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Cranberry Custard Pie Recipe

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★★★★★

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.

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: 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

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