Cranberry Orange Custard Pie Recipe – Easy Holiday Dessert

Let me just say, the aroma of fresh oranges mingling with tart cranberries and creamy custard bubbling away in my oven is pure wintertime magic. The scent alone makes my kitchen feel like a cozy holiday retreat—one where laughter echoes, mittens dry by the heater, and the promise of dessert draws everyone near. Picture a golden pie crust holding smooth, silky custard, studded with bursts of jewel-like cranberries and kissed with the zest of sweet oranges. It’s not just a pie—it’s the kind of dessert that brings a hush to the room, followed by delighted sighs and forks scraping plates for just one more bite.

The first time I baked this cranberry orange custard pie, it was one of those chilly afternoons when the sun sets far too early and you just want something to warm your soul. I was instantly hooked. My grandma always made a classic custard pie after Sunday roast, but I decided to add my own twist—cranberries for a pop of tartness and orange zest for a citrusy lift. That first slice was a revelation—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, I wish I’d stumbled on this combo years ago.

My family couldn’t stop sneaking forkfuls off the cooling rack (and I can’t really blame them). Even my notoriously picky uncle went back for seconds—now that’s saying something! Every holiday since, this cranberry orange custard pie has been a staple at our table. It’s dangerously easy to make, yet feels like a celebration. Whether you’re looking for a sweet treat for your kids, a showstopper for your next potluck, or a dessert to brighten up your Pinterest cookie board, this pie fits the bill. I’ve tested it more times than I care to admit (in the name of research, of course), and it’s become my go-to for family gatherings, gifting, and cozy nights in. It’s pure, nostalgic comfort—like a warm hug with a citrus twist. You’re going to want to bookmark this one!

Why You’ll Love This Cranberry Orange Custard Pie

If you’re searching for a holiday dessert that’s both easy and impressive, this cranberry orange custard pie checks every box. Years of testing and tweaking have earned it a permanent spot in my recipe binder (not to mention a regular rotation at our family holidays). Here’s why it stands out:

• Quick & Easy: Comes together in under an hour, including prep and baking—perfect for busy holiday schedules or last-minute dessert emergencies!
• Simple Ingredients: No wild goose chase at the grocery store. Odds are, you’ve got everything you need right in your kitchen.
• Perfect for Holiday Gatherings: The festive cranberry-orange combo makes this pie an instant hit for Thanksgiving, Christmas, or New Year’s brunch.
• Crowd-Pleaser: Kids love the creamy custard, adults rave about the tart cranberries and citrus aroma—there are rarely leftovers (which, let’s be honest, can be both a blessing and a curse).
• Unbelievably Delicious: The texture is silky and smooth, with bursts of tangy cranberry and a sweet, fragrant orange finish. It’s comfort food at its finest.

What makes my cranberry orange custard pie different? I go heavy on the orange zest for brightness, use a touch of vanilla for depth, and sprinkle in fresh cranberries—which bake up soft but still pop with tartness. I’ve tried swapping in low-carb flour for the crust and even tested dairy-free custard (more on that later), and each version has its own charm. This isn’t just another holiday pie—it’s my best version, honed through trial, error, and a whole lot of taste testing.

Most of all, this recipe delivers that close-your-eyes-and-savor moment. It’s the kind of pie that can turn a simple dinner into a celebration, or rescue a holiday meal when you’re short on time. Whether you want to impress guests or just treat yourself to a slice of comfort, this pie brings the joy—no stress required.

What Ingredients You Will Need for Cranberry Orange Custard Pie

This pie is all about simple, wholesome ingredients that come together for big flavor. You don’t need anything fancy or hard to find—just pantry staples and a couple seasonal stars. Here’s what you’ll need:

For the Pie Crust

• 1 9-inch pie crust, homemade or store-bought (unbaked; use gluten-free if preferred)

For the Custard Filling

• 3 large eggs (room temperature; helps the custard set evenly)
• 1 cup (240ml) whole milk (can use half-and-half for extra richness)
• 1/2 cup (120ml) heavy cream (adds that creamy texture)
• 1 cup (200g) granulated sugar (or coconut sugar for a subtle caramel flavor)
• 1 tsp vanilla extract (I like Nielsen-Massey for best flavor)
• 1/4 tsp salt (balances the sweetness)

For the Cranberry Orange Layer

• 1 cup (100g) fresh or frozen cranberries (I use Ocean Spray; dried work in a pinch, but fresh give that juicy pop)
• Zest from 1 large orange (about 1 tbsp; organic oranges are best for zest)
• 1/4 cup (60ml) fresh orange juice (adds brightness and moisture)

Optional Toppings

• Powdered sugar, for dusting (adds a pretty finish)
• Whipped cream, for serving (who can say no?)
• Extra orange zest or sugared cranberries, for garnish

If you’re missing an ingredient, don’t sweat it! Substitutions are easy:

• Dairy-free: Swap in full-fat coconut milk and coconut cream for the milk and heavy cream.
• Gluten-free: Use your favorite gluten-free pie crust.
• No cranberries? Try chopped fresh cherries or blueberries for a summer twist.
• Lower sugar: Use half stevia or monk fruit sweetener; just keep an eye on the custard setting time.

Honestly, I’ve made this cranberry orange custard pie with all sorts of tweaks—sometimes with lemon zest for a sharper flavor, or with extra vanilla for a more classic touch. Just use what feels right (and what you’ve got in the pantry), and this pie will still shine.

Equipment Needed

You don’t need a fancy kitchen setup to whip up this cranberry orange custard pie. Here’s what you’ll want:

• 9-inch pie dish (ceramic, glass, or metal; I love Emile Henry for even baking)
• Mixing bowls—one large, one medium
• Whisk or electric mixer (hand whisk works fine, but a mixer makes things quicker)
• Microplane or fine grater (for zesting the orange—just be careful with your knuckles!)
• Measuring cups and spoons (accuracy matters for custard)
• Rubber spatula (for scraping every last bit of custard)
• Pie weights or dried beans (if blind baking crust; optional)

If you don’t have a pie dish, a deep cake pan works in a pinch—just keep an eye on the edges as it bakes. For zesting, I’ve used the fine side of a box grater (not perfect, but it works). My old glass pie plate has seen dozens of holidays, and it’s still going strong. Maintenance tip: handwash your pie dish to keep it from cracking, and store your microplane in a drawer sleeve to keep it sharp. Budget-friendly dishes from Target or IKEA do the job just fine!

Preparation Method

1. Prep the Pie Crust: If using a homemade crust, roll it out and fit into your 9-inch pie dish. Trim the edges and crimp as desired. If using store-bought, just place it in the dish. For extra crispiness, blind bake at 375°F (190°C) for 10 minutes with pie weights. Let cool.
2. Prepare the Cranberries & Orange: In a bowl, toss 1 cup cranberries with 1 tablespoon orange zest and 1/4 cup orange juice. Set aside so the berries soak up the citrus flavor. If using frozen cranberries, don’t thaw—just toss them in.
3. Make the Custard: In a large bowl, whisk together 3 eggs, 1 cup milk, 1/2 cup heavy cream, and 1 cup sugar until smooth and pale (about 2 minutes). Add 1 teaspoon vanilla extract and 1/4 teaspoon salt. Whisk again to combine. The mixture should be silky, not foamy.
4. Layer the Pie: Spread the cranberry-orange mix evenly over the cooled pie crust. Pour the custard mixture gently over the cranberries, making sure not to overflow the edges. Tap the dish lightly to release air bubbles.
5. Bake: Place the pie on the middle rack of your oven. Bake at 350°F (175°C) for 40–45 minutes, or until the custard is just set but still jiggles slightly in the center. If the edges brown too quickly, tent loosely with foil halfway through.
6. Cool: Remove from oven and let cool on a wire rack for at least 1 hour. The custard sets as it cools (patience is key—I’ve rushed this step and regretted it!).
7. Serve: Dust with powdered sugar, top with whipped cream, and garnish with extra zest or sugared cranberries if desired. Slice and serve at room temperature or chilled.

Troubleshooting: If the custard cracks, it baked a tad too long—no worries, just cover with whipped cream! Runny center? The pie needed more cooling time. For extra insurance, insert a knife near the edge—if it comes out clean, you’re good. Sensory cues: custard should be golden at the edges, slightly wobbly in the center, with cranberries peeking through. Efficiency tip: prep your crust and cranberry mix while the oven preheats.

Cooking Tips & Techniques

Years of pie making have taught me a few handy tricks for the perfect cranberry orange custard pie:

• Don’t Overmix the Custard: Whisk just until smooth—overmixing can make it tough instead of silky.
• Blind Bake for Extra Crispiness: If you love a crisp crust, blind bake for 10 minutes before adding the filling. I used to skip this and ended up with soggy bottoms (not fun).
• Watch the Baking Time: Every oven is a little different. Start checking at 40 minutes. The custard should jiggle like Jell-O in the middle but not slosh around.
• Multi-tasking: While the crust bakes, zest and juice your orange and prep the cranberries. It saves time and keeps you organized.
• Consistency Tips: Room temperature eggs and dairy help the custard set evenly. If you forget, just let them sit in warm water for 5 minutes.

Common mistakes? Overbaking (custard goes grainy), underbaking (runny center), and skipping the cooling stage. I’ve rushed it plenty of times—let’s face it, waiting is tough when the house smells this good. But the patience pays off! For perfect slices, chill the pie for an hour before cutting. If you want to get fancy, sprinkle a tiny bit of sugar on top and torch it for a crackly finish (custard brûlée style). Whatever you do, just enjoy the process—pie is meant to be fun.

Variations & Adaptations

This cranberry orange custard pie is versatile enough to adapt for different tastes, dietary needs, and seasons. I’ve tried a bunch of variations—some successful, some… less so (looking at you, lemon-poppy seed experiment). Here are a few favorites:

• Gluten-Free: Swap in a gluten-free pie crust (store-bought or homemade with almond flour and tapioca starch). No one ever notices the difference!
• Dairy-Free: Use coconut milk and coconut cream in place of milk and heavy cream. The texture is just as creamy, with a subtle tropical twist.
• Berry Swap: Try fresh blueberries, cherries, or raspberries instead of cranberries for a summer version. Blueberries and orange are especially good together.
• Nutty Goodness: Sprinkle a handful of chopped pistachios or almonds over the cranberries before pouring the custard for crunch and flavor.
• Flavor Boost: Add 1/2 teaspoon ground cinnamon or cardamom to the custard for a warm, spiced note.

For allergen substitutions, I’ve made this pie with oat milk and a vegan egg replacer (like Bob’s Red Mill)—the custard sets a little softer but still tastes great. For different cooking methods, this recipe works well as mini pies or baked in ramekins for individual servings. My favorite twist? Adding extra orange zest and a dash of almond extract. It’s subtle, but gives the pie a lovely, aromatic lift.

Serving & Storage Suggestions

This cranberry orange custard pie is best served slightly chilled or at room temperature. I love slicing it right at the table, letting everyone admire the colorful cranberries and creamy filling. For presentation, add a dusting of powdered sugar and a dollop of whipped cream—maybe a twist of orange zest or sugared cranberries if you’re feeling fancy.

Pair this pie with a hot cup of coffee, spiced tea, or even a splash of mulled wine for the adults. It goes beautifully alongside a fresh fruit salad or light brunch dishes. For holiday gatherings, it’s lovely next to savory mains like roasted turkey or glazed ham.

To store, cover the pie loosely with foil or plastic wrap and refrigerate for up to 4 days. The flavors actually deepen overnight! For freezing, wrap tightly and freeze for up to 2 months; thaw in the fridge overnight before serving. To reheat, warm slices in the oven at 300°F (150°C) for 10–12 minutes—avoid the microwave, which can make custard rubbery. Honestly, leftovers are rare, but if you have them, you’re in for a treat the next morning.

Nutritional Information & Benefits

Here’s an estimate (per slice, assuming 8 slices):

• Calories: 320
• Fat: 16g
• Carbs: 38g
• Protein: 6g
• Sugar: 26g

The custard delivers protein from eggs, while cranberries offer antioxidants and vitamin C. Using fresh orange zest and juice gives a nice boost of flavor with a little extra vitamin content. For gluten-free or dairy-free versions, the nutritional profile shifts a bit, but it’s still a wholesome treat. Watch for allergens—this pie contains eggs, dairy, and wheat (unless you swap for alternatives).

From a wellness perspective, I love that this dessert is satisfying without being overloaded with sugar or processed ingredients. You get a good balance of tart, sweet, and creamy. Plus, that cranberry-orange combo feels like a little immunity boost—just what you need when the holiday sniffles hit!

Conclusion

If you’re craving a holiday dessert that’s both easy and unforgettable, this cranberry orange custard pie is the answer. It’s festive, colorful, and packed with flavor—perfect for sharing with family or dazzling your guests. The recipe is flexible, so don’t hesitate to adjust ingredients to suit your tastes or dietary needs. That’s half the fun!

This pie is close to my heart because it brings together everything I love about baking—nostalgia, experimentation, and pure deliciousness. I hope you give it a try, tweak it to your liking, and make it your own holiday tradition. Please leave a comment with your favorite variation, share with friends, or tag me if you post your creation online. Happy baking, and may your holidays be sweet and cozy!

Frequently Asked Questions

Can I use dried cranberries instead of fresh or frozen?

Yes, you can use dried cranberries if that’s what you have. Just soak them in a little warm orange juice for 10–15 minutes before adding to the pie. They’ll plump up and taste great!

Do I need to blind bake the pie crust?

Blind baking helps keep the crust crisp, especially with custard pies. If you like a firm, golden crust, it’s worth the extra step. Otherwise, you can skip it—just expect a slightly softer bottom.

Can I make this pie ahead of time?

Absolutely! The pie actually tastes better after chilling overnight, as the flavors meld together. Make it a day ahead and store in the fridge until you’re ready to serve.

Is it possible to make this cranberry orange custard pie gluten-free?

Yes, just use your favorite gluten-free pie crust. The filling is naturally gluten-free, so you only need to swap out the crust for a safe option.

What’s the best way to garnish the pie for holidays?

For festive flair, dust with powdered sugar, add whipped cream, and sprinkle on extra orange zest or sugared cranberries. It looks stunning and tastes even better!

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