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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/cranberry-custard-pie-recipe/