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Cranberry Custard Pie

Cranberry Cream Cheese Custard Pie

A delicious and easy-to-make cranberry custard pie with a buttery crust. Perfect for Thanksgiving or any special occasion!
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.25 cups All-purpose flour
  • 0.5 teaspoon Salt
  • 0.5 cups (1 stick) Unsalted butter chilled and cubed
  • 0.25 cups Ice water
Filling Ingredients
  • 1 14 ounce can Whole berry cranberry sauce
  • 1 12 ounce package Cream cheese softened
  • 1 cup Granulated sugar
  • 0.25 cup All-purpose flour
  • 0.25 teaspoon Salt
  • 3 Large eggs
  • 1 teaspoon Vanilla extract

Equipment

  • 9-inch pie plate
  • Pastry blender or fork
  • Mixing Bowls
  • Rolling pin
  • Measuring Cups and Spoons
  • Whisk

Method
 

Instructions
  1. Make the crust: Whisk together flour and salt. Cut in cold butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for 30 minutes.
  2. Roll out dough and transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork.
  3. Line crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes.
  4. Remove weights and parchment paper; bake for 5-7 minutes more, until lightly golden. Cool completely.
  5. Make the filling: Beat cream cheese and sugar until smooth. Beat in flour and salt. Add eggs one at a time, then vanilla.
  6. Stir in cranberry sauce until well combined. Pour filling into cooled crust.
  7. Bake at 350°F (175°C) for 45-50 minutes, or until custard is set and edges are golden. Cool completely on a wire rack.
  8. Refrigerate for at least 2 hours before serving.

Notes

For a richer flavor, use homemade cranberry sauce. You can also add a sprinkle of cinnamon or nutmeg to the filling.