Cranberry Custard Pie Recipe

Introduction

Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard nestled in a flaky pie crust. This unique dessert offers a refreshing twist on classic custard pie, perfect for holiday gatherings or anytime you want a special treat.

Ingredients

• Refrigerated pie crust or a deep 9-in pie shell (store-bought or homemade)
• 4 cups / 480 g / 17 oz cranberries (fresh or frozen)
• 1 cup / 240 ml / 8 fl oz orange juice (freshly squeezed is best)
• 1 can (14 oz / 400 g) sweetened condensed milk
• 6 large egg yolks, at room temperature
• 1 tbsp orange zest (from approx. 2 oranges)

Instructions

1. Step 1: Preheat your oven to 350°F / 180°C / gas mark 4.
2. Step 2: Roll the refrigerated pie dough into a 12 in / 30 cm circle on a lightly floured surface. Turn the dough about a quarter after every few rolls and add more flour as needed to prevent sticking.
3. Step 3: Transfer the rolled dough into a 9-in / 23 cm deep-dish pie pan. Press it smoothly into the pan, trim any overhang, and flute or crimp the edges if you like.
4. Step 4: Line the crust with parchment paper and foil, then fill with pie weights or dried beans (2 standard sets). Pre-bake for 10 minutes, remove weights and liners carefully, then bake for another 10 minutes.
5. Step 5: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering and until most berries burst, about 4 to 5 minutes.
6. Step 6: Puree the cranberry mixture with an immersion blender. Strain it through a fine-mesh sieve into a bowl and measure out 2 cups of the strained mixture.
7. Step 7: In a large bowl, whisk together sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until well combined and thickened.
8. Step 8: Pour the filling into the pre-baked crust. Bake for 30 to 35 minutes until the center is almost set but still slightly wobbly. If the crust darkens too much, cover edges with foil or a pie shield. Begin checking doneness at 25 minutes.
9. Step 9: Cool the pie on a wire rack for about 2 hours.
10. Step 10: Refrigerate the pie to chill completely for at least 4 hours or overnight for best texture.
11. Step 11: If desired, garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or snowflake sprinkles before serving.

Tips & Variations

• Use freshly squeezed orange juice and zest for the brightest flavor. Frozen cranberries work well if fresh are unavailable.
• To avoid a soggy crust, make sure to par-bake your pie shell thoroughly with pie weights.
• For a festive touch, add a sprinkle of cinnamon or nutmeg to the filling mixture.
• Swap orange juice for lemon juice for a different citrus note that pairs well with cranberries.

Storage

Cover leftover pie with plastic wrap or foil and store it in the refrigerator for up to 4 days. Reheat slices gently at room temperature or enjoy chilled. This pie is best served cold to maintain its custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie benefits from chilling overnight to fully set the custard and develop flavor, making it ideal for preparing a day in advance.

Can I use frozen cranberries for this recipe?

Absolutely. Frozen cranberries work well and should be cooked directly from frozen. They may release more liquid, so strain carefully to achieve the right consistency for the filling.

Cranberry Custard Pie Recipe

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4.8 from 89 reviews

A luscious Cranberry Custard Pie combining tart cranberries and creamy custard in a flaky pre-baked pie crust. The filling is made with fresh orange juice, sweetened condensed milk, and egg yolks, creating a velvety texture with a bright citrus zing. This pie is perfect for holiday gatherings or a special dessert that balances sweet and tart flavors beautifully.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Base

• 1 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 (from approximately 2 oranges)

Instructions

1. Preheat oven: Set your oven to 350°F (180°C, gas mark 4) to allow it to fully preheat before baking the pie.
2. Roll out pie crust: On a lightly floured surface, roll the refrigerated pie dough into a 12-inch (30 cm) circle, turning the dough a quarter turn periodically and adding more flour as needed to prevent sticking.
3. Line pie dish: Gently place the rolled-out dough into a 9-inch (23 cm) deep-dish pie pan. Smooth it down with your fingers, trim excess dough, and flute or crimp edges as desired.
4. Par-bake pie crust: Line the crust with parchment paper and foil, fill with two standard sets of pie weights or dried beans to keep the crust from puffing. Bake for 10 minutes, then remove weights and liners, and bake an additional 10 minutes until lightly golden.
5. Cook cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering and most berries burst, about 4-5 minutes.
6. Strain cranberries: Use an immersion blender to puree the cooked cranberries. Press the puree through a fine-mesh sieve to remove skins and seeds, collecting 2 cups of smooth cranberry mixture.
7. Mix filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, strained cranberry puree, and orange zest until fully combined and thickened.
8. Bake pie: Pour the custard filling into the pre-baked pie crust. Bake for 30 to 35 minutes, until the center is almost set but still slightly wobbly. Cover edges with foil if they brown too quickly. Start checking doneness at 25 minutes.
9. Cool: Transfer the pie to a wire rack and allow to cool at room temperature for about 2 hours.
10. Refrigerate: Chill the pie in the refrigerator for at least 4 hours or overnight to allow the custard to fully set.
11. Decorate: Optionally, garnish the pie with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive sprinkles before serving.
12. Store: Cover leftovers and refrigerate for up to 4 days to maintain freshness.

Notes

• Use fresh orange juice and zest for the best citrus flavor.
• Pre-baking the crust (blind baking) prevents it from becoming soggy when filled.
• The pie filling will continue to set as it cools and chills in the refrigerator.
• If the crust edges darken too quickly, shield them with foil or a pie crust protector.
• This pie can be decorated with seasonal garnishes for added visual appeal.
• Store leftovers covered in the fridge to maintain the custard texture and avoid drying out.

Keywords: cranberry custard pie, holiday dessert, custard pie, cranberries, orange zest pie, creamy tart pie