When I first moved to the States, pumpkin pie was an entirely new experience for me. Back in Switzerland, pumpkins were always served savory, so the idea of making them sweet was… let’s just say, an adjustment. Over time, I realized pumpkin pie wasn’t my favorite, and I wanted to create a holiday dessert that felt a little more “me” while still wowing a crowd. Enter: my Cranberry Custard Pie!
This recipe started as a labor-intensive version I found online. Let me tell you—it was delicious but far too fussy. Straining cranberries through a sieve left me with little to work with, and it felt like more trouble than it was worth. So, like I do with most recipes, I started tweaking it until I landed on this simplified, faster, and just as tasty version.
The best part? It’s so versatile! I’ve made it with a gluten-free crust, but to be honest, the filling is the real star, so I’ve been skipping the crust altogether. The result is a crust-less pie that’s easy, delicious, and packed with bright cranberry flavor. If you’re a crust lover, feel free to bake this in your favorite pie crust—just add a touch of sweetener and some orange zest for an extra festive flair.
And because I believe recipes are made to be personalized, I’m sharing some ideas to make this work for your health or dietary preferences. Whether you want it low-sugar, dairy-free, or vegan, this pie can flex with your needs.
So, grab your ingredients and get ready to enjoy a pie that’s as vibrant and unique as the holiday season itself. I hope you’ll love this Cranberry Custard Pie as much as I do—and remember, the best recipes are the ones you make your own!
Ready to try it? Scroll down for the recipe and let me know how you make it yours!
Crust-less Cranberry Custard Pie
Ingredients
- 4 cups fresh or frozen cranberries
- 1/2 cup Orange juice
- 2 Tbsp. Lemon juice
- 1 1/2 cup Sugar (for low carb options use stevia or erythritol to taste)
- 3 Eggs
- 1/2 cup Unsalted butter (1 stick) You can use coconut oil or another solid fat substitute if you like
- 1 Tbsp. Orange Zest
- 1 tsp Vanilla extract (or more to taste)
Instructions
- Preheat the oven to 275 degrees.
- Put cranberries, orange, lemon juice, sugar and a pinch of salt into a pan and simmer for 20-30 minutes.
- Let the mixture cool a little bit, then pour into a high powered blender and puree with the butter.
- Once the mixture is cool enough, blend on low and add in the eggs.
- Pour this mixture back into the pan, add the orange zest and vanilla and whisk until mixture is bubbling slightly.
- Pour this mixture into 8 ramekins and bake until set, about 20-30 min.
- Cool completely, then chill and serve with whipped cream or whipped coconut cream.
