Cranberry Custard Pie Recipe 

 Originally Written: March 12, 2014

By  Hanna Trafford

Last Updated on March 12, 2014 by Hanna Trafford

cranberry-custard_pieGreat pie for any occasion! You can choose to make it for your Easter or Thanksgiving dinner dessert – it may take as little time to prepare but it is definitely worth it – the creamy-tart pie will be a hit!

Cranberry Custard Pie:


Flaky Pastry Recipe


  • 1/2 cup of flour
  • 1/2 cup of sugar
  • 1/2 teaspoon of salt
  • 1-3/4 cups of whole milk
  • 5 large egg yokes, beaten
  • 2 tablespoons of unsalted butter, melted
  • 1 teaspoon of pure vanilla extract


  • 3 cups of fresh or frozen cranberries
  • 1/2 cup of sugar
  • 1 tablespoon of grated orange zest, plus 2 tablespoons of orange juice


  1. Prepare the pie crust as per recipe (click on the link above)
  2. Roll out the dough on a floured surface into a 12-inch circle.
  3. Transfer to 9-inch pie plate.
  4. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim.
  5. Crimp the edge.
  6. Chilll ofr at least 30 minutes.
  7. Heat oven to 350F.
  8. Prick the bottom of the dough with fork.
  9. Line the dough with a piece of foil, leaving overhang all around.
  10. Fill with dry beans or pie weights and bake until dry,  45-50 minutes.
  11. Remove the beans or weights and foil.

Make the Custard:

  1. Reduce oven to 325F.
  2. Whisk together the flour, sugar and salt in a large bowl.
  3. In a separate bowl, whisk together the milk, egg yokes, butter and vanilla.
  4. Add the wet ingredients to the dry ingredients and whisk until well combined.
  5. Pour the mixture into the parbaked pie crust and bake until the centre is set but still slightly wobbly – 40-50 minutes.
  6. Let cool; chill in refrigerator until firm – 4-5 hours.

Make the Topping:

  1. Combine the cranberries, sugar, orange zest and juice in a medium pot and cook over medium-high heat, stirring often, until liquid thickens and some of the cranberries burst -about 5-8 minutes.
  2. Transfer to a shallow bowl and chill until cold, 30 minutes to 1 hour.
  3. Spread the cranberry mixture on the pie and serve immediately.
  4. Or refrigerate the pie and topping separately for up to 2 days.


Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!









Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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