Cranberry Custard Pie Recipe

Introduction

Cranberry Custard Pie is a delightful blend of tart cranberries and smooth, creamy custard nestled in a flaky pie crust. Perfect for holiday gatherings or cozy evenings, this pie offers a unique twist on traditional fruit desserts with its vibrant flavor and silky texture.

Ingredients

• 1 refrigerated pie crust or a deep 9-inch 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 tablespoon orange zest (from approximately 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-inch (30 cm) circle on a lightly floured surface. Turn the dough a quarter turn every few rolls and add more flour if needed to prevent sticking.
3. Step 3: Transfer the rolled dough into a 9-inch (23 cm) deep-dish pie pan. Press gently to smooth it out. Trim any excess dough and flute or crimp the edges if desired.
4. Step 4: Line the crust with parchment paper and foil, then fill with pie weights or dried beans. Pre-bake the crust for 10 minutes. Remove the weights, foil, and parchment, then bake for another 10 minutes.
5. Step 5: Combine cranberries and orange juice in a medium saucepan. Cook over medium heat until simmering, then continue for 4 to 5 minutes until most berries burst.
6. Step 6: Puree the cranberries with an immersion blender, then strain the mixture through a fine mesh sieve. Measure out 2 cups of the strained cranberry mixture.
7. Step 7: In a large bowl, whisk together sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until thick and well combined.
8. Step 8: Pour the custard filling into the pre-baked pie crust. Bake for 30 to 35 minutes, until the center is mostly set but slightly wobbly. Cover the edges with foil if they darken too much. Check doneness starting at 25 minutes, then every 5 minutes.
9. Step 9: Cool the pie on a wire rack for about 2 hours.
10. Step 10: Refrigerate the pie for at least 4 hours or overnight to chill completely.
11. Step 11: Garnish if desired with whipped cream, fresh cranberries, red currants, sugared rosemary, or decorative sprinkles.
12. Step 12: Cover leftovers and store in the fridge for up to 4 days.

Tips & Variations

• Use fresh orange zest for the brightest flavor; freeze leftover zest to keep it fresh.
• If you prefer a sweeter filling, add a tablespoon of sugar when cooking the cranberries.
• To make the crust extra flaky, chill the dough before rolling out.
• Try substituting red currants or raspberries for a slightly different tartness.
• For a decorative touch, dust the crust edges with coarse sugar before baking.

Storage

Store any leftover pie covered in the refrigerator for up to 4 days. To reheat, allow the pie to come to room temperature or warm slices gently in a low oven for 5–10 minutes. The custard is best enjoyed chilled or at room temperature for the creamiest texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work well. There is no need to thaw them before cooking; just add a couple of extra minutes to the cooking time until they burst and soften.

Is it necessary to par-bake the crust?

Par-baking the crust helps prevent a soggy bottom by setting the dough before adding the custard filling. It’s recommended to ensure a crisp, fully cooked crust.

Cranberry Custard Pie Recipe

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★★★★★

4.4 from 78 reviews

• Author: Harry
• Total Time: 6 hours 15 minutes
• Yield: 8 servings 1x

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Description

This Cranberry Custard Pie combines the tartness of fresh cranberries with the creamy sweetness of condensed milk custard, baked in a flaky pie crust. A perfect festive dessert that offers a vibrant citrus aroma from orange zest and juice, balancing the rich custard with bright cranberry flavors. Ideal for holiday gatherings or any special occasion.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 refrigerated pie crust or a deep 9-in pie shell (store-bought or homemade)

Cranberry Mixture

• 4 cups / 480 g / 17 oz cranberries (fresh or frozen)
• 1 cup / 240 ml / 8 fl oz orange juice (freshly squeezed is best)

Custard Filling

• 1 can (14 oz / 400 g) sweetened condensed milk
• 6 large egg yolks, at room temperature
• 1 tbsp orange zest (from approx. 2 oranges)

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Instructions

1. Preheat oven: Preheat your oven to 350°F / 180°C / gas mark 4 to prepare for baking the pie crust and later finishing the custard pie.
2. Roll out pie crust: On a lightly floured surface, roll the refrigerated pie dough into a 12-inch (30 cm) circle. Rotate the dough about a quarter turn every few rolls, adding flour as needed to prevent sticking.
3. Line pie dish: Carefully transfer the dough into a 9-inch (23 cm) deep-dish pie pan. Press the dough smoothly into place, trim any excess overhang with a sharp knife, and flute the edges with your fingers or a fork for decoration.
4. Par-bake pie crust: Line the crust with parchment paper and aluminum foil, then fill with pie weights or dried beans evenly distributed. Bake for 10 minutes, then remove the weights, foil, and parchment and bake for an additional 10 minutes until lightly golden and set.
5. Cook cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until the mixture simmers and most berries burst, about 4 to 5 minutes.
6. Strain cranberries: Puree the cooked cranberries using an immersion blender. Press the puree through a fine-mesh sieve to extract the smooth cranberry mixture. Measure out 2 cups for the filling.
7. Mix filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, strained cranberry mixture, and orange zest until thick and well combined.
8. Bake pie: Pour the cranberry custard filling into the pre-baked pie crust. Bake at 350°F / 180°C for 30 to 35 minutes until the filling is almost set but still slightly wobbly in the center. Cover the crust edges with foil if they darken too quickly. Begin checking for doneness at 25 minutes and then every 5 minutes.
9. Cool: Transfer the baked pie to a wire rack and cool for about 2 hours at room temperature.
10. Refrigerate: Chill the pie in the refrigerator for at least 4 hours or preferably overnight to fully set the custard.
11. Decorate: Optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, and snowflake sprinkles for a festive finish.
12. Store: Cover leftovers and refrigerate for up to 4 days to maintain freshness and flavor.

Notes

• Using freshly squeezed orange juice enhances the flavor but store-bought juice can be used in a pinch.
• Allow egg yolks to come to room temperature for better mixing and smooth custard texture.
• Par-baking the crust prevents sogginess from the moist filling.
• If the crust edges brown too fast during baking, cover them with foil or a pie shield.
• For a vegan alternative, substitute egg yolks and condensed milk with appropriate plant-based products, though this will alter texture and taste.
• Letting the pie chill overnight improves the custard’s firmness and flavor melding.
• Serve chilled or at room temperature with whipped cream or fresh fruit toppings.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry custard pie, holiday pie, festive dessert, cranberry dessert, custard pie recipe, orange zest pie, sweetened condensed milk pie