Cranberry Custard Pie: 8 Brilliant Holiday Must-Tries

If you’re craving a dessert that looks like Christmas cheer and tastes like a warm holiday hug, this Cranberry Custard Pie will absolutely steal your heart. And your guests’. And probably your Tuesday afternoon if you “accidentally” make it again just because you deserve something sweet.

As a busy mom, cook, and lover of all things chicken (yes, even dessert breaks my “chicken-only” universe now and then!), I know the holidays can feel like a marathon. That’s why I love sharing recipes like this one—beautiful, impressive, but secretly simple. If you’ve been hunting for a dessert that delivers drama with zero stress, this is your new go-to pie.

Let’s put this Cranberry Custard Pie front and center on your table and watch your family swoon.

Why You’ll Love This Cranberry Custard Pie

Let me paint the picture: a ruby-red, sweet-tart cranberry filling that melts into a silky custard, all tucked inside a buttery flaky pie crust. It’s festive, vibrant, and a refreshing change from the usual pumpkin-pecan duo we all love but occasionally need a break from.

Plus, this pie:

• Uses a short and simple ingredient list
• Works with fresh or frozen cranberries
• Can be made ahead (a holiday miracle!)
• Looks like you hired a personal pastry chef
• Tastes even better chilled

If you’ve ever felt intimidated by custard pies—breathe. I’ve got you! This one is beginner-friendly, forgiving, and totally holiday-table-worthy.

Ingredients for Cranberry Custard Pie

Here’s everything you’ll need for this irresistible dessert:

• Pie crust: Make a homemade all-butter crust or grab a pre-made pie shell. Truly no judgment here—holidays are busy!
• Cranberries: Fresh gives the brightest flavor, but frozen works beautifully.
• Sweetened condensed milk: Adds creaminess and balances the cranberry tartness.
• Egg yolks: Help the custard set and add that velvety texture.
• Orange juice + zest: For a delightful citrus aroma that plays so well with cranberry.

Scroll down to find the full list of measurements in recipe card, but this overview tells you just how easy your shopping trip will be.

How to Make Cranberry Custard Pie

If you’ve never made a custard pie before, don’t worry—I promise this is one of the gentlest introductions you can get. The steps are simple, the ingredients work hard for you, and the payoff is phenomenal.

1. Prepare Your Pie Crust

Roll out your refrigerated pie dough (store-bought or homemade—it’s a “choose your own adventure” moment). Aim for a 12-inch circle, using a little flour to keep things from sticking.

Transfer the dough to a 9-inch deep-dish pie pan and give it some love—tuck, smooth, trim, and flute or crimp to your heart’s content.

Par-bake time:
Line with parchment and foil, add pie weights or dried beans, and bake for 10 minutes at 350°F. Remove weights and bake 10 more minutes. This keeps your crust crisp and prevents sogginess.

2. Make the Cranberry Custard Filling

Cook cranberries with orange juice in a saucepan. In just a few minutes, you’ll hear them pop—my favorite part!

Puree them with an immersion blender, then press through a mesh sieve to get that smooth, dreamy cranberry base. You should end up with 2 cups.

Whisk your cranberry mixture with sweetened condensed milk, egg yolks, and orange zest. The color alone will make you feel like a holiday baking star.

3. Bake & Chill

Pour the filling into your par-baked crust and bake for 30–35 minutes. The center should jiggle slightly—think “wobbly but confident,” like me trying to ice skate.

Let the pie cool on a wire rack for 2 hours, then tuck it into the refrigerator for at least 4 hours (overnight is even better). The chilling is what gives it that perfect custard set.

Tips for the Best Cranberry Custard Pie

• Fresh cranberries give the brightest flavor, but frozen ones are absolutely fine. No need to thaw.
• Don’t stress if the filling looks thin before baking. It magically firms up in the oven and fridge.
• Protect your crust edges with foil if they start to darken.
• Press that cranberry puree well. It’s what gives the custard its smooth-as-silk texture.
• Make it a day ahead if you can—this pie loves to rest and tastes even better the next day.

And here’s my little confession: I once made this pie for a family gathering, and my kids—who usually act like cranberries are a personal insult—devoured it. That’s when I knew this recipe had magic written all over it.

FAQs About Cranberry Custard Pie

A Sweet Holiday Moment Worth Sharing

There’s something special about serving a Cranberry Custard Pie during the holidays. It’s bright, silky, and refreshing—a welcome surprise next to heavier desserts. Whether you’re hosting, traveling, or sneaking a quiet slice after the kids go to bed (no judgment here!), this pie brings a little moment of joy to your season.

I hope this becomes one of those recipes your family starts requesting year after year. If it does, you know where to find me—cheering you on from Chicken Magic Recipes with a fork in hand.

Happy baking, friend, and may your holidays be filled with warmth, laughter, and a whole lot of delicious pie.

More Delicious Holiday Recipes You’ll Love

If you’re already dreaming about what to bake next (same here!), here are a few festive favorites your readers will absolutely adore. These pair beautifully with the cozy vibes of your Cranberry Custard Pie and make holiday menu planning feel like a breeze:

• If you want another dessert that disappears fast at parties, try these buttery, chewy Christmas Bars — they’re always a hit.
• Keeping the cranberry magic going? These melty, golden Baked Cranberry Brie Bites make the perfect holiday appetizer.
• For a festive bite-sized side that guests can’t resist, check out the sweet-and-savory Sweet Potato Rounds with Brie, Cranberry, and Pecans.
• And if you’re craving even more creamy, dreamy comfort, this Christmas Eve Cinnamon Vanilla Custard Pie is pure holiday bliss.

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