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Cranberry Custard Pie Recipe

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★★★★★

4.9 from 147 reviews

This Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard nestled in a flaky pre-baked pie crust. Sweetened condensed milk and fresh orange juice bring a rich, tangy flavor, creating a perfect holiday dessert or a special treat year-round. The pie is finished with optional festive garnishes like whipped cream and sugared rosemary for a beautiful presentation.

Ingredients

Scale

Pie Crust

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

Filling

  • 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. Preheat oven: Preheat your oven to 350°F / 180°C / gas mark 4 to prepare 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, turning the dough a quarter turn every few rolls to prevent sticking. Add more flour as needed.
  3. Line pie dish: Carefully transfer the rolled dough into a 9-inch (23 cm) deep-dish pie pan. Press it smoothly into the pan, trim excess dough, and flute or crimp the edges as desired.
  4. Par-bake pie crust: Line the crust with parchment paper and foil, then fill with pie weights or dried beans. Bake for 10 minutes, remove weights and liners, then bake an additional 10 minutes until lightly browned.
  5. Cook cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat, simmering until most cranberries have burst, about 4 to 5 minutes.
  6. Strain cranberries: Use an immersion blender to puree the cooked cranberries, then strain through a fine-mesh sieve into a bowl, measuring out 2 cups of the cranberry mixture.
  7. Mix filling: In a large mixing bowl, whisk together sweetened condensed milk, egg yolks, the strained cranberry puree, and orange zest until smooth and thickened.
  8. Bake pie: Pour the filling into the par-baked crust. Bake for 30 to 35 minutes until the center is just set with a slight wobble. If edges brown too quickly, cover them with foil or a pie shield. Check doneness starting at 25 minutes, then every 5 minutes.
  9. Cool: Place the pie on a wire rack and let cool at room temperature for about 2 hours to set further.
  10. Refrigerate: Chill the pie in the refrigerator for at least 4 hours or overnight for best flavor and texture.
  11. Decorate: Optionally garnish the pie with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, and festive snowflake sprinkles for a holiday presentation.
  12. Store: Cover leftovers and refrigerate for up to 4 days to keep the pie fresh.

Notes

  • Using fresh orange juice and zest enhances the citrus flavor but bottled juice can be used in a pinch.
  • If using frozen cranberries, no need to thaw before cooking.
  • Par-baking the crust prevents sogginess from the moist filling.
  • The filling should have a slight wobble when done baking; it will set more when cooled.
  • Leftover pie can be refreshed by briefly warming or serving chilled.

Keywords: Cranberry Custard Pie, Holiday Pie, Cranberry Dessert, Orange Cranberry Pie, Sweetened Condensed Milk Pie

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