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Olivia Boone

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Healthy Almond Flour Blueberry Buckle Coffee Cake

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Cranberry Orange Custard Pie

Ingredients:

10-inch unbaked pie shell 12 oz. bag fresh cranberries (if frozen, thaw and pat dry) 1 ½ cups sugar 3 eggs, beaten 1 cup heavy whipping cream ¼ cup flour ½ teaspoon salt 1 tablespoon orange zest 1 teaspoon vanilla extract

Directions:

Preheat your oven to 400°F (200°C). Place the cranberries evenly in the unbaked pie shell. In a separate bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until fully combined. Pour the custard mixture over the cranberries in the pie shell. Bake the pie at 400°F for 10 minutes. Reduce the oven temperature to 350°F (175°C) and cover the crust with a pie crust shield or tin foil to prevent burning. Continue baking for 40-45 minutes, or until the custard is set. Let the pie cool completely before serving. Store any leftovers in the refrigerator.

Prep Time: 15 minutes Cooking Time: 55 minutes Total Time: 1 hour 10 minutes Kcal: 310 kcal per serving Servings: 8 servings

This Cranberry Orange Custard Pie combines the tartness of fresh cranberries with the creamy richness of a smooth custard, infused with bright notes of orange zest. The balance of sweet and tangy flavors creates a delightful pie that’s perfect for any fall or holiday gathering. The cranberries provide a burst of freshness, while the custard sets into a creamy, luscious filling that melts in your mouth.

Whether served at a festive family dinner or as a treat with a hot cup of tea, this pie is sure to impress. The combination of flavors, paired with the flaky pie crust, makes this dessert a standout thats both comforting and elegant. Serve it chilled or at room temperature for the best experience.