Cranberry Custard Pie With Cream Cheese Crust
Want to mix things up from the usual pumpkin pie during the holidays? Try this Cranberry Custard Pie with a Cream Cheese Crust. It's sure to be a showstopper dessert at your holiday table.
Servings: 10 servings
Calories: 318kcal
Equipment
Ingredients
Crust:
- 1 ½ cups all purpose flour plus more for dusting
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold, cut into small cubes
- 6 ounces cream cheese cold, cut into small cubes
- 1 teaspoon white vinegar or lemon juice
- 1 tablespoon ice water
- 1 large egg lightly beaten
Filling:
- 12 ounces bag of cranberries, slightly thawed if frozen
- 2 tablespoons all purpose flour
- 2 large eggs
- 1 cup granulated sugar
- 1 lemon (use the zest)
- ⅔ cup heavy cream
Instructions
Prepare the crust:
- Place flour and salt in a food processor and pulse to combine.
- Add butter and pulse a few times until the mixture resembles pea-size pieces.
- Add the cream cheese and pulse a few more times until the dough comes together.
- Add the vinegar(or the lemon juice), and ice water. Pulse a few more times until the dough is moist.
- Shape the dough into a disk, wrap and refrigerate until firm for at least one hour or overnight.
- Roll out the dough into a 12-inch round. Ease into a 9-inch pie dish. Fold the overhanging dough under itself and crimp with a fork or just your fingers.
- Brush the edge of the dough with egg and refrigerate again until firm, for about 30 minutes.
- Preheat oven to 350F. Line the crust with aluminum foil and place on top pie weights or dried beans.
- Bake until golden around the edge, about 15 minutes. Remove foil and weights and continue baking until the bottom of the crust is dry, 5 more minutes.
- Cool completely before adding the filling.
Make the filling:
- Chop the cranberries and combine them with sugar and lemon zest.
- Whisk the eggs with heavy cream and flour in a bowl until smooth. Pour over the cranberries.
- Add the filling mixture to the crust and bake until the filling is set, 50 minutes to an hour approximately.
- Transfer the pie to a cooling rack and allow it to cool completely.
Nutrition
Serving: 1g | Calories: 318kcal | Carbohydrates: 41g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 261mg | Potassium: 133mg | Fiber: 2g | Sugar: 23g | Vitamin A: 545IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg
