Description
A delightful fall dessert combining the tartness of cranberries with a creamy custard filling, perfect for any autumn gathering.
Ingredients
Scale
- 2 cups Fresh Cranberries
- 1 cup Granulated Sugar
- 3 large Eggs
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 2 tablespoons All-Purpose Flour
- ½ teaspoon Nutmeg
- 4 tablespoons Butter (for greasing)
Instructions
- Preheat your oven to 350°F (175°C).
- If using a ready-made crust, follow package instructions; if making a homemade crust, roll out the dough and fit it into the pie dish.
- In a medium saucepan, combine fresh cranberries and 1/4 cup of sugar; cook over medium heat until cranberries begin to pop, about 5 minutes.
- In a large bowl, whisk together eggs, remaining sugar, heavy cream, vanilla extract, flour, and nutmeg until smooth.
- Fold the cooked cranberries into the custard mixture.
- Pour the mixture into the prepared pie crust.
- Bake for 40 to 45 minutes or until the custard is set and the top is golden.
- Allow to cool at room temperature for at least an hour before slicing.
Notes
For a vegan alternative, consider using aquafaba for eggs and almond milk or coconut cream for heavy cream. Allow the pie to cool to set the custard properly before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 150mg
