Cranberry Curd Pie
This Cranberry Curd Pie features tart, silky cranberry curd in a crunchy graham crust, topped with fresh whipped cream and sugared cranberries.
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Cranberry Curd Pie is bright, festive, and perfect for sharing at your Holiday gatherings! The homemade, tart cranberry curd is vibrant, fruity, and adds a gorgeous pop of color. With its thick, custard-like texture, it pairs nicely with a simple graham cracker crust and makes for an easy, show-stopping dessert.
Ingredient Notes
- Cranberries: Fresh or frozen can be used for the curd. If using frozen, you will just need to add a few minutes when you cook down the cranberries.
- Sugar: Sweetens the curd to offset the tartness of the cranberries.
- Oranges: You’ll need the orange peel and juice. You will need the zest from one orange and about 2-3 large oranges to get ½ cup of juice.
- Eggs: 2 whole eggs and 2 egg yolks help thicken the curd.
- Butter: Gives the curd its silky texture and also helps it thicken as it sets.
- Pie Crust: To make this recipe super easy, I went with a store-bought pie crust, but any graham cracker crust will work.
How to Make Cranberry Curd
- Cook the cranberries. Add cranberries, sugar, orange juice, and zest to a medium pot. Cook over medium heat until the cranberries soften and start to pop.
- Immersion blend. Allow the cranberry mixture to cool for 5 minutes. Then use an immersion blender to purée the cooked cranberry mixture until completely smooth.
- Add the eggs. Whisk the whole eggs and yolks together with a fork, then slowly stream them into the cranberry purée. Add only a little at a time and continuously whisk the mixture so the eggs don’t cook.
- Cook the curd. Return the mixture to medium-low heat and cook until it thickens and starts to boil. An instant read thermometer should register about 170°F.
- Strain. Press the curd through a fine mesh strainer with a spatula to filter out the seeds and cranberry skins.
- Add butter. Stir the butter into the smooth curd until completely melted.
- Bake. Add the curd to the pie crust. To set the filling, heat oven to 350°F and bake the pie for 10 minutes.
How to Make Sugared Cranberries
My favorite way to finish this pie is with a ring of whipped cream topped with sparkling sugared cranberries and a few sprigs of rosemary, to look like the cutest Christmas wreath. You can decorate the pie however you like, but the sugared cranberries really do make it look extra festive for the season!
- Combine ½ granulated sugar and ½ cup water in a small saucepan. Bring the mixture to a boil.
- Remove the sugar syrup from the heat and add about 1 cup of fresh cranberries. Stir the mixture to coat the cranberries in the warm liquid, then allow to sit for 10 minutes.
- Spread the syrup-coated cranberries on a wire rack placed on top of a baking sheet. Separate the berries so none of them are touching. Allow the cranberries to sit and dry out for 1 hour.
- Add ½ cup of sugar to a mixing bowl and toss the sticky cranberries in the sugar to coat completely.
- Move the cranberries to a sheet pan lined with parchment paper, and allow them to dry out for at least another 30 minutes before adding them as a garnish on the pie!
Recipe FAQs
What is the best way to store the pie?
Store leftovers of the pie lightly covered with plastic wrap or in an airtight container, in the refrigerator for up to 3 days.
How far in advance can the pie be made?
The cranberry curd can be made up to a week in advance and stored in an airtight container in the fridge. The curd can be added to the pie crust and baked, up to a day in advance. The whipped cream should be made as close to serving as possible, since it will start to deflate and become watery as it sits.
Is the pie gluten free?
As long as you use a gluten-free crust or a crust recipe that does not contain any gluten, this pie will be gluten-free.
Can this be made in a tart shell instead?
Yes, you can make this pie into a cranberry curd tart instead. Use a pre-made tart shell or make your own crust using a tart pan with a removable bottom. Be sure to blind bake the crust before adding the curd.
Tips for the Best Cranberry Curd Pie
- Blend the cranberries. After the cranberries have cooked down, they need to be blended with either an immersion blender or a food processor. Blend the mixture until it reaches a smooth puree consistency.
- Strain the curd. For a smooth, silky curd, press it through a fine mesh strainer. This will filter out all the cranberry skins and seeds, as well as any little bits of egg that may have gotten cooked.
- Chill the pie. After baking the pie, it needs time to chill in the fridge. This helps the curd to set completely, making it easier to cut and serve. The pie should be chilled for at least 4 hours, but preferably overnight.
- Blot the top. The pie may develop some condensation on the top after sitting in the fridge, so I recommend using a paper towel to blot the top before piping on the whipped cream.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Cranberry Curd Pie
Ingredients
For the Cranberry Curd
For the Pie
- 1 (9-inch) graham cracker pie crust
For the Whipped Cream
- ½ cup (120mL) heavy cream
- 2 Tablespoons (24g) powdered sugar
- ½ teaspoon vanilla extract
For the Topping (optional)
Instructions
- For the Cranberry Curd: Preheat oven to 350°F. Combine the cranberries, sugar, orange juice, and orange zest in a medium saucepan. Cook the mixture over medium heat until the berries burst and soften. The liquid should boil and become foamy, about 10-15 minutes. Remove from heat and allow to cool down for 5 minutes.
- With an immersion blender or food processor, puree the cranberry mixture until completely smooth. Add the puree back to the saucepan.
- In a separate small bowl, whisk together the whole eggs and egg yolks. Very slowly stream the eggs into the cranberry puree a little at a time, whisking continuously so the eggs do not curdle.
- Return the cranberry mixture to the heat and cook until it thickens and starts to bubble up, about 5-10 minutes, or until an instant-read thermometer reaches 170°F.
- Remove the curd from the heat and press through a fine mesh sieve. Stir in butter until melted.
- Pour the curd into the pie crust and smooth top with a spatula. Place the pie onto a baking sheet and bake at 350°F for 10 minutes to set.
- Allow the pie to cool at room temperature for 1 hour, then move to the fridge to chill at least 4 hours, or overnight.
- For the Whipped Cream: Make the whipped cream once the pie has chilled completely. In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, and vanilla extract. Whip until medium-stiff peaks form, stiff enough for piping.
- For the Topping: Fill a piping bag, fitted with a large French piping tip, with the whipped cream. Pipe stars around the outer edge of the pie, add sugared cranberries and sprigs of rosemary, then serve and enjoy!
