Preheat your oven to 375°F (190°C).

Place the pie crust in a 9-inch pie dish.

In a medium saucepan, combine cranberries and 1/2 cup of sugar over medium heat.

Cook until the cranberries burst and create a thick sauce, about 10 minutes.

Remove from heat and allow to cool slightly.

In a mixing bowl, whisk together the remaining sugar, eggs, heavy cream, vanilla, cornstarch, and salt.

Pour the cranberry mixture into the bottom of the pie crust.

Gently pour the custard mixture over the cranberries.

Bake for 35–40 minutes until the custard is set and the top is golden brown.

Let the pie cool completely before slicing.