Cranberry Orange Custard Pie
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
Servings: 8
Ingredients:
10 ” unbaked pie shell
12 oz. bag of fresh cranberries, if frozen, thaw and pat dry
1 1/2 c. sugar
3 eggs beaten
1 c. heavy whipping cream
1/4 c. flour
½ tsp. salt
1 Tbsp. orange zest
1 tsp. vanilla extract
Directions:
Preheat oven to 400°
Place cranberries in the unbaked pie shell.
In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.
Bake for 10 minutes at 400°.
Reduce the heat to 350° and cover the crust with a pie crust shield or tin foil. Bake for an additional 40-45 minutes until the custard is set.
Let cool completely before serving. Store refrigerated.
Notes:
Can I use frozen cranberries?
Fresh or frozen cranberries work great in this custard pie. If you decide to use frozen, just let them thaw first and pat them dry. This helps avoid too much moisture being added to the custard.
As far as freezing this pie before or after baking it, that isn’t the best idea. With the eggs and cream custard, the texture isn’t going to hold up to freezing well.
How do I know when the custard is set?
No one wants to end up with a custard that is runny in the center. It’s important to bake the custard through, but at the same time, you don’t want to overbake the pie.
After the pie has baked for 50 minutes, I start to check the custard by shaking the pie slightly. If there is a small 2-3-inch portion in the center that is still slightly gummy, it is done. That portion will set up as the pie cools. If any more of the pie is jiggly, it isn’t done yet.
Nutritional Facts:
Serving: 8Servings | Calories: 701kcal | Carbohydrates: 104g | Protein: 8g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Cholesterol: 103mg | Sodium: 496mg | Fiber: 4g | Sugar: 65g
Recipe courtesy of The Creative Bite.com
