Irresistible Sugared Cranberry Custard Pie in 3 Easy Steps

Author: Carry

Published: November 8, 2025

Nothing says “holidays” quite like the first bite of my sugared cranberry custard pie – that perfect moment when rich, creamy custard meets the sweet-tart pop of cranberries. I’ve been making this showstopper for twenty Thanksgivings running, ever since my Aunt Margie scribbled the recipe on an index card and told me, “Don’t lose this one, kid.” What makes it special? That magical contrast between the velvety vanilla custard (scented with just a whisper of cinnamon) and the jewel-like cranberries that glisten like rubies on top. It’s the dessert that disappeared fastest at last year’s cookie exchange – and the one my niece now begs me to teach her how to make every December.

sugared cranberry custard pie - detail 1

Why You’ll Love This Sugared Cranberry Custard Pie

This pie checks all the boxes for a perfect holiday dessert:

Creamy dreamy texture – The custard bakes up silky smooth with just the right wobble (no rubbery egginess here!)
Festive flavors that pop – Tart cranberries and vanilla custard create that “close your eyes and savor” moment
Easier than it looks – No fancy techniques – just simple simmering and whisking for stunning results
Make-ahead magic – The pie actually tastes better after chilling, taking stress out of party prep

Trust me – one bite and this will become your new holiday tradition!

Ingredients for Sugared Cranberry Custard Pie

Gathering the right ingredients makes all the difference with this pie – I learned that the hard way when I once tried using skim milk (big mistake!). Here’s what you’ll need, grouped by component:

For the crust:

1 9-inch pie crust, pre-baked until golden (I use my favorite butter crust recipe, but store-bought works in a pinch)

For the sugared cranberries:

2 cups fresh cranberries (don’t even think about canned – they’ll turn to mush!)
½ cup granulated sugar (this is just for the cranberries – we’ll use more sugar later)
¼ cup water

For the custard:

4 large eggs (room temperature blends smoother)
½ cup granulated sugar (the other half of our sugar)
¼ tsp salt
2 cups whole milk (non-negotiable – lower fat makes the custard weep)
1 tsp vanilla extract (the real stuff, please!)
¼ tsp ground cinnamon (my secret flavor booster)

How to Make Sugared Cranberry Custard Pie

Okay friends, let’s get baking! This pie comes together in three simple stages, but each step has little tricks that make all the difference. I’ve burned my fair share of cranberries and curdled enough custards to know exactly what not to do – so follow along and we’ll make pie magic together.

Preparing the Sugared Cranberries

First up: those gorgeous ruby-red cranberries. Toss them in a saucepan with the sugar and water, then bring to a gentle simmer over medium heat. Now here’s the key – set a timer for exactly 5 minutes. Any longer and they’ll turn to mush (learned that the hard way at my disastrous 2017 Thanksgiving). You want them just softened enough to burst with tartness, but still hold their shape when you drain them. I like to spread them on a plate to cool while I work on the custard – they’ll glisten like little jewels!

Making the Custard Filling

Here’s where the real alchemy happens. Whisk your room-temp eggs (cold eggs make the custard grainy), sugar and salt until smooth. Now, warm the milk just until tiny bubbles form at the edges – no boiling! This next part is crucial: drizzle the hot milk into the eggs slowly while whisking constantly. I use one hand to pour and the other to whisk like my life depends on it – this “tempering” prevents scrambled eggs in your pie! Stir in the vanilla and cinnamon last – that heavenly scent means you’re on the right track.

Baking and Assembling the Pie

Pour the custard into your pre-baked crust (I put the pie plate on a baking sheet first – no messy spills!). Bake at 350°F for about 40 minutes – you’ll know it’s done when the edges are set but the center still jiggles slightly like Jell-O. Let it cool completely – I know it’s hard to wait! Once it’s room temp, artfully arrange those sugared cranberries on top. Now the hardest part: chill for at least 2 hours. I know, I know – but trust me, that patience pays off in perfectly sliceable, creamy bites that’ll make everyone ask for seconds.

Tips for the Perfect Sugared Cranberry Custard Pie

Here’s my tried-and-true advice to make this pie shine every time:

Fresh is best – Always use fresh cranberries for that perfect pop of tartness and texture.
Don’t overbake – Pull the pie out when the center still has a slight jiggle – it’ll set as it cools.
Chill it! – Letting it cool completely, then chilling for 2 hours, gives you those dreamy, clean slices.
Protect the crust – Use a parchment shield around the edges to keep them from over-browning.

Follow these tips, and you’ll have a pie that’s as beautiful as it is delicious!

Ingredient Substitutions and Notes

While I always recommend sticking to the original recipe for the best results, I’ve picked up a few smart swaps over the years. If you’re out of whole milk, half-and-half works beautifully – it makes the custard extra rich! Frozen cranberries are fine too, just thaw and pat them dry first. Need a gluten-free option? Swap in your favorite GF pie crust. One note: don’t try replacing the sugar in the cranberries with honey or maple syrup – they’ll make the berries too soft and sticky. Trust me, I’ve been there!

Serving and Storing Sugared Cranberry Custard Pie

Alright, here’s the fun part – making it look as gorgeous as it tastes! I love serving each slice with a dollop of freshly whipped cream and a tiny mint sprig – the white and green make those ruby cranberries really pop. Leftovers (if you’re lucky enough to have any!) keep beautifully in the fridge for up to 3 days. Just cover it loosely – no freezing though, or the custard gets weirdly grainy. If you want to reheat a slice, 10 minutes in a 300°F oven brings back that just-baked magic!

Sugared Cranberry Custard Pie Nutrition Information

Each indulgent slice of this pie packs about 320 calories, with 25g of sugar from that sweet-tart cranberry topping and creamy custard. Keep in mind – nutrition can vary slightly depending on your exact ingredients (especially if you go wild with the whipped cream topping like I sometimes do!). It’s a special treat worth every delicious bite.

FAQs About Sugared Cranberry Custard Pie

After years of making this pie (and fielding questions from curious bakers at holiday parties), here are the answers to the most common queries:

Can I use canned cranberries instead of fresh?
Oh honey, no! Canned cranberries turn to complete mush when baked. Fresh berries give you that perfect pop of tartness and hold their shape beautifully.

How far ahead can I make this pie?
The custard actually tastes better after chilling overnight! Just wait to add the sugared cranberries until right before serving so they stay perky and pretty.

Can I freeze leftovers?
I don’t recommend it – freezing makes the custard weep and get grainy. But honestly, in my experience there are never leftovers to worry about!

My custard cracked – what went wrong?
Probably overbaking! Next time pull it when the center still jiggles slightly – it’ll set as it cools. A water bath helps prevent cracks too.

Made this showstopper? Tag me in your pie photos – I love seeing your creations!