If you love the inviting harmony of tart cranberries and silky-smooth custard nestled in a flaky crust, the Cranberry Custard Pie Recipe is about to become your new favorite holiday classic. This pie combines vibrant cranberry flavor with a luscious creamy filling that melts in your mouth, all wrapped in a buttery, perfectly baked crust. Whether you’re serving it at a festive gathering or enjoying a cozy night in, this dessert offers a sensational balance of sweet and tangy that will delight every palate.
Ingredients You’ll Need
The ingredients for this pie are delightfully simple, yet each plays a crucial role in creating that signature balance of texture and flavor. From the zesty orange accents to the creamy custard and bright cranberries, you’ll see how every component contributes to the magic of this pie.
- Pie crust: Use a refrigerated or homemade deep 9-inch pie shell for a crisp, flaky foundation that holds all the filling beautifully.
- Cranberries (4 cups): Fresh or frozen, they provide the tart brightness that defines the pie’s flavor.
- Orange juice (1 cup): Freshly squeezed is best to add a refreshing citrus note that lifts the cranberries.
- Sweetened condensed milk (1 can): This adds richness and natural sweetness, creating the custard’s creamy texture.
- Egg yolks (6 large): At room temperature, they ensure a thick, luscious custard and a beautiful golden hue.
- Orange zest (1 tablespoon): Adds a fragrant citrus punch that brightens every bite.
How to Make Cranberry Custard Pie Recipe
Step 1: Prepare and blind bake the crust
Begin by preheating your oven to 350°F (180°C). Roll out your pie crust into a 12-inch circle on a lightly floured surface and place it gently into a 9-inch deep-dish pan. Trim any excess and create a pretty fluted edge. To prevent sogginess, line the crust with parchment paper and aluminum foil, then fill with pie weights or dried beans. Blind bake for 10 minutes, remove the weights and liners, and bake another 10 minutes until it’s lightly golden.
Step 2: Cook and strain the cranberries
While the crust is baking, combine your cranberries and orange juice in a saucepan over medium heat. Cook just until most berries have popped, about 4-5 minutes, releasing their vibrant juices. Use an immersion blender to puree the mixture smoothly, then strain it through a fine mesh sieve to catch the skins and seeds, ensuring your custard is silky smooth. Set aside 2 cups of this fresh cranberry juice for the filling.
Step 3: Make the custard filling
In a large bowl, whisk together the sweetened condensed milk, egg yolks, cranberry juice, and orange zest until the mixture is thick and well combined. This mixture will become your glorious custard, infused with natural tartness and citrus aroma. The combination will give you an irresistible balance of flavors and a stunning rosy pink color.
Step 4: Fill the pie and bake
Pour the custard into your pre-baked crust and gently smooth out the top. Bake for 30 to 35 minutes, starting to check at the 25-minute mark. The custard should be mostly set with just a slight wobble in the center when it’s done. To avoid a crust that’s too dark, cover the edges with foil or a pie shield if needed.
Step 5: Cool and chill the pie
After baking, transfer the pie to a wire rack to cool completely for about 2 hours, then move it to the refrigerator for at least 4 hours or overnight. This chilling step is key for the custard to firm up perfectly, resulting in that melt-in-your-mouth texture we all adore.
How to Serve Cranberry Custard Pie Recipe
Garnishes
Take your Cranberry Custard Pie Recipe to the next level with charming garnishes. A dollop of sweetened whipped cream adds luscious creaminess, while fresh cranberries or red currants scattered on top deliver a burst of color and extra zing. For an elegant finish, try sugared rosemary sprigs or sprinkle delicate snowflake decorations to bring festive sparkle.
Side Dishes
This pie pairs wonderfully with light, complementary sides. Serve with a scoop of vanilla ice cream or a simple cup of hot tea or coffee to balance the tart and sweet flavors. It’s also a fantastic finale after a hearty holiday meal, cleansing the palate with its refreshing custard and fruit notes.
Creative Ways to Present
For a fun twist, serve individual slices with swirls of cranberry sauce or drizzle a little honey or caramel on top. You could also cut the pie into smaller tarts using individual tart pans before baking – perfect for parties where everyone wants their own personal slice of this deliciousness.
Make Ahead and Storage
Storing Leftovers
Your Cranberry Custard Pie Recipe will keep well when wrapped tightly with plastic wrap or stored in an airtight container in the fridge. It stays fresh for about 3 to 4 days, making it a convenient dessert you can enjoy over multiple occasions.
Freezing
While the pie is best enjoyed fresh or chilled, you can freeze slices if necessary. Wrap them individually in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight before serving; bear in mind the texture may be slightly softer after freezing.
Reheating
It’s best to enjoy this pie chilled, but if you prefer it slightly warmed, use a low oven heat for just a few minutes or let it come to room temperature. Avoid microwaving to keep the custard texture intact.
FAQs
Can I use frozen cranberries for this pie?
Absolutely! Frozen cranberries work perfectly in this Cranberry Custard Pie Recipe. Just thaw them slightly before cooking, and proceed as usual. They provide the same bright flavor as fresh berries.
Is it necessary to strain the cranberry mixture?
Straining the cranberry puree removes seeds and skins, resulting in a smooth custard filling. If you prefer a bit more texture, you can skip this step, but the classic recipe calls for straining to achieve that silky finish.
Can I make the pie crust from scratch?
Definitely! A homemade crust adds a wonderful personal touch and buttery flavor. Just be sure to blind bake it as directed to prevent sogginess once the custard filling is added.
How can I tell when the custard is done baking?
Look for the custard to be mostly set with a gentle wobble in the center when you lightly shake the pan. This ensures it will firm up perfectly after chilling without overbaking and cracking.
Can I prepare this pie a day ahead?
Yes, preparing the pie a day ahead is ideal. The custard needs time to set in the refrigerator, so making it the night before ensures you serve a pie with perfect texture and flavor.
Final Thoughts
This Cranberry Custard Pie Recipe is truly a treasure to have in your dessert repertoire—rich, vibrant, and endlessly comforting. Once you try it, you’ll find it hard to go back to ordinary pies. So why not treat yourself and your loved ones to a slice of this wonderful creation? It’s festive enough to impress guests and simple enough to become a cherished tradition at your table.
Print
Cranberry Custard Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 15 minutes (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Custard Pie combines tart cranberries with a creamy, smooth custard filling, all nestled in a buttery, flaky pie crust. The tartness of the cranberries is balanced by the sweetness of condensed milk and orange zest, creating a festive, flavorful dessert perfect for holiday gatherings or special occasions. The pie is baked to a perfect set with a slight wobble in the center and served chilled for a refreshing finish.
Ingredients
Pie Crust
- Refrigerated pie crust or a deep 9-inch pie shell (store-bought or homemade)
Custard 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)
Instructions
- Preheat and Prepare 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 excess and fluting or crimping edges as desired.
- Blind Bake Crust: Line the crust with parchment paper and aluminum foil, then fill with pie weights or dried beans. Bake for 10 minutes, remove the weights, foil, and parchment, and bake for an additional 10 minutes until the crust is partially cooked and set.
- Cook Cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until most cranberries have burst, about 4-5 minutes, releasing their juices.
- Puree and Strain: Using an immersion blender, puree the cranberry mixture. Then press it through a fine-mesh sieve into a bowl to remove solids and seeds. Measure out 2 cups of the smooth cranberry puree for the filling.
- Make Custard Filling: In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until the mixture is thick and well combined, ensuring an even custard texture.
- Fill and Bake Pie: Pour the custard filling into the pre-baked pie crust. Bake for 30-35 minutes, or until the center is almost set with a slight wobble when shaken gently. To prevent the crust edges from over-browning, cover them with foil or a pie shield if needed. Begin checking doneness at 25 minutes and continue checking every 5 minutes thereafter.
- Cool and Chill: Place the baked pie on a wire rack and let it cool for about 2 hours at room temperature. Then refrigerate it for at least 4 hours or preferably overnight to fully set the custard and enhance the flavors.
- Garnish (Optional): Before serving, garnish the pie with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary sprigs, and decorative snowflake sprinkles for a festive presentation.
Notes
- Ensure egg yolks are at room temperature for a smooth custard.
- You can use fresh or frozen cranberries; if frozen, no need to thaw before cooking.
- Blind baking the crust helps prevent sogginess with the custard filling.
- Adjust baking time slightly according to your oven’s performance and pie pan material.
- The pie is best served well chilled after refrigeration to enhance firmness and flavor melding.
- For a dairy-free alternative, consider using coconut condensed milk and a vegan pie crust, though results may vary.
- Store leftovers covered in the refrigerator for up to 3 days.
