17 Irresistible Sugared Cranberry Custard Pie for Holidays

Name: 17 Irresistible Sugared Cranberry Custard Pie for Holidays
Prep time: 20 min
Cook time: 45 min
Total time: PT-489780H56M35S
Cuisine: American
Ingredients: 1 9-inch pie crust (pre-baked); 2 cups fresh cranberries; 1/2 cup granulated sugar; 1/4 cup water; 4 large eggs; 1/2 cup granulated sugar; 1/4 tsp salt; 2 cups whole milk; 1 tsp vanilla extract; 1/4 tsp ground cinnamon

Author: Tessa Bloom

Published: November 13, 2025

Jump to Recipe·Print Recipe

There’s something magical about pulling a sugared cranberry custard pie from the oven during the holidays. The way the tart cranberries dance with the sweet custard takes me right back to my grandmother’s kitchen, where she’d always say “a little tart makes the sweet sweeter.” This pie became our family’s signature dessert after I accidentally doubled the cranberries one Thanksgiving – and everyone begged me to keep making it that way! The creamy custard filling cradles those jewel-like sugared cranberries perfectly, creating a dessert that’s as beautiful as it is delicious. Trust me, once you try that first bite of warm custard with the crisp sugar coating on the cranberries, you’ll understand why this pie deserves a spot at your holiday table.

sugared cranberry custard pie - detail 1

Why You’ll Love This Sugared Cranberry Custard Pie

Creamy perfection: The custard is velvety smooth, with just the right amount of sweetness.
Festive flavors: Tart cranberries and warm cinnamon make this pie a holiday standout.
Easy to make: Simple steps and basic ingredients mean you can whip it up without stress.
Stunning presentation: Those sugared cranberries on top? Pure holiday magic.

How to Make Sugared Cranberry Custard Pie

Making this pie is easier than you might think – I promise! Follow these steps carefully, and you’ll have a showstopper dessert that’ll have everyone asking for seconds. The key is taking your time with each component, especially that velvety custard. Here’s how I do it:

Step 1: Prepare the Sugared Cranberries

First, grab those fresh cranberries – frozen ones just won’t give you the same pop! In a small saucepan, combine them with 1/2 cup sugar and 1/4 cup water. Let them simmer gently for about 5 minutes until they start to soften and burst slightly. The smell is incredible – that sweet-tart aroma will have you counting down until dessert time!

Carefully drain the cranberries (save that gorgeous pink syrup for cocktails if you’re feeling fancy) and let them cool completely on a plate. Spread them out so they don’t stick together. I usually do this step first thing so they’re ready when I need them.

Step 2: Make the Custard Filling

Now for the magic! Whisk together your eggs, remaining sugar, and salt until they’re completely smooth – no lumps allowed! Here’s my secret: warm the milk slightly before adding it. This tempering step prevents scrambled eggs in your custard (we’ve all been there).

Slowly drizzle the warm milk into the egg mixture while whisking constantly. Add the vanilla and cinnamon last – that warm spice is what makes this pie taste like the holidays. The mixture should be silky and uniform. Pour it right into your pre-baked crust – I use a pie shield to keep those edges from over-browning.

sugared cranberry custard pie - detail 2

Step 3: Bake and Assemble

Pop that beauty into a 350°F oven for 40-45 minutes. The custard should jiggle just slightly in the center when it’s done – like firm Jell-O. If you’re unsure, the knife test never fails: insert a thin knife near the center; it should come out clean with maybe a few moist crumbs.

Here’s the hardest part – waiting! Let the pie cool completely before adding those gorgeous sugared cranberries. I know it’s tempting to dive right in, but trust me, chilling it for at least 2 hours makes all the difference in texture. The custard sets up perfectly, and the flavors meld together beautifully.

Tips for the Perfect Sugared Cranberry Custard Pie

After making this pie dozens of times (and yes, learning from my mistakes!), here are my can’t-miss tips:

Fresh is best: Those bagged cranberries make all the difference – frozen ones turn mushy and lose their tart punch.
Chill out: Resist cutting into the pie right away! Letting it cool completely (I pop mine in the fridge) gives the custard time to set up properly.
Knife knows: If your custard looks jiggly after baking, do the knife test – a clean blade means it’s done, even if the center seems soft.
Blind bake: Always pre-bake your crust for 10 minutes first – it prevents that dreaded soggy bottom!

sugared cranberry custard pie - detail 3

Serving and Storage

This pie absolutely shines when served chilled – I like to let mine set in the fridge for at least 2 hours before slicing. The cold custard holds its shape beautifully against those sugared cranberries. Leftovers? They’ll keep happily in the refrigerator for up to 3 days (though ours never last that long!). One important note: don’t freeze this pie – the custard gets weirdly grainy when thawed. Trust me, it’s better to enjoy it fresh or share with neighbors if you’ve got extra!

Sugared Cranberry Custard Pie Variations

While I adore the classic version, sometimes I like to play with flavors! Try adding orange zest to the custard for a citrusy twist, or swap vanilla for almond extract – it pairs beautifully with cranberries. For extra crunch, sprinkle toasted pecans over the sugared cranberries before serving. The possibilities are endless!

Nutritional Information

These values are just estimates and can change a lot depending on your specific ingredients and how you make the pie.

Frequently Asked Questions

Can I use frozen cranberries for this pie?
No, I really don’t recommend it! Frozen cranberries release too much liquid and turn mushy. The texture just isn’t the same. Fresh cranberries give you that perfect pop of tartness and hold their shape beautifully when sugared. If you absolutely must use frozen, thaw them first and pat them super dry – but trust me, fresh is worth the extra trip to the store!

How do I prevent a soggy crust?
The secret is blind baking! Pre-bake your crust for about 10 minutes before adding the custard. I use pie weights or dried beans to keep it from puffing up. Also, make sure your custard filling isn’t too hot when you pour it in. A crust shield during baking helps prevent over-browning while the custard sets.

Can I make this pie ahead of time?
Absolutely! The sugared cranberry custard pie actually tastes better after chilling. I often make it the day before serving. Just wait to add the sugared cranberries until right before serving so they stay crisp and pretty. The flavors meld beautifully overnight in the fridge.

Why did my custard crack?
Don’t panic – it still tastes amazing! Cracks usually mean the oven was too hot or the pie baked too long. Next time, try baking in a water bath (place the pie dish in a larger pan with hot water halfway up) and don’t overbake – remember, a slight jiggle in the center is perfect!