If you love the delightful balance of sweet and tart in a dessert, then this Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe is going to steal your heart. Imagine a velvety cranberry custard filling, smooth and luscious, resting inside a delicate pastry crust infused with the warm, fragrant zing of ginger. Every bite bursts with cozy, festive flavors that make it the perfect centerpiece for holiday gatherings or a special treat any time cranberry cravings strike. This pie not only looks stunning but brings a wonderful blend of textures and spices that will have everyone asking for seconds.
Ingredients You’ll Need
Ingredients You’ll Need
Getting ready to create this irresistible pie is a breeze when you have the right ingredients on hand. Each one plays an essential role, whether it’s creating that tender ginger pastry or ensuring the custard filling is perfectly creamy and vibrant with cranberry flavor.
- All-purpose flour: The foundation for the sturdy yet tender ginger-laced crust.
- Powdered sugar: Adds just a touch of sweetness to the crust without overpowering the ginger.
- Crystallized ginger: Provides bursts of spicy sweetness and texture throughout the crust.
- Ground ginger: Infuses the crust with warm, aromatic spice.
- Salt: Balances flavors in both crust and filling.
- Cold butter: Key to flaky, tender pastry with rich flavor.
- Milk or water: Gently binds the dough without making it tough.
- Whole cranberries: The heart of the custard filling, delivering bright tartness.
- Pure cranberry juice: Boosts the cranberry flood of flavor; choose 100% juice for best results.
- Granulated sugar: Sweetens the filling just enough to balance the tartness.
- Sweetened condensed milk: Lends creamy richness and smooth custard texture.
- Eggs: Help the custard set perfectly creamy and luscious.
How to Make Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe
Step 1: Prepare the Ginger Pastry Crust
Start by combining the flour, powdered sugar, crystallized ginger, ground ginger, and salt in a food processor. The goal is to break the crystallized ginger into tiny, flavorful pieces that will be evenly distributed throughout the crust. Next, add cold butter and pulse until the butter is incorporated but still in little bits, which creates flakiness. Pour in the milk or water as the processor runs, letting the dough come together into one cohesive ball. Wrap it tightly, then chill it in the fridge for at least two hours, or ideally overnight, so the flavors meld and the butter firms back up.
Step 2: Blind Bake the Pastry
Roll out your chilled dough into an 11-inch circle and gently transfer it to a 9-inch pie plate. Crimp the edges for that charming, homemade look. Pop the crust into the freezer for 10 to 20 minutes to firm it up before baking, which helps prevent shrinking. While the oven heats to 375ºF, line the crust with parchment paper and fill with pie weights such as dried beans or rice. Bake on the lower rack for 20 minutes, remove the weights and parchment, then bake another 5 to 10 minutes until golden and fully cooked through. Lower the oven temperature to 350ºF for the next stage.
Step 3: Cook and Prepare the Cranberry Filling
While the crust cools, simmer whole cranberries with cranberry juice, sugar, and a pinch of salt over medium heat until the cranberries burst and soften—about 10 minutes. This step helps release their juices while mellowing their natural tartness. Puree the mixture carefully with an immersion blender, then strain it through a fine mesh sieve to remove seeds, leaving you with a smooth, rich cranberry puree. If needed, top up with cranberry juice to reach 2 cups of liquid.
Step 4: Combine and Bake the Custard Filling
Whisk together sweetened condensed milk and eggs in a bowl until smooth. Slowly add the cranberry puree while whisking gently, making sure it’s fully incorporated without curdling. Pour the luscious mixture into your baked ginger pastry shell, then carefully place the pie on the center rack of your oven. Bake for 30 to 35 minutes until the custard’s edges have a matte finish and the center is just set but still a bit wobbly. This ensures a creamy custard that isn’t overcooked.
Step 5: Cool and Chill
Remove the pie from the oven and allow it to cool on a rack to room temperature. Once cool, transfer it to the refrigerator to chill for at least four hours. Chilling lets the custard fully set for that perfect sliceable texture while keeping the ginger-laced crust crisp and delicious. Serve chilled with a dollop of sweetened whipped cream for an elegant finish.
How to Serve Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe
Garnishes
Adding fresh or candied ginger pieces on top enhances the ginger flavor beautifully. A sprinkle of finely chopped pistachios or toasted almonds can add a lovely crunch that contrasts with the creamy filling. For an extra pop of color, scatter some whole cranberries or fresh thyme leaves over the top just before serving.
Side Dishes
This pie pairs wonderfully with a light citrus salad to cut through its richness or a scoop of vanilla bean ice cream to complement the custard’s smoothness. A cup of lightly spiced chai or a rich hot chocolate also makes for a cozy beverage companion, especially during colder months.
Creative Ways to Present
Try serving individual mini pies or tarts using this same cranberry custard filling and ginger crust to personalize the experience. Alternatively, layer slices with whipped cream and ginger cookie crumbles in parfait glasses for a stunning trifle-style dessert that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Cover your pie loosely with plastic wrap or foil and store it in the refrigerator. It holds beautifully for up to 4 days without losing its tender, creamy texture or that delightful ginger kick in the crust.
Freezing
While freezing is possible, keep in mind that the custard may change texture slightly upon thawing. For best results, freeze only the unbaked crust or bake the pie then freeze it wrapped tightly. Thaw overnight in the fridge before serving.
Reheating
Because this is a custard pie, it’s best enjoyed cold or at room temperature. If you prefer it warm, gently reheat slices in the oven at low heat, about 275ºF, for 5 to 10 minutes but avoid microwaving to prevent curdling the custard.
FAQs
Can I use frozen cranberries for the cranberry custard?
Absolutely! Frozen cranberries work just as well as fresh ones for this Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe. Just be sure to thaw and drain excess liquid if very watery before cooking.
What can I substitute for crystallized ginger in the crust?
If you don’t have crystallized ginger on hand, finely grated fresh ginger can be used but add it sparingly to avoid moisture issues. Alternatively, candied ginger or a sprinkle of ground ginger alone can provide some warmth, though the texture will differ.
Is it necessary to blind bake the crust?
Yes, blind baking the ginger pastry crust ensures it stays crisp and fully cooked under the moist custard filling. Skipping this step can result in a soggy bottom, which takes away from the pie’s delightful texture contrast.
Can I make this pie ahead of time for a party?
Definitely! This recipe is perfect for making a day or two ahead. The pie benefits from resting time in the fridge to set the custard and develop flavors, making it a stress-free showstopper for guests.
What is the best way to serve the pie?
Serve the Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe chilled with a generous dollop of lightly sweetened whipped cream or a drizzle of crème fraîche for a lovely balance to its sweet-tart filling.
Final Thoughts
If you’re searching for a dessert that marries the brightness of cranberries with the cozy spice of ginger inside a silky custard, this Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe is your new go-to. Its stunning look and perfect combination of textures make it a true crowd-pleaser. Give it a try and enjoy every unforgettable bite shared around your table.
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Cranberry Custard Pie with Ginger-Laced Pastry Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Custard Pie
- Method: Baking
- Cuisine: American
Description
This Cranberry Custard Pie features a creamy, smooth custard filling made from fresh cranberries pureed into a tart and sweet mixture, nestled inside a delicate ginger-laced pastry crust. The perfect balance of spiced ginger and tangy cranberry makes this pie a beautiful and delicious centerpiece for any occasion.
Ingredients
Ginger Pastry Crust:
- 1–½ cups (180 grams) all-purpose flour
- ¼ cup (30 grams) powdered sugar
- ¼ cup (50 grams) crystallized ginger
- 1 tablespoon ground ginger
- ¼ teaspoon salt
- ½ cup (113 grams) cold butter, cut into ¼” pieces
- ⅓ cup milk or water
Cranberry Custard Filling:
- 3–½ cups (16 ounces) whole cranberries (fresh or frozen)
- 1 cup (227 grams) pure cranberry juice (not a juice blend)
- ¼ cup (50 grams) granulated sugar
- Pinch kosher salt
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
Instructions
- Make Ginger Pastry Dough: Combine flour, powdered sugar, crystallized ginger, ground ginger, and salt in a food processor. Process for 1 minute until the ginger breaks into tiny pieces. Add the cold butter pieces and pulse 5 times. With the motor running, pour in milk gradually until the dough forms a cohesive ball around the blade.
- Chill Dough: Scrape dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 2 hours or overnight for best results.
- Roll & Prepare Pie Crust: Roll out the chilled dough to an 11-inch circle and line a 9-inch pie plate. Crimp edges as desired. Freeze the crust for 10-20 minutes to firm while preheating the oven.
- Blind Bake Pie Crust: Preheat oven to 375ºF with racks placed second to lowest and middle. Line pie crust with parchment and add pie weights. Bake on lower rack for 20 minutes. Remove weights and parchment, then bake another 5-10 minutes until golden and cooked through. Lower oven temperature to 350ºF.
- Cook Cranberries: In a medium pot, combine cranberries, cranberry juice, sugar, and salt. Cook over medium heat for 10 minutes until cranberries burst. Remove from heat.
- Puree Cranberries: Use an immersion blender or regular blender to puree cranberries. Strain the puree through a fine mesh sieve to remove seeds and get about 2 cups of smooth puree. Add additional cranberry juice if needed to reach 2 cups.
- Prepare Custard Filling: In a bowl, whisk together sweetened condensed milk and eggs. Slowly add cranberry puree while whisking gently until fully combined.
- Assemble and Bake Pie: Pour the cranberry custard filling into the prebaked pie crust. Bake on the middle oven rack at 350ºF for 30-35 minutes until edges have a matte appearance and the custard is mostly set but slightly wobbly in the center.
- Cool and Set: Remove pie from oven and cool on a rack to room temperature. Refrigerate for at least 4 hours to fully set before serving.
- Serve: Serve chilled with sweetened whipped cream for the perfect finish.
Notes
- Use pure cranberry juice, not a blend, for the best tart flavor.
- Chilling the pie dough overnight improves texture and flavor.
- Pie weights can be dry rice, beans, or lentils to prevent crust puffing.
- Letting the pie chill in the refrigerator for several hours ensures the custard fully sets.
- Serve cold with sweetened whipped cream to balance tartness.
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