Brown Butter Custard Pie with Cranberry Glaze

Name: Brown Butter Custard Pie with Cranberry Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons plain powdered gelatin; Reserved browned butter solids from Cinnamon Toast Crumb Crust; 1 cup whole milk; 1/3 cup light brown sugar; 1/4 teaspoon cinnamon; Kosher salt; 3/4 cup plus 2 tablespoons heavy cream; 1/4 cup sour cream; Cinnamon Toast Crumb Crust; 3 1/2 ounces white chocolate, chopped; 2 tablespoons unsalted butter; 1/2 cup mashed sweet potatoes; 1 cup cranberry sauce, pureed and strained

Servings: persons

2 teaspoons plain powdered gelatin
Reserved browned butter solids from Cinnamon Toast Crumb Crust
1 cup whole milk
1/3 cup light brown sugar
1/4 teaspoon cinnamon
Kosher salt
3/4 cup plus 2 tablespoons heavy cream
1/4 cup sour cream
Cinnamon Toast Crumb Crust
3 1/2 ounces white chocolate, chopped
2 tablespoons unsalted butter
1/2 cup mashed sweet potatoes
1 cup cranberry sauce, pureed and strained

1
In a microwave-safe bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 3 minutes.
2
Microwave at high power for 10 seconds, until melted.
3
In a microwave-safe measuring cup, microwave the reserved brown butter solids with the milk, sugar, 1/8 teaspoon of the cinnamon and a pinch of salt until warm.
4
Whisk in the gelatin and refrigerate until set.
5
In a bowl, whisk 3/4 cup of the heavy cream and sour cream to soft peaks.
6
Whisk the custard to loosen it, then fold into the whipped cream.
7
Pour the custard into the Cinnamon Toast Crumb Crust; refrigerate for 30 minutes.
8
In a microwave-safe bowl, melt the white chocolate and butter.
9
Add the mashed sweet potatoes, the remaining 2 tablespoons of heavy cream and 1/8 teaspoon of cinnamon and a pinch of salt; whisk until smooth.
10
Transfer the sweet potato ganache to a pastry bag fitted with a 1/2-inch plain tip and refrigerate until chilled slightly, 15 minutes.
11
Pipe 1-inch mounds around the edge of the pie.
12
Refrigerate until the ganache is set, 10 minutes.
13
Pour the cranberry puree over the pie and spread it evenly with the back of a spoon.
14
Refrigerate until set, at least 30 minutes.
15
Cut the pie into wedges and serve.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons plain powdered gelatin, Reserved browned butter solids from Cinnamon Toast Crumb Crust, 1 cup whole milk, 1/3 cup light brown sugar, and more.

Yes, Brown Butter Custard Pie with Cranberry Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!