Recipes
Cranberry Custard Pie
8 servings
1 hour, 25 minutes total (Active 20 minutes)
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Ingredients
- 4 oz cream cheese
- 2 tablespoons unsalted butter
- 1 lemon, for zest/juice
- 4 cups fresh (or frozen, thawed) cranberries, divided
- 1 teaspoon corn syrup
- 3 cups granulated sugar, divided
- 1 (2 ct, 15 oz) package refrigerated rolled piecrusts
- 4 large eggs
- ½ cup all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 tablespoon raw sugar
Steps
- Place cream cheese and butter out to soften. Zest lemon (1 teaspoon), then juice (2 tablespoons). Place 1 cup cranberries in bowl with corn syrup and stir to coat; add 1 cup granulated sugar and stir to coat. Transfer cranberries and any sugar in bowl to airtight container; chill until ready to use.
- Unroll 1 piecrust and place in deep 9-inch pie dish; trim crust, leaving ¼-inch overhang. Chill until ready to use.
- Place in large bowl: cream cheese, butter, eggs, and remaining 2 cups granulated sugar; beat with electric mixer on MEDIUM-HIGH 3 minutes or until smooth. Add flour, vanilla, lemon zest and juice, and salt; beat 2 more minutes, then stir remaining 3 cups cranberries gently into batter.
- Pour batter into crust; unroll remaining dough for top crust and arrange on top of filled pie. Trim dough to ¼ inch beyond edge. Fold top crust under bottom crust and seal edges by pinching or crimping with a fork; brush top crust lightly with water and sprinkle with raw sugar.
- Cut a few slits in top crust for steam to escape; chill 15 minutes. Preheat oven to 450°F. Place pie dish on baking sheet (for ease in handling); bake 10 minutes, then reduce temperature to 350°F. Bake 35–40 more minutes until crust is firm and golden and center is 160°F. Cool completely on wire rack; garnish with sugared cranberries. Serve.
Amount per ⅛ recipe serving: Calories 670, Total Fat 22g, Sat Fat 10g, Trans Fat 0g, Chol 125mg, Sodium 410mg, Total Carb 114g, Fiber 2g, Total Sugar 79g, (Incl. 76g Added Sugars), Protein 7g, Vitamin D 6%, Calc 2%, Iron 10%, Potassium 2%