Cranberry Custard Pie Recipe

Introduction

Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard nestled in a flaky pie crust. This festive dessert is perfect for holiday gatherings or any occasion that calls for a touch of seasonal charm.

Ingredients

• 1 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, turning the dough a quarter turn every few rolls and adding flour as needed to prevent sticking.
3. Step 3: Transfer the dough to a 9-in / 23 cm deep-dish pie pan. Smooth it in with your fingers, trim the excess with a sharp knife, and flute or crimp the edges if desired.
4. Step 4: Line the crust with parchment paper and foil, fill with two sets of pie weights or dried beans, and bake for 10 minutes. Remove the weights, foil, and parchment, then bake for another 10 minutes.
5. Step 5: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering and most berries burst, about 4 to 5 minutes.
6. Step 6: Puree the cranberries with an immersion blender, then strain through a fine-mesh sieve. Measure out 2 cups of the strained mixture.
7. Step 7: In a large bowl, whisk together sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until thick and well combined.
8. Step 8: Pour the filling into the pre-baked crust and bake for 30 to 35 minutes until the center is almost set but still slightly wobbly. Cover edges with foil if they brown too quickly, and 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: When ready to serve, garnish with whipped cream, fresh cranberries, red currants, sugared rosemary, or snowflake sprinkles if desired.

Tips & Variations

• Use fresh orange juice and zest for the brightest citrus flavor; frozen cranberries work well if fresh are unavailable.
• To prevent a soggy crust, ensure the pie crust is well par-baked before adding the filling.
• Try adding a pinch of cinnamon or nutmeg to the filling for a warm spice twist.
• Substitute fresh cranberries with frozen; just thaw slightly before cooking.

Storage

Cover leftover pie tightly and store in the refrigerator for up to 4 days. Reheat slices gently in the microwave if desired, or enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, cranberry custard pie benefits from chilling overnight, which helps the filling set and enhances the flavors.

Can I use a homemade pie crust?

Absolutely. Homemade crust adds a personal touch, just be sure to par-bake it properly to avoid a soggy bottom.

Cranberry Custard Pie Recipe

Print Recipe

★★★★★

4.4 from 111 reviews

A luscious Cranberry Custard Pie featuring a buttery pie crust filled with a smooth, tangy cranberry custard made from fresh cranberries, orange juice, sweetened condensed milk, and egg yolks. This pie combines a tart berry flavor with creamy custard, perfect for holiday gatherings or anytime you want a unique fruit dessert.

• Author: Emma
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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: Roll the refrigerated pie dough into a 12 in / 30 cm circle on a lightly floured surface, turning the dough periodically and adding flour as needed to prevent sticking.
3. Line pie dish: Carefully transfer the dough to a 9-in / 23 cm deep-dish pie pan, smoothing it into place. Trim excess dough and flute or crimp the edges to your liking.
4. Par-bake pie crust: Line the crust with parchment paper and tin foil, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights and liners, then bake for an additional 10 minutes to set the crust partially.
5. Cook cranberries: In a medium saucepan, combine cranberries and orange juice. Heat over medium until simmering and cook until most berries burst, about 4–5 minutes.
6. Strain cranberries: Use an immersion blender to puree the cooked cranberries. Pass the puree through a fine-mesh sieve, collecting 2 cups of strained cranberry mixture.
7. Mix filling: In a large bowl, whisk together sweetened condensed milk, egg yolks, the cranberry mixture, and orange zest until smooth and thickened.
8. Bake pie: Pour the custard filling into the pre-baked crust. Bake for 30 to 35 minutes until the center is almost set but still slightly wobbly. Use foil or pie shields on the edges if browning too quickly. Begin checking doneness at 25 minutes.
9. Cool: Remove the pie and cool on a wire rack for about 2 hours at room temperature.
10. Refrigerate: Chill the pie in the refrigerator for at least 4 hours or preferably overnight to fully set the custard.
11. Decorate: Optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or decorative snowflake sprinkles before serving.
12. Store: Cover leftovers tightly and store in the refrigerator for up to 4 days.

Notes

• Using freshly squeezed orange juice and zest gives the best flavor, but bottled juice can be used if necessary.
• Par-baking the crust prevents it from becoming soggy under the moist custard filling.
• The filling will still wobble slightly when done baking; it will firm up fully after chilling.
• Make sure egg yolks are at room temperature to incorporate smoothly and avoid curdling.
• For extra visual appeal, garnish just before serving to keep whipped cream and decorations fresh.

Keywords: Cranberry Custard Pie, cranberry pie, custard pie, holiday pie, orange zest pie, creamy cranberry dessert