Cranberry Custard Pie Recipe

Introduction

This Cranberry Custard Pie offers a delightful balance of tart cranberries and creamy custard set in a flaky pie crust. It’s a perfect festive dessert that combines fresh flavors with comforting texture, ideal for holiday gatherings or anytime you crave a fruity treat.

Ingredients

• Refrigerated pie crust or a deep 9-in 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 approx. 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 in / 30 cm circle on a lightly floured surface. Turn it a quarter turn every few rolls and add flour as needed to prevent sticking.
3. Step 3: Transfer the rolled dough into a 9-in / 23 cm deep-dish pie pan. Press it gently to fit, trim excess dough, and flute or crimp the edges if you like.
4. Step 4: Line the crust with parchment paper and tin foil, then fill with pie weights or dried beans (about 2 sets). Bake for 10 minutes, remove the weights and liners, then bake another 10 minutes to par-bake the crust.
5. Step 5: In a saucepan, combine cranberries and orange juice. Cook over medium heat until simmering, then continue for 4–5 minutes until most cranberries burst.
6. Step 6: Puree the cranberry mixture with an immersion blender, then press it through a fine mesh sieve to remove solids. Set aside 2 cups of the strained mixture.
7. Step 7: In a large bowl, whisk together sweetened condensed milk, egg yolks, cranberry puree, 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 slightly wobbly. If the crust browns too quickly, cover edges with foil or a pie shield.
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: Optionally, garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive sprinkles before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of cinnamon or a splash of vanilla extract to the custard mixture.
• If fresh cranberries are unavailable, frozen ones work just as well—no need to thaw before cooking.
• Use a store-bought pie crust to save time, or make your own for a homemade touch.

Storage

Cover any leftover pie and store it in the refrigerator for up to 4 days. Reheat slices gently if desired, but this pie is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus juices instead of orange juice?

Yes, you can substitute lemon or grapefruit juice, but keep in mind this will change the balance of tartness and may alter the flavor slightly.

Can I freeze Cranberry Custard Pie?

Freezing isn’t recommended as the custard texture may become watery when thawed. It’s best enjoyed fresh or refrigerated.

Cranberry Custard Pie Recipe

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★★★★★

4.6 from 59 reviews

• Author: Charlotte
• Total Time: 5 hours 15 minutes
• Yield: 8 slices 1x

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Description

This Cranberry Custard Pie combines tart, cooked cranberries with a creamy custard filling baked inside a flaky pre-baked pie crust. The orange juice and zest add a bright citrus note that complements the berries perfectly. This pie is an elegant dessert perfect for holiday gatherings or any special occasion.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 refrigerated pie crust or a deep 9-inch 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 preferred)
• 1 can (14 oz / 400 g) sweetened condensed milk
• 6 large egg yolks, at room temperature
• 1 tbsp orange zest (from approximately 2 oranges)

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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 a quarter turn often and adding flour as needed to prevent sticking.
3. Line pie dish: Carefully transfer the dough to a 9-inch (23 cm) deep-dish pie pan. Gently tuck it in and smooth out, trimming excess crust. Crimp or flute the edges as preferred.
4. Par-bake pie crust: Line crust with parchment paper and foil, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights and liners, then bake an additional 10 minutes until partially cooked.
5. Cook cranberries: In a medium saucepan, combine cranberries and orange juice. Heat over medium until simmering and cook for 4-5 minutes until most berries burst.
6. Strain cranberries: Puree the cranberry mixture with an immersion blender, then press it through a fine-mesh sieve into a bowl, measuring 2 cups of strained juice.
7. Mix filling: In a large bowl, whisk together sweetened condensed milk, egg yolks, strained cranberry mixture, and orange zest until thick and fully combined.
8. Bake pie: Pour filling into the pre-baked crust. Bake for 30-35 minutes until the center is almost set but still slightly wobbly. Cover crust edges with foil if browning too quickly. Check doneness starting at 25 minutes.
9. Cool: Transfer pie to a wire rack and let cool for about 2 hours before refrigeration.
10. Refrigerate: Chill the pie in the refrigerator for at least 4 hours or preferably overnight to set fully.
11. Decorate: Optionally garnish with sweetened whipped cream, extra cranberries, red currants, sugared rosemary, or snowflake sprinkles.
12. Store: Cover any leftovers and refrigerate for up to 4 days to maintain freshness.

Notes

• Using freshly squeezed orange juice and zest intensifies the citrus flavor.
• Be sure to par-bake the crust thoroughly to prevent sogginess from the custard filling.
• The pie is best served chilled after refrigeration to allow the custard to fully set.
• Leftover pie can be stored covered in the fridge for up to 4 days.
• Substitute pie weights with dried beans or rice for par-baking if needed.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry custard pie, cranberry pie, custard pie, orange zest pie, holiday dessert, baked pie