Cranberry Custard Pie Recipe

Introduction

This cranberry custard pie blends tart cranberries with a smooth, creamy filling for a delightful dessert. The tangy orange complements the sweetened condensed milk custard, creating a perfect balance of flavors. It’s an inviting treat for holidays or any special occasion.

Ingredients

• Refrigerated pie crust or a deep 9-in 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 tbsp orange zest (from approx. 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 in / 30 cm circle on a lightly floured surface, turning the dough regularly and adding flour as needed to prevent sticking.
3. Step 3: Transfer the rolled dough to a 9-in / 23 cm deep-dish pie pan, smooth it down, trim excess dough, and flute or crimp the edges as desired.
4. Step 4: Line the crust with parchment paper and tin foil, fill with pie weights or dried beans, and pre-bake for 10 minutes. Remove weights and liners, then bake for another 10 minutes.
5. Step 5: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering and most berries burst, about 4-5 minutes.
6. Step 6: Puree the cranberry mixture with an immersion blender, then strain through a fine mesh sieve to collect 2 cups of cranberry puree.
7. Step 7: In a large bowl, whisk together sweetened condensed milk, egg yolks, cranberry puree, and orange zest until thick and well combined.
8. Step 8: Pour the filling into the pre-baked crust and bake for 30-35 minutes, until the center is almost set but still slightly wobbly. Cover crust edges with foil if they begin to brown too much.
9. Step 9: Cool the pie on a wire rack for about 2 hours.
10. Step 10: Refrigerate for at least 4 hours or overnight to fully set.
11. Step 11: Optionally, garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive sprinkles before serving.

Tips & Variations

• Use freshly squeezed orange juice and zest for the brightest flavor. If unavailable, bottled juice and dried zest can work as substitutes.
• To prevent a soggy crust, ensure the pie shell is thoroughly pre-baked before adding the filling.
• For extra texture, sprinkle chopped toasted pecans or walnuts on the cooled pie before serving.
• Try substituting half the cranberries with fresh or frozen raspberries for a different berry twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. The custard filling keeps best chilled and firm. When ready to serve, allow the pie to sit at room temperature for 10-15 minutes for the best texture. Avoid freezing as it may affect the custard’s smoothness.

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. Thaw them slightly before cooking to help them break down evenly during simmering.

What if I don’t have pie weights for par-baking?

You can use dried beans, uncooked rice, or even sugar as a substitute to weigh down the crust and prevent bubbling while pre-baking.

Cranberry Custard Pie Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

This Cranberry Custard Pie combines a crisp pre-baked pie crust with a smooth, tangy cranberry custard filling. Made with fresh or frozen cranberries cooked down and pureed, this pie offers a refreshing citrus twist from orange juice and zest. Perfectly baked until just set, it’s a festive dessert ideal for special occasions and holidays.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

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

Filling

• 4 cups (480 g / 17 oz) fresh or frozen cranberries
• 1 cup (240 ml / 8 fl oz) freshly squeezed orange juice
• 1 can (14 oz / 400 g) sweetened condensed milk
• 6 large egg yolks, at room temperature
• 1 tbsp orange zest (from approximately 2 oranges)

Instructions

1. Preheat oven: Set your oven to 350°F (180°C, gas mark 4) to get it ready for 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. Rotate the dough every few rolls and add flour as needed to prevent sticking.
3. Line pie dish: Carefully transfer the rolled dough into a 9-inch (23 cm) deep-dish pie pan. Use your fingers to smooth the dough in place, trim the excess edges with a sharp knife, and flute or crimp the edges as desired.
4. Par-bake pie crust: Line the pie crust with parchment paper and cover it with tin foil. Fill with pie weights or dried beans, distributing evenly. Bake for 10 minutes. Remove weights, foil, and parchment, then bake an additional 10 minutes until the crust is lightly golden.
5. Cook cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering, continue cooking for 4 to 5 minutes until most berries have burst.
6. Strain cranberries: Puree the cooked cranberries using an immersion blender. Press the puree through a fine mesh sieve into a bowl to remove seeds and pulp. Measure out 2 cups of the strained cranberry mixture.
7. Mix filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, 2 cups of the cranberry mixture, and orange zest until fully combined and thickened.
8. Bake pie: Pour the cranberry custard filling into the pre-baked crust. Bake for 30 to 35 minutes until the center is mostly set but slightly wobbly. Cover the edges with foil or a pie shield if they darken too quickly. Begin checking doneness at 25 minutes, then every 5 minutes thereafter.
9. Cool: Transfer the pie to a wire rack and allow it to cool for about 2 hours at room temperature.
10. Refrigerate: Refrigerate the pie for at least 4 hours or overnight to fully set the custard.
11. Decorate: Optionally, garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, and snowflake sprinkles before serving.

Notes

• Ensure egg yolks are at room temperature to help the filling blend smoothly.
• If the pie crust edges brown too quickly, use foil or a pie shield to protect them during baking.
• Cranberries can be used fresh or frozen without affecting the final taste.
• The pie is best served chilled, so refrigerate for several hours or overnight.
• For a decorative touch, add seasonal garnishes such as sugared herbs and fresh berries.

Keywords: Cranberry Pie,Custard Pie,Holiday Dessert,Orange Zest Pie,Thanksgiving Dessert