The holidays are nearing and one of my favourite things to devour during family gatherings is yes you guessed it, P-I-E. Isn’t everyone’s favourite part of family dinners dessert anyways? This year, we’re spending it over at my in-laws home. With the addition of our little newborn, I have limited time to bake in between mommy duties of breastfeeding and diaper changes. Here’s a super simple and easy Cranberry Lemon Custard pie made with Tenderflake unbaked pie shell that helped reduced prep time to a mere 5 minutes! This festive pie will surely impress your guests or host this holiday season.
PREP TIME 5 mins | COOK TIME 55 mins | TOTAL TIME 1 hour | SERVES 8
I N G R E D I E N T S:
Tenderflake unbaked pie shell
12 oz. bag fresh or frozen cranberries
1 cup sugar
3 eggs beaten
1 cup heavy whipping cream
¼ cup flour
½ tsp salt
1 Tbsp lemon zest
1 tsp vanilla extract
S T E P S:
1. Preheat oven to 350°
2. Place cranberries in the unbaked pie shell
3. In a separate bowl, whisk toegether all the remaining ingredients together and pour over cranberries
4. Bake 50 minutes or until the custard is set
5. Let cool before serving!
*This post has been brought to you in partnership with Tenderflake
