Cranberry Custard Pie Recipe

Introduction

This Cranberry Custard Pie combines tart cranberries with a smooth, creamy custard, all nestled in a flaky pie crust. Perfect for holiday gatherings or any time you want a festive, flavorful dessert with a beautiful balance of sweet and tangy.

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 tbsp orange zest (from approximately 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-inch (30 cm) circle on a lightly floured surface. Turn the dough a quarter turn after every few rolls, adding flour as needed to prevent sticking.
3. Step 3: Carefully transfer the dough into a 9-inch (23 cm) deep-dish pie pan. Press it smoothly into the dish, trim the excess overhang with a sharp knife, and flute or crimp the edges as desired.
4. Step 4: Line the crust with parchment paper and foil, then fill with pie weights or dried beans (two standard sets). Bake for 10 minutes. Remove weights, foil, and parchment, then bake for another 10 minutes until the crust is lightly golden.
5. Step 5: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering and most berries have burst, about 4 to 5 minutes.
6. Step 6: Puree the cooked cranberries using an immersion blender, then strain through a fine-mesh sieve into a bowl. Measure out 2 cups of the strained mixture.
7. Step 7: In a large bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until smooth and thickened.
8. Step 8: Pour the filling into the pre-baked pie crust. Bake for 30 to 35 minutes until the center is almost set but still slightly wobbly. Cover edges with foil if the crust browns too quickly. Start checking at 25 minutes.
9. Step 9: Cool the pie on a wire rack for about 2 hours.
10. Step 10: Refrigerate the pie for at least 4 hours or overnight to fully set.
11. Step 11: If desired, garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive sprinkles before serving.
12. Step 12: Store any leftovers covered in the refrigerator for up to 4 days.

Tips & Variations

• For extra flavor, try adding a teaspoon of cinnamon or ground ginger to the cranberry mixture before baking.
• If you prefer a less tart pie, use a mix of cranberries and fresh or frozen blueberries.
• To make your own pie crust, use a classic butter crust recipe for added flakiness and flavor.
• Allow the egg yolks to come to room temperature before whisking to ensure a smooth, creamy custard.

Storage

Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 4 days. Reheat slices gently if desired, but the pie is best enjoyed chilled or at room temperature.

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 and can be used directly without thawing. Cooking them with the orange juice will thaw and break them down during preparation.

What can I substitute for sweetened condensed milk?

If you prefer to avoid sweetened condensed milk, you can make your own by simmering whole milk and sugar until thickened, but this will alter the texture slightly. Alternatively, evaporated milk combined with sugar can be used, though results may vary.

Cranberry Custard Pie Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

This Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard nestled in a flaky pre-baked pie crust. Infused with fresh orange juice and zest, this pie offers a refreshing citrus twist perfect for the holiday season or any cozy gathering. The recipe involves simmering cranberries, blending them into a smooth puree, and combining with sweetened condensed milk and egg yolks before baking to a luscious set custard filling.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 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 it a quarter turn after every few rolls to ensure even thickness and prevent sticking.
3. Line pie dish: Transfer the rolled dough carefully into a 9-inch / 23 cm deep-dish pie pan. Press it in smoothly with your fingers, trim excess dough from the edges, and flute or crimp the edges as desired.
4. Par-bake pie crust: Line the crust with parchment paper and foil, fill with pie weights or dried beans (use two standard sets), and bake for 10 minutes. Remove weights and lining, then bake an additional 10 minutes until the crust is lightly golden and partially cooked.
5. Cook cranberries: In a medium saucepan, combine cranberries and orange juice. Heat over medium, bringing to a simmer, and cook until most berries have burst, about 4 to 5 minutes.
6. Strain cranberries: Use an immersion blender to puree the cranberry mixture, then press through a fine-mesh sieve to remove seeds and skins. Measure out 2 cups of the smooth cranberry puree.
7. Mix filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, cranberry puree, and orange zest until the mixture is uniform and slightly thickened.
8. Bake pie: Pour the custard filling into the pre-baked pie crust. Bake for 30 to 35 minutes until the center is nearly set but slightly wobbly. If edges brown too quickly, cover them with foil or a pie shield. Begin checking doneness at 25 minutes and continue checking every 5 minutes.
9. Cool: Transfer the baked pie to a wire rack and allow it to cool for approximately 2 hours to reach room temperature.
10. Refrigerate: Chill the pie in the refrigerator for at least 4 hours or overnight to fully set the custard and develop flavors.
11. Decorate: Optional: garnish the pie with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive snowflake sprinkles for a decorative touch.
12. Store: Cover leftover pie and store refrigerated for up to 4 days to maintain freshness.

Notes

• Using freshly squeezed orange juice and zest enhances the citrus flavor in the filling.
• Par-baking the crust prevents a soggy bottom and ensures a crisp texture.
• An immersion blender makes pureeing cranberries quick and smooth but a regular blender works too.
• Straining the cranberry puree removes seeds and skin to create a silky custard filling.
• Ensure egg yolks are at room temperature to mix evenly without curdling.
• Watch the pie edges closely during baking; use foil shields to prevent burning if needed.
• Allow ample cooling and refrigeration time so the custard sets properly before serving.
• Pie can be garnished for festive presentation but is delicious served plain as well.
• Store any leftovers covered in the refrigerator for up to 4 days.

Keywords: cranberry custard pie, holiday pie, orange zest custard, baked custard, cranberry dessert, festive pie, sweetened condensed milk pie