• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Oregon Dietitian logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Baby & Kids
  • About Megan
  • Contact Me
  • Disclosure and Privacy Policy
  • Subscribe
  • Portfolio
  • Web Stories
×

Published: Dec 4, 2021 · Updated: Oct 6, 2022. Post contains affiliate links. See full disclosure page for details.

Cranberry Custard Pie

Cranberry custard pie is made with fresh cranberries, homemade custard filling, and a little bit of orange, too! It is perfect for the holidays!

Jump to Recipe Jump to Video Print Recipe

It’s time for the holidays, and all things holiday baking! I’m kicking off this Christmas season with a beautiful Christmas cranberry custard pie perfect for holiday get-togethers!

It’s sweet, tart, creamy, and fairly easy to make! This simple cranberry pie is gluten-free, healthy, and made with a low-carb vanilla crust!

A cranberry cream pie sliced and decorated with oranges.
Jump to:
  • What does cranberry custard pie taste like?
  • Ingredients
  • Substitutions
  • Instructions
  • Tips & FAQ
  • Nutritional Info
  • Pricing Info
  • Other holiday desserts
  • Recipe

What does cranberry custard pie taste like?

This cranberry custard pie recipe has a vanilla crust made with almond and coconut flour, so it has hints of coconut flavor baked right in! The custard layer is thick and creamy, and really easy to make, too! The final layer is made from thickened fresh cranberry and orange juice, so it’s slightly sweet and a little tart, too!

Ingredients

The ingredients needed to make cranberry cream pie.

Coconut oil – The oil base for the gluten-free crust recipe. Make sure that there aren’t any coconut oil chunks left when you mix the crust ingredients, or it will melt and leave holes in your crust.

Almond flour – A low-carb flour that I like to use for my pastry crust. It’s high in fiber and has a good texture, too!

Coconut flour – The other type of flour that you’ll need to make the pie crust. It adds coconut flavor and is also low-carb, too!

Maple syrup – Make sure to use pure maple syrup to avoid high fructose corn syrup and all those added preservatives.

Vanilla extract – You’ll use this in both the pie crust as well as the custard filling, so make sure to use 100% pure vanilla extract for amazing flavor!

Evaporated milk – Use evaporated milk, which is healthier and lower in sugar than sweetened condensed milk. It’s also pretty high in fat so it’s easy to thicken into custard!

Coconut sugar – Coconut sugar works great for custard filling because it dissolves easily and is a less processed granulated sugar.

Corn starch – This is what will thicken your coconut sugar and evaporated milk into a custard consistency, make sure to use no more than 3 tablespoons or your custard will turn out way too thick and gummy.

Fresh cranberries – A seasonal berry that is super tart and definitely needs to be sweetened. Cranberries are really easy to turn into a mush that can be strained and spread beautifully over the pie!

Orange juice – Add it for a little citrus flavor and to add some liquid, too!

Organic cane sugar – Organic cane sugar is a healthy alternative to white sugar, but won’t change the color of the cranberry layer like a darker sugar will. Use this or another white granulated sugar to make the brightest red layer possible!

Substitutions

Coconut oil – Butter, ghee, or another solid fat will work just fine for this recipe.

Maple syrup – Any liquid sweetener will work for this recipe, but if you use honey, it may alter the taste of your cranberry cream pie. If you want to use a sugar-free sweetener, make sure to use a lot less than the recipe calls for!

Evaporated milk – You can use 12 oz of sweetened condensed milk in place of the evaporated milk mixed with coconut sugar.

Organic cane sugar – Any white granulated sugar will work fine without fading the red color of the cranberry layer. You can also use coconut sugar, but it will make the cranberry layer darker and not as red.

Instructions

  • The pie crust dough mixed together in a large bowl.
  • The pie crust dough spread evenly in a pie pan.
  • The custard filling heated in a sauce pan.
  • The custard filling layer spread across the baked pie crust.
  • The fresh cranberry layer heated in a sauce pan.
  • The solids being strained out of the fresh cranberry layer.
  • The fresh cranberry layer poured on top of the custard layer in the pie pan.
  1. Preheat oven to 350°. Combine pie crust ingredients in a large bowl, and mix with hands or dough hook until well combined and no coconut oil lumps remain.
  2. In a well-greased 8-inch pie pan, spread the dough evenly with your hands. Make sure to spread the dough up the sides of the pie pan as well. Bake in preheated oven for 12-14 minutes, until slightly golden on the edges.
  3. Meanwhile, make the custard filling. Without turning on the heat, whisk together all custard filling ingredients in a medium saucepan. After cornstarch is well-combined with the other ingredients, heat the filling on medium-low for 5-6 minutes, until thickened.
  4. Pour the custard filling into the pie crust, and allow to cool for 10-15 minutes.
  5. Make the cranberry layer. In a medium saucepan, stir together the cranberry layer ingredients, and heat on medium until the cranberries pop and become mushy.
  6. Strain the cranberry solids from the liquids, reserving the liquids and discarding the solids. You may need to use a spatula or spoon to press as much juice from the solids as possible, and you should end up with about 1 cup of liquid.
  7. Spread the cranberry liquids over the custard layer of the pie, then refrigerate uncovered overnight to allow the pie to set. Serve cold with whipped cream!

Tips & FAQ

What size pie pan should I use?

Make sure to use an 8-inch pie pan for this recipe. This recipe won’t fill a 9-inch or larger pan correctly, and the cranberry layer will spread too thin over the custard layer.
If you choose to use a 9-inch pie pan, you may need to double the cranberry layer to cover the pie completely.

Nutritional Info

This is a very low sodium cranberry custard pie, and it’s high in fiber, too!

This pie is also high in carbohydrates, but they are healthier and much less than if served in a regular pie crust!

Total nutritional content per serving is:

  • Calories: 425 calories
  • Protein: 8 grams
  • Sodium: 54 mg
  • Carbohydrates: 50 grams
  • Fiber: 6 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

  • ½ cup coconut oil: $1.48
  • ¾ cup almond flour: $0.62
  • ¾ cup coconut flour: $0.63
  • 3 tbsp pure maple syrup: $0.36
  • 1 ½ tsp + 1 tsp vanilla extract: $0.62
  • 12 oz evaporated milk: $0.99
  • ⅓ cup coconut sugar: $0.62
  • 3 tbsp cornstarch: $0.04
  • 12 oz fresh cranberries: $1.89
  • ¼ cup orange juice: $0.15
  • ⅔ cup organic cane sugar: $0.41

The total comes out to be around $7.84 or roughly $0.98 per serving of this cranberry custard pie!

Other holiday desserts

  • A plate full of chocolate hazelnut balls.
    Chocolate Hazelnut Balls
  • Almond flour peanut butter cookies on a round cooling rack.
    Almond Flour Peanut Butter Cookies
  • Orange Cranberry Bread Loaf
  • Whole Wheat Christmas Donuts – 3 Flavors

Recipe

A slice of cranberry cream pie for Christmas.
Print Recipe
No ratings yet

Cranberry Cream Pie

Cranberry cream pie is made with fresh cranberries, homemade custard filling, and a bit of orange, too! It is perfect for the holidays!
Cook Time45 minutes mins
Total Time8 hours hrs 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 425kcal
Cost: $7.84 or $0.98/serving

Ingredients

Pie Crust:

  • ½ cup coconut oil
  • ¾ cup almond flour
  • ¾ cup coconut flour
  • 3 tbsp pure maple syrup
  • 1 ½ tsp vanilla extract

Custard Filling:

  • 12 oz evaporated milk
  • ⅓ cup coconut sugar
  • 1 tsp vanilla extract
  • 3 tbsp corn starch

Cranberry Layer:

  • 12 oz fresh cranberries about 3 cups
  • ¼ cup orange juice
  • ⅔ cup organic cane sugar
  • ¼ cup water

Instructions

  • Preheat oven to 350°. Combine pie crust ingredients in a large bowl, and mix with hands or dough hook until well combined and no coconut oil lumps remain.
  • In a well-greased 8-inch pie pan, spread the dough evenly with your hands. Make sure to spread the dough up the sides of the pie pan as well. Bake in preheated oven for 12-14 minutes, until slightly golden on the edges.
  • Meanwhile, make the custard filling. Without turning on the heat, whisk together all custard filling ingredients in a medium saucepan. After cornstarch is well-combined with the other ingredients, heat the filling on medium-low for 5-6 minutes, until thickened.
  • Pour the custard filling into the pie crust, and allow to cool for 10-15 minutes.
  • Make the cranberry layer. In a medium saucepan, stir together the cranberry layer ingredients, and heat on medium until the cranberries pop and become mushy.
  • Strain the cranberry solids from the liquids, reserving the liquids and discarding the solids. You may need to use a spatula or spoon to press as much juice from the solids as possible, and you should end up with about 1 cup of liquid.
  • Spread the cranberry liquids over the custard layer of the pie, then refrigerate uncovered overnight to allow the pie to set. Serve cold with whipped cream!

Video

Notes

If you choose to use a larger pie pan, you’ll need to double the cranberry layer to cover the custard layer completely. 

Nutrition

Calories: 425kcal

Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!

Pin me for later!

Christmas cranberry cream pie.

If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!

Cranberry cream pie is a layered Christmas pie worthy of being made this year! Your family will love it!

xoxo Megan

« Bacon Green Bean Casserole
Whole Wheat Cinnamon Roll Donuts »

Categories: Baked Goods

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

Recent Posts

  • Buffalo Chicken Zucchini Boats
  • Healthy Corn Casserole (Make Ahead-Friendly!)
  • Chocolate Chip Waffles
  • Pumpkin Curry Soup
  • Cajun Salmon Pasta

let’s connect

  • Facebook
  • Instagram
  • Pinterest

What’s New?

Closeup overhead shot of buffalo chicken zucchini boats lined up in a white baking dish.

Buffalo Chicken Zucchini Boats

Buffalo Chicken Zucchini Boats: Tender roasted zucchini are stuffed with creamy and spicy chicken making for a main dish or appetizer of every buffalo ...

Read More

Categories

Footer

More about Megan

Hi there! I'm Megan, the Oregon dietitian! I love cooking, drinking wine, and spending time with my dog, husband, and baby girl. Read More…

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest

Looking for something?

Copyright © 2023 The Oregon Dietitian on the Cookd Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. [cookies_policy_link]Ok