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

Scale

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)

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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.