Print

Cranberry Custard Pie Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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