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Cranberry Custard Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

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