Cranberry Custard Pie Recipe

Introduction

This cranberry custard pie combines tart cranberries with a smooth, creamy filling for a delightful dessert. Perfect for holiday gatherings or any special occasion, it offers a refreshing twist on traditional custard pies.

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-inch (30 cm) circle on a lightly floured surface, turning the dough occasionally and adding flour as needed to prevent sticking.
3. Step 3: Transfer the dough carefully into a 9-inch (23 cm) deep-dish pie pan. Press it gently to fit, trim the excess with a knife, and flute or crimp the edges if desired.
4. Step 4: Line the crust with parchment paper and aluminum foil, then fill with pie weights or dried beans to hold the shape. Bake for 10 minutes, remove the weights and liners, then bake for another 10 minutes until lightly golden.
5. Step 5: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering and most berries have burst, about 4 to 5 minutes.
6. Step 6: Puree the cranberry mixture using an immersion blender, then strain through a fine-mesh sieve into a bowl. Measure out 2 cups of the strained cranberry mixture.
7. Step 7: In a large bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until well combined and thick.
8. Step 8: Pour the filling into the pre-baked pie crust. Bake for 30 to 35 minutes until the center is nearly 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. 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 set completely.
11. Step 11: Optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive sprinkles before serving.

Tips & Variations

• Use freshly squeezed orange juice and zest for the brightest flavor, but bottled juice works in a pinch.
• If you prefer a less tart pie, reduce the cranberries to 3 cups and increase the sweetened condensed milk slightly.
• Try adding a dash of cinnamon or nutmeg to the filling for a warm spice note.
• For a vegan version, substitute the pie crust and condense milk with plant-based alternatives and use a cornstarch-thickened custard.

Storage

Cover the pie tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days. To reheat, it’s best served chilled or at room temperature rather than warmed to preserve the custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work well. Thaw them slightly before cooking to ensure even cooking and easier pureeing.

What if my pie crust gets too brown while baking?

If the crust edges brown too quickly, cover them with aluminum foil or a pie shield halfway through baking to prevent burning.

Cranberry Custard Pie Recipe

Print Recipe

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4.8 from 550 reviews

This Cranberry Custard Pie combines the tartness of fresh cranberries with a smooth, creamy custard made from sweetened condensed milk and egg yolks. The pie features a flaky pre-baked crust and bright notes of orange zest and juice, making it a delightful dessert perfect for festive occasions or cozy gatherings.

• Author: Grace
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Crust

• 1 refrigerated pie crust or a deep 9-in (23 cm) pie shell (store-bought or homemade)

Cranberry Mixture

• 4 cups (480 g / 17 oz) cranberries (fresh or frozen)
• 1 cup (240 ml / 8 fl oz) orange juice (freshly squeezed recommended)
• 1 tbsp orange zest (from approx. 2 oranges)

Custard Filling

• 1 can (14 oz / 400 g) sweetened condensed milk
• 6 large egg yolks, at room temperature

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C / gas mark 4) to get ready for baking the pie.
2. Roll Out Pie Crust: On a lightly floured surface, roll out the refrigerated pie dough into a 12-inch (30 cm) circle. Turn the dough frequently and add flour as needed to prevent sticking.
3. Line Pie Dish: Transfer the rolled-out dough carefully into a 9-inch (23 cm) deep-dish pie pan. Press it in smoothly and trim the excess dough with a sharp knife. Optionally, flute or crimp the edges for decoration.
4. Par-Bake Pie Crust: Line the crust with parchment paper and foil, then fill with pie weights or dried beans to prevent bubbling. Bake for 10 minutes, remove weights and liners, and bake an additional 10 minutes until light golden.
5. Cook Cranberries: 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. Strain Cranberries: Puree the cooked cranberries using an immersion blender, then press the puree through a fine-mesh sieve to remove solids. Measure out 2 cups of the strained cranberry mixture for the custard.
7. Mix Filling: In a large bowl, whisk together sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until thick and fully combined.
8. Bake Pie: Pour the cranberry custard filling into the pre-baked crust. Bake for 30 to 35 minutes until the center is almost set but slightly wobbly. Cover pie edges with foil if they brown too quickly. Begin checking at 25 minutes and then at 5-minute intervals until done.
9. Cool: Remove the pie from the oven and place on a wire rack. Cool for approximately 2 hours to set further.
10. Refrigerate: Refrigerate the pie for at least 4 hours or preferably overnight to chill completely and develop flavor.
11. Decorate: Garnish as desired with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or snowflake sprinkles for a festive touch.
12. Store: Cover leftovers and keep in the refrigerator for up to 4 days to maintain freshness.

Notes

• Use freshly squeezed orange juice for the best flavor in the cranberry mixture.
• Par-baking the crust prevents sogginess by ensuring it stays crisp under the moist custard filling.
• Keep an eye on the crust edges during baking; use foil or a pie shield to avoid burning.
• Letting the pie chill overnight enhances the custard’s texture and flavor melding.
• Leftover pie can be served cold or gently warmed for a comforting dessert.

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