Cranberry Custard Pie

We love cranberries in this household! This pie combines an old fashioned buttermilk custard with a sweet/tart cranberry filling and chocolate cookie crust. Whipped cream on top is a must!

Chocolate crust 1 sleeve (about 9 whole) chocolate graham crackers, crushed 6 tbsp melted butter

Filling-

1 Cup sugar

3 Tbsp flour
½ tsp salt
2 Cups buttermilk
4 eggs, beaten
¼ cup melted butter
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg

Topping- Whipped cream, “frosted” cranberries and chocolate shavings (if desired)

Preheat oven to 400 degrees. Combine crushed graham cracker sand melted butter. Press firmly into a 9.5 inch pie plate, or use 9 inch if that’s all you have, you may have some leftover. Press slightly up the sides. Chill in refrigerator until filling is ready. 

Combine eggs, buttermilk, sugar, melted butter, salt, cinnamon, nutmeg, vanilla and flour I na  large bowl. Mix thoroughly and pour into the pie plate over the crust. Do not fill all the way to the top- leave about ½ inch.

Bake in a preheated 400 degree oven for 10 min, then lower heat to 325 degrees and bake for another 40-45 minutes until center is firm looking and not jiggly. Let cool and refrigerate at least 2 hours. Before serving decorate with whipped cream, chocolate shavings and “frosted” cranberries. Serve cold. 

To frost cranberries, whip 2 egg whites, dip cranberries in, drain excess and then roll into cinnamon sugar or sugar and let dry before placing on pie.