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Cranberry Custard Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/cranberry-custard-pie-recipe/