Print

Cranberry Custard Pie Recipe

Print Recipe

★★★★★

4.4 from 122 reviews

This Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard nestled in a buttery pie crust. Perfect for holiday gatherings or a special dessert, this recipe features a homemade custard made with sweetened condensed milk, egg yolks, and fresh orange zest. The cranberries are cooked and pureed to create a smooth, flavorful filling that bakes to a luscious, wobbly finish. Enjoy this vibrant and refreshing pie chilled, garnished with whipped cream or festive toppings.

Ingredients

Scale

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)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C, gas mark 4) to ensure it’s ready 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. Turn the dough a quarter turn frequently and add flour as needed to prevent sticking.
  3. Line Pie Dish: Transfer the rolled dough carefully into a 9-inch (23 cm) deep-dish pie pan. Smooth it out and trim the excess dough around the edges. Crimp or flute the edges to your preference.
  4. Par-Bake Pie Crust: Line the crust with parchment paper and tin foil, then fill with pie weights or dried beans to prevent shrinking. Bake for 10 minutes, then remove weights and liners, baking for another 10 minutes until the crust is lightly golden.
  5. Cook Cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering, then continue cooking until most berries burst, about 4 to 5 minutes.
  6. Strain Cranberries: Puree the cooked cranberries with an immersion blender, 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 mixing bowl, whisk together sweetened condensed milk, egg yolks, cranberry puree, and orange zest until well combined 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 almost set but still slightly wobbly. Cover crust edges with foil if they brown too quickly. Begin checking doneness at 25 minutes, then every 5 minutes.
  9. Cool Pie: Remove from oven and place on a wire rack to cool for about 2 hours at room temperature.
  10. Refrigerate: Chill the pie in the refrigerator for at least 4 hours or overnight to set completely.
  11. Decorate: Optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive snowflake sprinkles for a beautiful presentation.
  12. Store: Cover leftovers and store in the refrigerator for up to 4 days to maintain freshness.

Notes

  • You can use either fresh or frozen cranberries; just thaw frozen before cooking.
  • Make sure egg yolks are at room temperature for better incorporation and smooth custard.
  • Cover pie edges with foil during baking if they brown too fast to prevent burning.
  • Chilling the pie overnight enhances flavor and texture for a cleaner slice.
  • Use freshly squeezed orange juice and zest for the brightest citrus flavor.

Keywords: cranberry pie, custard pie, holiday desserts, Thanksgiving pie, orange zest pie, sweetened condensed milk custard

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