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

Scale

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)

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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.