Christmas Cranberry Custard Pie

The holiday season is the perfect time to bake something that feels festive and comforting all at once. And this Christmas Cranberry Custard Pie captures that magic beautifully. With its buttery, flaky crust, tart cranberries, and silky smooth custard filling, it’s the kind of dessert that instantly brightens any winter table. Each slice offers that irresistible mix of tangy and creamy that keeps everyone coming back for seconds.

I love how the cranberries pop with color and flavor against the rich, velvety custard — it’s like the essence of Christmas baked into a pie. The tartness balances out the sweetness, giving this dessert a lovely depth that’s not too heavy after a big holiday meal. Plus, it’s stunning to look at — that vibrant red filling peeking through the creamy layer makes it a showstopper for any holiday gathering.

Whether you’re planning your Christmas dinner menu or simply want to try a new twist on winter pies, this one’s a winner. It’s easy enough to make ahead, and it tastes even better the next day when the flavors have had time to mingle. This Christmas pie recipe is all about warmth, tradition, and just a touch of indulgence — exactly what holiday pie recipes should be.

If you’ve been looking for Christmas pie ideas that stand out from the usual pumpkin or pecan options, this cranberry custard pie is a delightful surprise. It’s one of those cranberry pie recipes that feels both classic and fresh — a treat that brings cheer to every bite and makes your home smell like the holidays themselves.

Why You’ll Love It

• A beautiful balance of tart and sweet: The cranberries bring a lively tang that pairs perfectly with the creamy, velvety custard. Every bite feels festive and fresh — not overly sugary.
• Visually stunning for the holidays: The deep red cranberry layer makes this pie an instant centerpiece. It looks gorgeous on any dessert table and fits right in with all your Christmas colors.
• A cozy twist on classic holiday pies: If you’re ready to switch things up from pumpkin or pecan, this pie adds a refreshing, fruity spin to your usual holiday pie lineup.
• Make-ahead friendly: You can easily bake it a day in advance. The flavors deepen overnight, and it slices beautifully the next day — perfect for stress-free entertaining.
• Crowd-pleasing flavor combo: Even people who say they “don’t like cranberries” end up loving it. The smooth custard softens the tartness, creating a harmony that wins everyone over.

Ingredient List

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon sugar
• ½ cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the Cranberry Layer:

• 2 cups fresh or frozen cranberries
• ½ cup granulated sugar
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1 teaspoon cornstarch

For the Custard Filling:

• ¾ cup granulated sugar
• 3 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt

Ingredient Notes

• Cranberries: Fresh cranberries give the best pop of color and flavor, but frozen ones work perfectly too — no need to thaw first.
• Orange zest and juice: Don’t skip this! The citrus really brightens up the cranberry filling and balances the tartness beautifully.
• Heavy cream: I always use full-fat heavy cream — it gives the custard that rich, silky texture you want in a holiday custard pie.
• Butter: Use cold, unsalted butter for the crust. It creates those irresistible flaky layers that make homemade crust so worth it.
• Vanilla extract: Go for pure vanilla, not imitation. It adds a subtle warmth that ties the whole pie together.

Kitchen Equipment Needed

• 9-inch pie dish: The perfect size for this Christmas pie — I love using a ceramic dish because it bakes evenly and looks pretty on the table.
• Mixing bowls: You’ll need a few for the crust, cranberry layer, and custard.
• Saucepan: For simmering the cranberry mixture until it thickens slightly.
• Whisk: Essential for getting that smooth, lump-free custard texture.
• Rolling pin: To roll out your pie dough evenly (a chilled marble one is my favorite for buttery crusts).
• Fine grater or zester: For fresh orange zest — it makes a huge flavor difference.
• Measuring cups and spoons: Always worth using for accurate results.
• Baking sheet: Place the pie dish on it while baking to catch any spills and make it easier to move in and out of the oven.

Instructions

1. Make the Pie Crust

1. Mix dry ingredients. In a large bowl, whisk together the flour, salt, and sugar.
2. Cut in the butter. Add the cold, cubed butter and use a pastry cutter (or your fingertips) to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
   • Pro tip: Work quickly so the butter stays cold — that’s what creates flakiness.
3. Add ice water. Sprinkle 3 tablespoons of ice water over the mixture and gently toss with a fork. Add the remaining tablespoon only if the dough seems dry. Stop once the dough holds together when pressed.
4. Form and chill. Turn the dough onto a lightly floured surface, press into a disc (don’t overwork), wrap in plastic, and chill in the fridge for at least 30 minutes.
5. Roll and fit. On a lightly floured surface, roll the dough into a 12-inch circle and gently transfer it to a 9-inch pie dish. Trim the overhang to 1/2 inch and flute or crimp the edges as you like. Chill the fitted crust 15 minutes before baking.
6. Blind-bake (partial). Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes, remove the weights and parchment, then bake 5 more minutes until the bottom looks set but not browned. Let cool slightly.
   • Pro tip: Par-baking the crust prevents a soggy bottom once the cranberry layer and custard are added.

2. Make the Cranberry Layer

1. Combine ingredients. In a medium saucepan, combine the cranberries, ½ cup sugar, orange zest, orange juice, and cornstarch. Stir until the cornstarch is dissolved.
2. Cook gently. Cook over medium heat, stirring often, until the cranberries burst and the mixture thickens (about 8–10 minutes). Taste and adjust sweetness if needed.
3. Cool slightly. Remove from heat and let cool 10–15 minutes — it should be warm but not piping hot when you assemble. If it’s too hot it can curdle the custard.
   • Pro tip: If you like a smoother texture, pulse the cooked mixture briefly in a blender or use an immersion blender for a few seconds, but leave some whole berries for texture and visual appeal.

3. Make the Custard Filling

1. Whisk the eggs and sugar. In a bowl, whisk the eggs and ¾ cup sugar until the mixture is pale and slightly thickened.
2. Heat dairy. In a small saucepan, warm the heavy cream and milk over low heat until just steaming (do not boil).
3. Temper the eggs. Slowly pour about ½ cup of the warmed cream into the egg-sugar mixture while whisking constantly to raise the temperature without scrambling the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining cream.
   • Pro tip: Whisk continuously while tempering to prevent lumps or scrambled eggs.
4. Finish the custard. Remove from heat, stir in the vanilla and salt, and give it one last whisk until smooth.

4. Assemble & Bake

1. Layer the cranberry. Spoon the warm (not hot) cranberry filling into the par-baked crust and spread it into an even layer.
2. Pour the custard. Slowly pour the custard over the cranberry layer. The custard will settle between berries — that’s perfect.
3. Bake. Place the pie on a baking sheet and bake at 350°F (175°C) for about 40–50 minutes. The edges should be set and the center should still have a slight jiggle (it will continue to set while cooling). If the crust edges brown too quickly, tent with foil.
   • Pro tip: Use a toothpick or small knife to check the center — it should come out mostly clean with a few moist crumbs, not wet custard.

5. Cool & Chill

1. Initial cooling. Let the pie cool on a wire rack for at least 1 hour so the filling sets gradually.
2. Chill for best texture. For clean slices and the best custard texture, chill the pie in the refrigerator for 3–4 hours (or overnight). This holiday custard pie is one of those desserts that benefits from a little patience.

6. Slice & Serve

1. Slice neatly. Run a sharp knife under hot water, dry it, then slice for the cleanest cuts. Wipe the knife between slices if needed.
2. Serving suggestion. Serve slightly chilled or at cool room temperature. A dollop of whipped cream or a sprinkle of finely grated orange zest makes a lovely finishing touch.

Tips and Tricks for Success

• Keep everything cold for the crust: Cold butter and ice water are key to a flaky pie crust. If your kitchen is warm, chill your flour and bowl for 10 minutes before starting.
• Don’t skip the partial bake: It’s tempting to pour everything in and bake once, but par-baking ensures your crust stays crisp under the custard.
• Watch the bake time closely: Every oven is a little different. Start checking around 40 minutes — the custard should jiggle slightly in the center, not slosh.
• Let it cool completely before slicing: Cutting too soon can make the custard runny. Cooling helps it firm up beautifully.
• Make it ahead: This pie actually tastes better the next day as the flavors blend and the texture settles.
• Use a pie shield or foil: To prevent over-browning, cover the crust edges halfway through baking if needed.

Ingredient Substitutions and Variations

• Crust swap: Use a store-bought pie crust if you’re short on time — it still bakes up deliciously. A graham cracker crust adds a fun twist too.
• Dairy-free option: Substitute coconut cream and almond milk for the heavy cream and milk. It gives the pie a subtle tropical flavor that works surprisingly well.
• Citrus variation: Try lemon or lime zest instead of orange for a sharper contrast against the cranberries.
• Add a topping: A layer of toasted meringue or whipped cream on top turns this into a showstopping dessert.
• Berry mix: Mix in raspberries or chopped strawberries with the cranberries for a sweeter, fruitier version of the pie.
• Spice it up: Add a pinch of cinnamon or nutmeg to the custard for an extra cozy, wintery flavor.

Serving Suggestions

• I love serving this Christmas Cranberry Custard Pie slightly chilled with a dollop of whipped cream — the cool creaminess makes the tart cranberries shine.
• Add a light dusting of powdered sugar or a few sugared cranberries on top for an elegant, festive touch.
• Serve it after a hearty Christmas dinner alongside coffee or hot cocoa — it’s the perfect sweet, tangy finale.
• A scoop of vanilla or orange-infused ice cream takes it from simple to spectacular for dessert lovers.
• For brunch, pair a small slice with spiced tea or mulled wine — it fits right into cozy winter mornings.

Storage and Reheating Instructions

• Refrigerate: Cover the cooled pie tightly with plastic wrap or foil and store in the fridge for up to 4 days.
• Freeze: You can freeze individual slices (wrapped well) for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: Warm a slice gently in the microwave for 10–15 seconds if you prefer it slightly warm — just enough to soften the custard without melting it.
• Serve cold: Personally, I love it straight from the fridge — the flavors feel more balanced and the texture extra smooth.
• Avoid reheating the whole pie: The custard can overcook or separate, so reheat individual slices only.

Frequently Asked Questions

Can I make this pie ahead of time?

Absolutely! This pie is actually better when made a day ahead. The flavors deepen, and the custard firms up perfectly for clean slices. Just keep it chilled until ready to serve.

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work just as well. No need to thaw them — just add a few extra minutes to the cooking time when making the cranberry layer.

How do I know when the custard is done baking?

The edges should be set while the center still has a gentle jiggle when you move the pie. It will continue to firm up as it cools. Overbaking can cause cracks or a rubbery texture.

Can I use a pre-made pie crust?

Definitely! A good-quality store-bought crust saves time and still gives delicious results. Just be sure to blind-bake it before adding the filling.

What can I use instead of heavy cream?

You can replace heavy cream with half-and-half or full-fat coconut milk for a slightly lighter (or dairy-free) version. The texture will be a bit less rich but still creamy.

How long does it need to chill before serving?

At least 3–4 hours in the fridge, but overnight is ideal. This helps the custard set and makes slicing neat and easy.

Did you try this Christmas Cranberry Custard Pie? Let me know in the comments how it turned out — I’d love to hear how you served it at your holiday table!

Christmas Cranberry Custard Pie

The holiday season is the perfect time to bake something that feels festive and comforting all at once. And this Christmas Cranberry Custard Pie captures that magic beautifully.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 360 kcal

Equipment

• 9-inch pie dish
• Mixing Bowls
• Saucepan
• Whisk
• Rolling Pin
• Fine grater or zester
• Measuring cups and spoons
• Baking Sheet

Ingredients

  

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon sugar
• ½ cup cold unsalted butter cubed
• 3 –4 tablespoons ice water

For the Cranberry Layer:

• 2 cups fresh or frozen cranberries
• ½ cup granulated sugar
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1 teaspoon cornstarch

For the Custard Filling:

• ¾ cup granulated sugar
• 3 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt

Instructions

 

Make the Pie Crust

• Mix dry ingredients. In a large bowl, whisk together the flour, salt, and sugar.
• Cut in the butter. Add the cold, cubed butter and use a pastry cutter (or your fingertips) to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
• Pro tip: Work quickly so the butter stays cold — that’s what creates flakiness.
• Add ice water. Sprinkle 3 tablespoons of ice water over the mixture and gently toss with a fork. Add the remaining tablespoon only if the dough seems dry. Stop once the dough holds together when pressed.
• Form and chill. Turn the dough onto a lightly floured surface, press into a disc (don’t overwork), wrap in plastic, and chill in the fridge for at least 30 minutes.
• Roll and fit. On a lightly floured surface, roll the dough into a 12-inch circle and gently transfer it to a 9-inch pie dish. Trim the overhang to 1/2 inch and flute or crimp the edges as you like. Chill the fitted crust 15 minutes before baking.
• Blind-bake (partial). Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes, remove the weights and parchment, then bake 5 more minutes until the bottom looks set but not browned. Let cool slightly.
• Pro tip: Par-baking the crust prevents a soggy bottom once the cranberry layer and custard are added.

Make the Cranberry Layer

• Combine ingredients. In a medium saucepan, combine the cranberries, ½ cup sugar, orange zest, orange juice, and cornstarch. Stir until the cornstarch is dissolved.
• Cook gently. Cook over medium heat, stirring often, until the cranberries burst and the mixture thickens (about 8–10 minutes). Taste and adjust sweetness if needed.
• Cool slightly. Remove from heat and let cool 10–15 minutes — it should be warm but not piping hot when you assemble. If it’s too hot it can curdle the custard.
• Pro tip: If you like a smoother texture, pulse the cooked mixture briefly in a blender or use an immersion blender for a few seconds, but leave some whole berries for texture and visual appeal.

Make the Custard Filling

• Whisk the eggs and sugar. In a bowl, whisk the eggs and ¾ cup sugar until the mixture is pale and slightly thickened.
• Heat dairy. In a small saucepan, warm the heavy cream and milk over low heat until just steaming (do not boil).
• Temper the eggs. Slowly pour about ½ cup of the warmed cream into the egg-sugar mixture while whisking constantly to raise the temperature without scrambling the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining cream.
• Pro tip: Whisk continuously while tempering to prevent lumps or scrambled eggs.
• Finish the custard. Remove from heat, stir in the vanilla and salt, and give it one last whisk until smooth.

Assemble & Bake

• Layer the cranberry. Spoon the warm (not hot) cranberry filling into the par-baked crust and spread it into an even layer.
• Pour the custard. Slowly pour the custard over the cranberry layer. The custard will settle between berries — that’s perfect.
• Bake. Place the pie on a baking sheet and bake at 350°F (175°C) for about 40–50 minutes. The edges should be set and the center should still have a slight jiggle (it will continue to set while cooling). If the crust edges brown too quickly, tent with foil.
• Pro tip: Use a toothpick or small knife to check the center — it should come out mostly clean with a few moist crumbs, not wet custard.

Cool & Chill

• Initial cooling. Let the pie cool on a wire rack for at least 1 hour so the filling sets gradually.
• Chill for best texture. For clean slices and the best custard texture, chill the pie in the refrigerator for 3–4 hours (or overnight). This holiday custard pie is one of those desserts that benefits from a little patience.

Slice, Serve, & Store

• Slice neatly. Run a sharp knife under hot water, dry it, then slice for the cleanest cuts. Wipe the knife between slices if needed.
• Serving suggestion. Serve slightly chilled or at cool room temperature. A dollop of whipped cream or a sprinkle of finely grated orange zest makes a lovely finishing touch.
• Storage. Cover and refrigerate leftover pie for up to 4 days. The custard will continue to firm up in the fridge — slices will be easier to serve after chilling.

Notes

Nutritional Value (per serving)

• Calories: ~360 kcal
• Carbohydrates: 42g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 105mg
• Sodium: 180mg
• Fiber: 2g
• Sugar: 28g
• Calcium: 55mg
• Iron: 1mg

Share your thoughts! Rate and comment below if you tried this recipe.

 

Nutrition Disclaimer:

The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.

Keyword christmas cranberry custard pie, christmas desserts