Buttery Creamy Cranberry Pie
A delightful dessert combining the tartness of fresh cranberries with a rich, creamy filling, perfect for holiday gatherings.
Servings: 8 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 2 cups fresh cranberries about 225g
- 1 cup granulated sugar 200g
- 1 cup heavy cream 240ml
- 1/2 cup unsalted butter 113g, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pre-made pie crust pre-made pie crust store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the cranberries and granulated sugar. Place over medium heat and stir consistently. After a few minutes, you will hear the cranberries start to pop.
- In a mixing bowl, whisk together the heavy cream, melted butter, eggs, vanilla extract, and salt until well combined.
- Once the cranberry mixture has popped and softened, mix it into the creamy mixture. Stir until everything is nicely blended together.
- Pour the filling into the pre-made pie crust, ensuring an even layer.
- Bake in the preheated oven for about 45 minutes, or until the filling is set and a bit golden on top.
- Allow the pie to cool completely before serving.
Notes
Chill before serving for a refreshing dessert. Serve with toppings like whipped cream or vanilla ice cream. Garnish with fresh mint leaves for a lovely presentation. Try mixing in blueberries or raspberries for a mixed berry delight. Consider adding nuts for added crunch or spices for flavor.