Cranberry Custard Pie Recipe

Introduction

This cranberry custard pie combines tart cranberries with a smooth, creamy filling for a delightful dessert that’s perfect for holidays or any special occasion. The bright orange zest and juice add a fresh citrus twist that complements the rich custard base beautifully.

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 to a 9-inch / 23 cm deep-dish pie pan, smoothing it into place. Trim any excess dough and flute or crimp the edges as desired.
4. Step 4: Line the crust with parchment paper and foil, then fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and liners, then bake for an additional 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 using an immersion blender, then strain the mixture through a fine-mesh sieve. Measure out 2 cups of the strained cranberry puree.
7. Step 7: In a large bowl, whisk together sweetened condensed milk, egg yolks, cranberry puree, and orange zest until well combined and thickened.
8. Step 8: Pour the filling into the pre-baked crust. Bake for 30 to 35 minutes until the center is mostly set but still slightly wobbly. Cover crust edges with foil if they begin to darken too much.
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 let it set completely.
11. Step 11: Garnish with whipped cream, fresh cranberries, red currants, sugared rosemary, or sprinkles if desired.
12. Step 12: Cover leftovers and store in the refrigerator for up to 4 days.

Tips & Variations

• Use freshly squeezed orange juice and zest for the best flavor, but bottled juice can be a convenient substitute.
• If you prefer a less tart pie, add a tablespoon of sugar to the cranberry mixture while cooking.
• For a gluten-free version, use a gluten-free pie crust available at many stores.
• Decorate with seasonal fruits or herbs to customize appearance and flavor.

Storage

Store leftover cranberry custard pie covered in the refrigerator for up to 4 days. Reheat slices gently in a microwave or enjoy chilled, which enhances the custard’s creamy texture. Avoid freezing as custard pies can become watery when thawed.

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 help them break down more easily.

How do I know when the pie is done baking?

The center should be mostly set but may still wobble slightly when gently shaken. It will firm up completely as it cools in the refrigerator.

Cranberry Custard Pie Recipe

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5 from 132 reviews

This Cranberry Custard Pie combines the tartness of fresh cranberries with a creamy custard filling, all nestled in a flaky pre-baked pie crust. Perfect for holiday gatherings or whenever you crave a delightful balance of sweet and tangy, this pie is refrigerated to set before serving, offering a refreshingly smooth and vibrant dessert experience.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 6 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

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

Cranberry Filling

• 4 cups (480 g / 17 oz) cranberries, fresh or frozen
• 1 cup (240 ml / 8 fl oz) orange juice, freshly squeezed preferred

Custard Mixture

• 1 can (14 oz / 400 g) sweetened condensed milk
• 6 large egg yolks, at room temperature
• 1 tablespoon orange zest (from approximately 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: On a lightly floured surface, roll the refrigerated pie dough into a 12-inch (30 cm) circle, turning the dough a quarter turn after every few rolls to maintain even thickness and prevent sticking, adding flour as needed.
3. Line Pie Dish: Carefully transfer the dough into a 9-inch (23 cm) deep-dish pie pan, tucking it in smoothly with your fingers. Trim excess crust and flute or crimp the edges as desired for a decorative finish.
4. Par-Bake Pie Crust: Line the crust with parchment paper and foil, filling with pie weights or dried beans evenly distributed. Bake for 10 minutes, then remove weights and liners and bake an additional 10 minutes to partially cook the crust.
5. Cook Cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat, bringing to a simmer and continuing until most berries burst, about 4 to 5 minutes, releasing their juices.
6. Strain Cranberries: Puree the cranberry mixture using an immersion blender, then push the puree through a fine-mesh sieve into a bowl to remove skins and seeds, measuring out 2 cups of the strained cranberry juice.
7. Mix Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, strained cranberry mixture, and orange zest until thick and well combined to form the custard filling.
8. Bake Pie: Pour the cranberry custard filling into the pre-baked crust. Bake for 30 to 35 minutes until the center is nearly set but still slightly wobbly. If the crust edges darken too quickly, cover them with foil to prevent burning. Begin checking at 25 minutes and continue every 5 minutes.
9. Cool: Remove the pie from the oven and place on a wire rack to cool for about 2 hours at room temperature.
10. Refrigerate: Refrigerate the pie to chill completely for at least 4 hours or preferably overnight to allow the custard to set fully.
11. Decorate: Optionally, garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive snowflake sprinkles for a decorative touch.
12. Store: Cover leftover pie and keep refrigerated for up to 4 days to maintain freshness.

Notes

• Use fresh or frozen cranberries; fresh is preferred for optimal flavor.
• Pre-baking the crust prevents it from becoming soggy when filled with the custard.
• If the crust edges brown too quickly during baking, use foil or a pie shield to protect them.
• Refrigeration is key for the custard to set properly, so allow sufficient chilling time before serving.
• Egg yolks should be at room temperature for better incorporation and texture in the custard.
• For a more intense orange flavor, use freshly squeezed orange juice and zest from organic oranges.
• Leftovers can be stored safely in the fridge for up to 4 days; do not freeze as it may affect texture.

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