Description
This Cranberry Custard Pie features a luscious, smooth custard filling infused with the tart brightness of fresh cranberries, all nestled in a delicate, ginger-laced pastry crust. The combination of sweet and tart flavors with a hint of warm ginger makes for a visually stunning and delicious dessert that is perfect for festive occasions or a cozy treat.
Ingredients
For Ginger Pastry Crust:
- 1½ cups (180 grams) all-purpose flour
- ¼ cup (30 grams) powdered sugar
- ¼ cup (50 grams) crystallized ginger
- 1 tablespoon ground ginger
- ¼ teaspoon salt
- ½ cup (113 grams) cold butter, cut into ¼” pieces
- ⅓ cup milk or water
For Cranberry Custard Filling:
- 3½ cups (16 ounces) whole cranberries (fresh or frozen)
- 1 cup (227 ml) pure cranberry juice (not a juice blend)
- ¼ cup (50 grams) granulated sugar
- Pinch kosher salt
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
Instructions
- Prepare the Ginger Pastry Crust: In a food processor, combine all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt. Process for 1 minute until the crystallized ginger is finely chopped.
- Add Butter and Liquids: Add the cold butter pieces and pulse 5 times. With the motor running, pour in milk or water and process until the dough forms a cohesive ball around the blade.
- Form and Chill Dough: Scrape the dough out, shape it into a disk with plastic wrap, and seal tightly. Refrigerate at least 2 hours or preferably overnight for best results.
- Roll Out Dough and Prepare for Blind Baking: Roll the chilled dough to an 11-inch circle and line a 9-inch pie plate, crimping edges as desired. Freeze the pie crust for 10-20 minutes while preheating the oven.
- Blind Bake the Pastry: Preheat oven to 375ºF and place racks in the second lowest and middle positions. Line the crust with parchment paper and fill with pie weights. Bake for 20 minutes on the lower rack, then remove weights and parchment and bake 5-10 more minutes until crust is fully baked and golden.
- Reduce Oven Temperature: Lower oven heat to 350ºF for baking the filling.
- Cook Cranberries: In a medium pot, combine cranberries, cranberry juice, sugar, and kosher salt. Cook over medium heat for 10 minutes until cranberries burst.
- Puree and Strain: Blend the cooked cranberries using an immersion blender or regular blender. Pass the puree through a fine mesh strainer to remove seeds and skins, aiming for about 2 cups of smooth puree. Add more cranberry juice if necessary.
- Prepare Custard Mixture: In a bowl, whisk together sweetened condensed milk and eggs until smooth.
- Combine Puree and Custard: Gradually add cranberry puree to the milk and eggs mixture while gently whisking to combine fully.
- Fill and Bake the Pie: Pour the custard mixture into the pre-baked crust. Bake on the middle rack at 350ºF for 30-35 minutes until the edges are set and matte, with the center slightly wobbly.
- Cool and Set: Remove pie from oven and cool on a rack. Once room temperature is reached, refrigerate for at least 4 hours to allow the custard to fully set.
- Serve: Serve chilled, optionally topped with sweetened whipped cream for extra indulgence.
Notes
- Use pure cranberry juice, not blends, to ensure the authentic tart flavor.
- Crystallized ginger in the crust adds a warm spicy note that complements the tart cranberries beautifully.
- For best texture, allow the pie to chill thoroughly before serving.
- Blind baking the crust prevents sogginess and ensures crispness.
- You can freeze leftover pie for up to one month; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Custard Pie
- Method: Baking
- Cuisine: American
