Cranberry Custard Pie (Only 1 Bowl!)
If you only have 10 minutes to throw a pie together this thanksgiving, I’d highly recommend this one. Grab a pie crust from the store and you literally will take less than 10 active minutes of time to make this pie. It’s a low effort-high reward pie that wills surely impress everyone. They’ll thinking you spent a long time making this custard and only you’ll know it’s a 1 bowl dessert with hardly any skill or effort needed. Seriously, read the instructions of the recipe and you’ll notice it’s probably the shortest instructions for a pie there ever was. If pies scare you, this is the best pie in the world to start with. If you want another pie that is amazing and simple try this peanut butter pie.
PrintCranberry Custard Pie (Only 1 bowl!)
Simplest, easiest, 1 bowl to dirty, pie there ever was. The best pie for beginner pie makers or anyone wanting a homemade pie with not much time to make one!
- Prep Time: 10 minutes
- Cook Time: 60 ish minutes
- Total Time: 10 minutes active, 60 minutes cook time
- Yield: 1 9-inch pie 1x
Ingredients
1, 9-inch pie crust, unbaked.
1, 12-oz package of fresh cranberries, rinsed and dried thoroughly
1 ½ cups sugar
3 eggs
1 cup heavy cream
¼ cup flour
½ teaspoon salt
Zest of 1 orange
2 teaspoons vanilla extract
Powdered sugar, for dusting the top of the pie before serving
Instructions
Preheat oven to 400 F.
Once your pie crust is nicely in your pie plate, pour the cranberries onto the bottom of it and set aside.
In a medium mixing bowl, combine the rest of the ingredients (minus the powdered sugar) and using a hand mixer, mix till evenly combined.
Pour this mixture directly over the cranberries in the pie plate. Place in oven uncovered and bake for 8 minutes. Reduce oven temperature to 350 F and place sheet of foil over the entire pie (loosely, don’t cover tightly). bake for 45-50 more minutes, until the custard is set in the middle.
Remove from oven and let it sit at room temperature till totally cooled. Place in fridge till cold. Before serving, dust with powdered sugar, if desired.
Notes
It’s hard to describe how a custard looks when its set. It’s not super firm looking still but It’s not jiggly a lot anymore. It will firm up more as it cools.
This can definitely be made 2-3 days before serving.
I’ve made this twice for two different groups and everyone loves it! Really easy and looks impressive. Also love that it’s different from your typical pie—very tasty but not too heavy. Will definitely make again!