Cranberry Custard Pie

This Cranberry Custard Pie is a cozy dessert that deserves a spot on your holiday table. It's made with a buttery pie crust, a creamy sour cream custard filling, that is loaded with tart cranberries. The brown sugar crumb topping gives it the most irresistible crunch, and golden finish on top. Each bite is creamy, tangy, and sweet!

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: American

Keyword: cranberry, Cranberry Custard Pie, Custard Pie, Pie Recipe

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: slices

Calories: 628kcal

Ingredients

For the Pie:

1 9 inch pie crust

For the Custard Filling:

2 cups Granulated Sugar
1 cup Sour Cream (room temperature)
4 large Eggs (room temperature)
2/3 cup All Purpose Flour
2 tsp Vanilla Extract
3/4 tsp Salt

For the Cranberries:

3 cups Fresh Cranberries
2 TBS Granulated Sugar

For the Brown Sugar Streusel:

3/4 cup All Purpose Flour
1/3 cup Brown Sugar
1 tsp Ground Cinnamon
1/8 tsp Salt
5 TBS Unsalted Butter (softened)

Instructions

For the Pie:

Preheat the oven to 350 degrees Fahrenheit.
Unroll the pie crust on a lightly floured surface. Transfer it to a 9inch deep dish pie plate that is sprayed with nonstick spray. Crimp the edges. Place in the fridge until needed. 1 9 inch pie crust

For the Custard Filling:

Stir together the sugar, sour cream, eggs, all purpose flour, vanilla, and salt in a large bowl until totally combined and creamy. Set aside. 2 cups Granulated Sugar, 1 cup Sour Cream, 4 large Eggs, 2/3 cup All Purpose Flour , 2 tsp Vanilla Extract, 3/4 tsp Salt

For the Cranberries:

Toss the cranberries in a medium bowl with the sugar. 3 cups Fresh Cranberries , 2 TBS Granulated Sugar
Add the cranberries to the bottom of the prepared pie crust.
Gently pour the custard over the top of the cranberries, filling almost to the top of the pie crust.
Bake the pie for 25 minutes in the preheated oven.

For the Brown Sugar Streusel:

While the pie is baking make the streusel topping. Add the flour, brown sugar, cinnamon, and salt to a medium bowl and whisk together. 3/4 cup All Purpose Flour , 1/3 cup Brown Sugar, 1 tsp Ground Cinnamon, 1/8 tsp Salt
Add in the butter and mix it into the crumb mixture with two forks until you have a nice crumbly mixture. 5 TBS Unsalted Butter
Remove the pie from the oven, and sprinkle the crumb topping over the top of the pie.
Place the pie back in the oven and bake another 35 to 45 minutes until the custard is set. Two to three inches in the center can still be slightly jiggly.
Remove from the oven and let the pie cool at room temperature for about 1 to 2 hours, then transfer to the fridge to continue chilling.

Notes

Room Temperature Ingredients: Let the eggs, sour cream and butter sit at room temperature for about 30 minutes before using to help everything mix together super nicely.
Use Fresh Cranberries: For the best tart flavor use fresh berries, thaw them first, then pat them dry with some paper towels to soak up some of the extra moisture.
Add Orange: I just love cranberry and orange together. If you want an extra festive flavor, add 1 to 2 TBS of orange zest to the custard filling for an extra bright flavor.
Deep Dish Pie Crust: This makes a lot of filling for a thick(ish) pie slice. If you're using pre-made pie crusts in the pan you may have enough filling for 2 pies. Fill almost to the top of the crust, but not over, as we don't want it to over flow.
A Little Jiggle: The custard will be done when the custard is mostly set. A little jiggle in the center 2 to 3 inches is okay. Just lightly tap the side of the pie and if it is still a little jiggly in the center it is done. If it is very loose or the whole thing is still moving then keep baking, in additional 5 to 10 minute increments. The pie will keep cooking a little bit out of the oven.

Nutrition