If you’re looking for a dessert that beautifully balances tartness and creamy sweetness, you have to try this Cranberry Custard Pie Recipe. It’s a festive, comforting dessert that brings together the vibrant zing of cranberries with a luscious custard filling, all nestled in a flaky, buttery crust. Whether it’s for a holiday feast or a cozy weekend treat, this pie is sure to become a beloved classic, impressing everyone with its striking color and delightful flavors.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, creating layers of flavor and texture that make this pie irresistible. From the bright cranberries to the silky custard, each component contributes to the pie’s stunning taste and perfect consistency.
- Refrigerated pie crust or a deep 9-inch pie shell: Provides a flaky, golden base that holds all the delicious filling without getting soggy.
- 4 cups cranberries (fresh or frozen): The star of the show, delivering tartness and vibrant color that make the pie pop.
- 1 cup orange juice (freshly squeezed preferred): Adds a citrusy brightness that complements the cranberries perfectly.
- 1 can sweetened condensed milk (14 oz): Offers rich sweetness and a creamy texture that forms the custard base.
- 6 large egg yolks (room temperature): Essential for thickening and enriching the custard filling.
- 1 tablespoon orange zest (approx. 2 oranges): Infuses the pie with fragrant notes that lift the entire dessert.
How to Make Cranberry Custard Pie Recipe
Step 1: Preparing and Blind Baking the Crust
Start by preheating your oven to 350°F (180°C). Roll out your pie crust to a 12-inch circle and place it in a deep 9-inch pie pan. Trimming and crimping the edges creates a neat and attractive base. To keep the crust from puffing up while baking, line it with parchment paper and foil, then fill with pie weights or dried beans. Bake it for 10 minutes, remove the weights and lining, then bake for another 10 minutes for a perfectly crisp shell that won’t be soggy once filled.
Step 2: Cooking and Straining the Cranberries
In a saucepan over medium heat, combine the cranberries and orange juice. Cook until most berries burst, releasing their bright juices – about 4 to 5 minutes. Then, puree this mixture and strain it through a fine mesh sieve to remove seeds and pulp. Measuring out 2 cups of this smooth cranberry juice-infused puree ensures the custard will be silky and vibrant.
Step 3: Mixing the Custard Filling
In a large bowl, whisk together the sweetened condensed milk, egg yolks, the cranberry mixture, and the freshly grated orange zest. Whisk until everything is thick, creamy, and fully combined. This luscious filling is the heart of your Cranberry Custard Pie Recipe, promising a custard that’s rich and tangy all at once.
Step 4: Baking the Pie
Pour the custard into your pre-baked pie shell and pop it into the oven. Bake for about 30 to 35 minutes until the center has a slight wobble but looks nearly set. Watch the crust closely; if it darkens rapidly, protect the edges with foil. Checking early from 25 minutes helps ensure your pie cooks evenly without burning.
Step 5: Cooling and Chilling
Once baked, transfer the pie to a wire rack and let it cool at room temperature for about 2 hours. For the best texture and flavor, refrigerate the pie for at least 4 hours or overnight. This resting time allows the custard to fully set, making each slice clean and beautifully firm.
Step 6: Optional Garnishing
Add a final touch of elegance with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary sprigs, or snowflake sprinkles for a festive look. These simple garnishes highlight the pie’s vibrant colors and enhance its holiday appeal perfectly.
How to Serve Cranberry Custard Pie Recipe
Garnishes
A swirl of lightly sweetened whipped cream adds a fluffy contrast to the creamy custard and tart berries. Dusting with a little extra orange zest or decorating with fresh red currants brightens the presentation, making your pie irresistible at any dessert table.
Side Dishes
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of crème fraîche to balance the cranberry’s tartness. For a festive spread, serve alongside warm mulled cider or a rich hot chocolate for an indulgent treat.
Creative Ways to Present
For holiday gatherings, consider serving the pie in individual mini tart shells for a personal touch or cut into small squares for a dessert buffet. Adding edible flowers or gold leaf accents can turn this simple pie into an elegant centerpiece that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten pie in the refrigerator, tightly covered with plastic wrap or foil. It stays delicious for up to 3 days, making it perfect for enjoying the next day without sacrificing flavor or texture.
Freezing
You can freeze the pie after it has fully cooled and chilled. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Frozen pie stays good for up to 2 months, ready for a future celebration or a quick dessert fix.
Reheating
To warm leftovers, thaw the pie overnight in the refrigerator. Then, reheat gently in a low oven (around 300°F) for about 10–15 minutes. This brings back the fresh-baked aroma without melting the custard, keeping the texture just right.
FAQs
Can I use frozen cranberries for this Cranberry Custard Pie Recipe?
Absolutely! Frozen cranberries work wonderfully and are often more convenient. Just thaw them slightly before cooking to ensure even bursting and puree.
Can I substitute fresh orange juice with bottled juice?
While freshly squeezed orange juice adds the best bright flavor, quality bottled orange juice can be used if needed. Just try to pick one without added sugars or preservatives for the closest flavor.
Is there a way to make this pie vegan?
Because the recipe relies heavily on egg yolks and sweetened condensed milk, making a vegan version would require significant substitutions like plant-based custards and egg replacers, which would alter the texture and flavor quite a bit.
What if my custard cracks while baking?
Slight cracking can happen if the pie bakes too hot or too long. To avoid this, bake until just set with a slight wobble in the center, and cover edges early if they brown too fast.
Can I double the recipe for a larger crowd?
Yes, doubling the filling is possible, but it’s best baked in two separate pie shells to ensure even cooking and proper custard setting.
Final Thoughts
This Cranberry Custard Pie Recipe is a true gem that brings warmth and brightness to any dessert table. Its inviting colors and perfect harmony of tart and sweet flavors make it an absolute joy to bake and share. Give it a try—you might just discover your new favorite pie!
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Cranberry Custard Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
Description
This delightful Cranberry Custard Pie combines the tartness of fresh cranberries with a creamy, smooth custard filling infused with fresh orange zest and juice. Perfectly baked in a flaky pie crust, this dessert is a festive centerpiece for holiday gatherings or a special treat any time of year. The pie’s bright, tangy flavor balances beautifully with the rich custard, making it an irresistible blend of sweet and tart.
Ingredients
Pie Crust
- Refrigerated pie crust or a deep 9-inch pie shell (store-bought or homemade)
Filling
- 4 cups (480 g / 17 oz) cranberries, fresh or frozen
- 1 cup (240 ml / 8 fl oz) orange juice (freshly squeezed preferred)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, at room temperature
- 1 tablespoon orange zest (approx. 2 oranges)
Instructions
- Prepare the pie crust: Preheat your oven to 350°F (180°C / gas mark 4). Roll out the refrigerated pie crust to a 12-inch (30 cm) circle on a lightly floured surface. Place the crust in a 9-inch deep-dish pie pan, trimming any excess dough and crimping or fluting the edges to your liking.
- Blind bake the crust: Line the crust with parchment paper and aluminum foil, then fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the weights, foil, and parchment paper. Return the crust to the oven and bake for an additional 10 minutes until lightly golden.
- Cook cranberries: In a medium saucepan, combine the cranberries and orange juice. Cook over medium heat for about 4-5 minutes, stirring occasionally, until most of the cranberries have burst and the mixture has thickened slightly.
- Puree and strain: Use an immersion blender to puree the cranberry mixture until smooth. Then, press it through a fine-mesh sieve into a bowl to remove solids, discarding any seeds and skins. Measure out 2 cups of the strained cranberry puree for the filling.
- Make the custard filling: In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, strained cranberry mixture, and orange zest until the mixture is thick and fully combined.
- Fill and bake the pie: Pour the custard filling evenly into the pre-baked pie crust. Bake the pie at 350°F (180°C) for 30-35 minutes, or until the center is nearly set but still has a slight wobble. If the crust edges start to darken too quickly, cover them with foil or a pie shield. Begin checking for doneness at 25 minutes, then every 5 minutes afterwards.
- Cool and chill: Remove the pie from the oven and place it on a wire rack to cool for about 2 hours. Then refrigerate the pie for at least 4 hours, or overnight, to allow the custard to fully set.
- Optional garnish: Before serving, garnish the pie with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary sprigs, and snowflake sprinkles for a festive touch.
Notes
- Using fresh orange juice and zest adds vibrant, fresh citrus flavor to the custard.
- Blind baking the crust prevents it from becoming soggy once the custard filling is added.
- Ensure egg yolks are at room temperature so they blend smoothly into the custard.
- The pie needs sufficient chilling time to ensure the custard firm up well for slicing.
- You can use frozen cranberries without thawing, but fresh berries will yield the best flavor.
- Cover crust edges with foil if they brown too quickly while baking the custard.
- For a dairy-free version, substitute sweetened condensed coconut milk or another plant-based alternative and note texture may vary.
