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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.

Ingredients

Scale

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

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