Lemon Ginger Cranberry Pie

So it has been a while since I have had a chance to try something new.  You know how life goes, one minute it's super slow, and the next it's really busy.  This weekend I was able to try a few new recipes, and to try out cooking with cranberries.  I was searching for things to do with cranberries, and after my success with the Lemon Ginger Cranberry Bread, I thought I would try a Lemon Ginger Cranberry Pie.  Like always, I find it very useful to get all of your ingredients out before you start to cook.

3/4 cup fresh squeezed lemon juice (About 4-6 lemons)
Zest of 2 lemons
2 tbsp fresh grated ginger
1/2 cup milk
3/4 cup sugar
3 whole eggs
1/4 cup cornstarch
4 tbsp butter (1/2 stick)
2 tbsp olive oil
3 cups fresh or frozen cranberries
1 frozen pie crust

Preheat the oven to 350 F.  Once preheated, bake the frozen pie crust for 10 minutes.  Now for my favorite part, making the custard filling.  In a double boiler, mix all the ingredients except the butter, olive oil, and cranberries.  Stir constantly until the custard thickens.  About 10-15 minutes.  Remove the custard from the heat, and add the butter and olive oil, mixing until the butter is melted.  Add the cranberries and mix until well incorporated.  Pour the filling into the pie crust, and bake for 30-45 minutes or until the crust is golden brown and the top of the pie has a nice golden color to it.  Pull it out and let it cool on a wire rack.  It is good while it is still warm, and with some vanilla ice cream.  The pie is a little tart, but still a good fun way to use my cranberries from Bountiful Baskets.