Introduction

This cranberry custard pie is a delightful blend of tart cranberries and creamy custard nestled in a buttery pie crust. Perfect for festive occasions or a cozy dessert, its vibrant flavors and smooth texture will impress your family and friends.

A single slice of bright red berry tart sits on a white plate with a golden fork beside it. The tart has three layers: a thick, firm golden crust at the bottom, a smooth, deep red middle layer, and a slightly glossy bright red top layer. On top, there is a dollop of white whipped cream in the center, surrounded by small clusters of red currants, a sugared dark berry, and a few frosted green leaves. Small white snowflake-shaped decorations are scattered on the tart surface and plate. The plate rests on a white marbled texture with more red berries and powdered sugar sprinkled around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Refrigerated pie crust or a deep 9-inch 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 tablespoon orange zest (from approximately 2 oranges)

Instructions

Step 1: Preheat your oven to 350°F (180°C / gas mark 4).
Step 2: Roll the refrigerated pie dough into a 12-inch (30 cm) circle on a lightly floured surface. Turn the dough about a quarter turn every few rolls and add flour as needed to prevent sticking.
Step 3: Carefully transfer the dough into a 9-inch (23 cm) deep-dish pie pan. Tuck it in smoothly with your fingers, trim the excess with a sharp knife, and flute or crimp the edges as desired.
Step 4: Line the crust with parchment paper and tin foil, then fill with pie weights or dried beans (about two standard sets). Pre-bake the crust for 10 minutes. Remove weights, foil, and parchment, then bake for another 10 minutes.
Step 5: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering and most berries have burst, about 4–5 minutes.
Step 6: Puree the cranberry mixture using an immersion blender, then strain through a fine-mesh sieve into a bowl. Measure out 2 cups of the puree.
Step 7: In a large bowl, whisk together sweetened condensed milk, egg yolks, strained cranberry puree, and orange zest until well combined and thickened.
Step 8: Pour the filling into the pre-baked crust. Bake for 30 to 35 minutes until the center is almost set but still slightly wobbly. Cover the crust edges with foil if they brown too quickly. Begin checking at 25 minutes, then every 5 minutes.
Step 9: Cool the pie on a wire rack for about 2 hours.
Step 10: Refrigerate the pie for at least 4 hours or preferably overnight to fully set.
Step 11: If desired, garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive sprinkles before serving.
Step 12: Cover leftover pie and store in the refrigerator for up to 4 days.

Tips & Variations

Use fresh orange juice and zest for the brightest citrus flavor, but bottled juice also works in a pinch.
For extra texture, sprinkle some chopped nuts like pecans on top before serving.
To prevent a soggy crust, consider brushing the pre-baked crust with a thin layer of beaten egg white before adding the filling.
If you prefer a sweeter pie, increase the orange juice by 2 tablespoons or add a bit of sugar to the cranberry mixture before straining.

Storage

Store the cranberry custard pie covered in the refrigerator for up to 4 days. For best texture and flavor, reheat slices gently in the microwave for a few seconds or enjoy chilled. Avoid freezing as the custard filling may separate upon thawing.

How to Serve

The image shows a deep red tart with two visible layers, a smooth vibrant red filling sitting on a thin beige crust, all held in a flaky light brown pie crust with crimped edges. On top, there are small white cream swirls evenly spaced, glossy red currants, dark sugared berries, and small green frosted leaves for decoration. A slice is cut from the tart, showing the smooth inside and revealing the crust's thickness. Around the tart are scattered red currants and two gold forks resting on a white plate near the cut slice. In the background, two white bowls filled with red currants sit on a white marbled table. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries?

Yes, you can use frozen cranberries without thawing them first. They will cook down just as well during the simmering step.

What if I don’t have pie weights?

If pie weights are unavailable, dried beans, rice, or uncooked lentils can work as a substitute for blind baking the crust.