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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
Cool: Transfer the baked pie to a wire rack and cool for about 2 hours at room temperature.
Refrigerate: Chill the pie in the refrigerator for at least 4 hours or preferably overnight to fully set the custard.
Decorate: Optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, and snowflake sprinkles for a festive finish.
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