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