Cranberry Custard Pie With a Ginger Bite Recipe

Introduction

This Cranberry Custard Pie with a Ginger Bite combines tangy cranberries and warm ginger flavors in a smooth, creamy custard. The ginger-infused crust adds a delightful spicy contrast, making it a perfect dessert for festive occasions or cozy gatherings.

Ingredients

• 1½ 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
• 3½ 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

1. Step 1: In a food processor, combine all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt. Process for about 1 minute until the crystallized ginger is finely chopped. Add cold butter pieces and pulse 5 times. With the motor running, pour in milk or water and process until dough forms a cohesive ball around the blade.
2. Step 2: Scrape dough from the bowl and form into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
3. Step 3: Roll out chilled dough to an 11-inch circle on plastic wrap. Line a 9-inch pie plate with the pastry and crimp edges as desired. Place the pie in the freezer for 10-20 minutes to firm up.
4. Step 4: Preheat oven to 375°F, positioning racks on the second-lowest and middle levels. Line the pie crust with parchment paper and fill with pie weights or dry beans, spreading the weights to the edges.
5. Step 5: Bake pie crust on the lower rack for 20 minutes. Remove parchment and weights, then bake for another 5-10 minutes until the crust is fully baked. Reduce oven temperature to 350°F.
6. Step 6: In a medium pot, combine cranberries, cranberry juice, granulated sugar, and a pinch of kosher salt. Cook over medium heat for 10 minutes until cranberries burst.
7. Step 7: Remove from heat and puree the mixture using an immersion blender or a regular blender. Strain the puree through a fine-mesh sieve using a spatula to remove seeds, yielding about 2 cups of smooth cranberry puree. Add more cranberry juice if needed.
8. Step 8: In a medium bowl, whisk together sweetened condensed milk and eggs. Gradually add the cranberry puree while gently whisking to combine evenly.
9. Step 9: Pour the cranberry custard filling into the baked pie crust. Place the pie on the oven’s middle rack and bake for 30-35 minutes until the edges appear matte or dry and the filling is nearly set but still slightly wobbly in the center.
10. Step 10: Remove pie from the oven and cool on a wire rack to room temperature. Refrigerate for at least 4 hours to allow the custard to fully set.
11. Step 11: Serve chilled, optionally topped with sweetened whipped cream.

Tips & Variations

• Use fresh cranberries for a vibrant tartness or frozen if fresh are unavailable; just be sure to thaw before cooking.
• If you prefer a spicier crust, increase the ground ginger by an additional teaspoon.
• For a dairy-free crust, substitute cold coconut oil for butter and use water instead of milk.
• To enhance the custard’s flavor, add a teaspoon of vanilla extract when mixing the eggs and condensed milk.

Storage

Store the pie covered in the refrigerator for up to 4 days. Since it’s a custard pie, refrigeration is important to maintain texture and safety. Reheat slices gently in the microwave if preferred warm, but serving chilled is recommended for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, the ginger pastry dough can be made up to two days in advance and kept refrigerated. You can also freeze the dough for up to a month, thawing it in the refrigerator before rolling out.

What can I use instead of crystallized ginger?

If you don’t have crystallized ginger, finely grated fresh ginger can be used, but reduce the amount slightly to avoid overpowering the crust. Alternatively, ground ginger alone will provide warmth but without the chewy texture.

Cranberry Custard Pie With a Ginger Bite Recipe

---

★★★★★

4.8 from 94 reviews

• Author: Naomi
• Total Time: 3 hours 20 minutes to overnight (including chilling time)
• Yield: 1 9-inch pie (serves 8) 1x

Pin Recipe

Print Recipe

Description

This Cranberry Custard Pie with a Ginger Bite combines a flaky ginger-infused pastry crust with a smooth, tart cranberry custard filling. The pie features a unique blend of crystallized and ground ginger in the crust for a warm, spicy note balanced by the bright cranberry flavor. Baked to perfection and chilled for a creamy, set custard, this dessert is ideal for holiday gatherings or any occasion needing a festive treat.

---

Ingredients

Scale 1x2x3x

Ginger Pastry Dough

• 1½ 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

• 3½ 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

1. Prepare Ginger Pastry Dough: Add the all-purpose flour, powdered sugar, crystallized ginger, ground ginger, and salt to a food processor. Process for 1 minute until the crystallized ginger is finely chopped. Add the cold butter pieces and pulse 5 times. With the motor running, pour in the milk or water and process until the dough forms a cohesive ball around the blade. Scrape the dough from the bowl, form it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight.
2. Roll and Pre-Bake Pie Crust: Roll out the chilled dough to an 11-inch circle on plastic wrap ensuring a tight seal. Line a 9-inch pie plate with the pastry and crimp edges as desired. Place the pie crust in the freezer for 10-20 minutes to firm. Preheat your oven to 375°F (190°C) and position racks on the second-lowest and middle levels. Line the pie crust with parchment paper and fill with pie weights (such as dry rice, beans, or lentils), pushing the weights to the edges. Bake on the lower rack for 20 minutes. Remove parchment and weights, then bake for an additional 5-10 minutes until the crust is fully baked. Reduce oven temperature to 350°F (175°C).
3. Cook and Puree Cranberry Filling: In a medium pot, combine cranberries, cranberry juice, granulated sugar, and a pinch of kosher salt. Cook over medium heat for 10 minutes until the cranberries burst. Remove from heat and puree the mixture using an immersion blender or a regular blender. Strain the puree through a fine-mesh sieve using a spatula to remove seeds, yielding about 2 cups of smooth puree. If the quantity is less than 2 cups, add additional cranberry juice to reach the required amount.
4. Mix Custard: In a medium bowl, whisk together the sweetened condensed milk and eggs until smooth. Gradually add the cranberry puree while gently whisking to combine evenly without introducing too much air.
5. Fill Pie and Bake: Pour the cranberry custard filling into the baked pie crust. Place the pie on the oven’s middle rack and bake for 30-35 minutes until the edges appear matte or dry and the filling is nearly set but still slightly wobbly in the center.
6. Cool and Set Pie: Remove the pie from the oven and cool it on a wire rack to room temperature. Then refrigerate the pie for at least 4 hours to allow the custard to fully set and develop flavors.
7. Serve: Serve the chilled cranberry custard pie topped with sweetened whipped cream if desired for an extra creamy touch.

Notes

• Chilling the dough overnight helps improve the texture and flavor of the crust.
• Using fresh or frozen cranberries works equally well for the filling.
• Ensure the custard is slightly wobbly upon baking as it will firm up during refrigeration.
• Pie weights help to keep the crust from puffing up and ensure even baking.
• If you do not have pure cranberry juice, avoid juice blends to maintain the authentic tart cranberry flavor.
• The ginger in the crust adds a warm spice that complements the tartness of the cranberry very well.

• Prep Time: 20 minutes (plus 2 hours to overnight chilling)
• Cook Time: 1 hour (including pre-baking crust, cooking filling, and baking pie)
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry pie, custard pie, ginger crust, holiday dessert, tart cranberry, baked custard pie