A creamy and zesty cranberry custard pie filled with silky custard and tart cranberries. A festive Christmas dessert centerpiece.

Scale

2 cups cranberries, fresh or frozen

Fresh mint

1 tsp orange zest

4 large eggs

1 tbsp all-purpose flour or cornstarch

2 cups flour

25 tbsp granulated sugar

Powdered sugar

1/4 tsp fresh grated nutmeg

1 1/2 tsp salt

2 tsp vanilla extract

1/2 cup ice water

1/2 cup unsalted butter

2 cups whole milk

1. Mix flour, salt, and butter to create pie crust.

2. Add ice water and form dough.

3. Roll crust into pie dish.

4. Blind-bake until golden.

5. Warm whole milk on the stove.

6. Whisk eggs, sugar, flour, vanilla, and nutmeg together.

7. Slowly add warm milk to egg mixture.

8. Pour custard into crust.

9. Add cranberries on top.

10. Bake until custard sets.

11. Cool completely.

12. Chill for two hours.

13. Dust with powdered sugar and top with mint.

Use frozen cranberries without thawing.

Chill overnight for richer flavor.

Add more orange zest for extra brightness.

Keywords: cranberry custard pie, holiday dessert, Christmas pie, festive baking