quite nicely but still stays creamy — just bring it to room temp before serving if preferred.

Freezing Tips

The Cranberry Orange Custard Pie Recipe can be frozen, but keep in mind custards sometimes change texture slightly when thawed. Freeze fully cooled pie wrapped well in foil and plastic wrap. Thaw overnight in the fridge and enjoy within a week. It’s best reheated gently to restore creaminess.

Reheating Cranberry Orange Custard Pie Recipe Without Drying Out

To warm up slices, the oven at 300° for about 10 minutes wrapped loosely with foil protects from drying. If using a microwave, do short bursts at half power and cover with a damp paper towel to keep moisture in. An air fryer at low temperature is also a good method to revive that just-baked feel.

Frequently Asked Questions

Can I use frozen cranberries for this Cranberry Orange Custard Pie Recipe?

Yes, you can use frozen cranberries, but be sure to thaw and pat them dry thoroughly to prevent excess moisture that can alter the custard texture.

How can I tell when the custard in the pie is fully cooked?

The custard should be mostly set with a slight jiggle in the center, similar to a cheesecake or flan, ensuring it’s creamy and not overbaked.

Is it possible to make this pie ahead of time?

Absolutely! This pie benefits from chilling overnight, which allows the flavors to meld and the custard to firm up for clean slicing.

Can I substitute the orange zest with something else?

While orange zest provides a unique citrus brightness, lemon zest can work as a substitute, though it will give a sharper tang rather than sweet citrus notes.

Final Thoughts

Making this Cranberry Orange Custard Pie Recipe is one of my favorite ways to bring a burst of fresh, seasonal flavor to the table with minimal fuss. The harmony of creamy custard and tart cranberries nestled in a golden crust is simply irresistible. I encourage you to enjoy the process and share the results—you might just find it becoming a beloved tradition in your home, too!

Full Printable Recipe