Description

This Delicious Cranberry Custard Pie combines the tartness of fresh cranberries with a creamy custard filling, all nestled in a flaky pre-baked pie crust. Enhanced with zesty orange juice and orange zest, this pie offers a bright and refreshing flavor perfect for festive occasions or any dessert table. The pie is baked until the custard is set but still slightly wobbly, then chilled to develop its luscious texture.

Ingredients

Scale

Pie Crust

1 pie crust (Refrigerated pie crust or deep-dish pie shell)

Filling

4 cups cranberries (fresh or frozen)
1 cup orange juice
14 oz sweetened condensed milk
6 large egg yolks (at room temperature)
1 tbsp orange zest

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Set your oven to 350°F (180°C, gas mark 4) to prepare for baking the pie crust and filling.
Prepare the Pie Crust: Roll out the refrigerated pie dough into a 12-inch circle on a lightly floured surface. Transfer it gently into a 9-inch deep-dish pie pan, tucking the dough in and trimming any excess edges.
Pre-bake the Pie Crust: Line the crust with parchment paper, cover with tin foil, and fill with pie weights to prevent shrinking. Bake for 10 minutes, then remove weights and foil and bake for another 10 minutes until the crust is lightly golden.
Cook Cranberries: In a medium saucepan over medium heat, combine the cranberries and orange juice. Cook until the mixture begins to simmer, about 4 to 5 minutes, softening the berries and melding the flavors.
Make Cranberry Puree: Blend the cooked cranberry mixture until smooth, then strain it through a fine sieve to yield 2 cups of cranberry puree for a silky texture.
Mix Custard Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, cranberry puree, and orange zest until the mixture is thick and fully combined, ensuring a smooth custard base.
Fill and Bake the Pie: Pour the custard filling into the pre-baked pie crust. Bake in the preheated oven for 30 to 35 minutes, or until the center is mostly set but still slightly wobbly, which ensures a creamy texture after cooling.
Cool and Set: Transfer the pie to a wire rack and allow it to cool at room temperature for about 2 hours. Then refrigerate for at least 4 hours or overnight to fully set the custard.
Garnish and Serve: Before serving, decorate the pie with sweetened whipped cream, fresh cranberries, red currants, or festive snowflake sprinkles as desired for an attractive presentation.
Storage: Store leftover pie covered in the refrigerator for up to 4 days to maintain freshness and flavor.

Notes

Use fresh or frozen cranberries depending on availability; thaw frozen berries before cooking for best results.
Room temperature egg yolks blend better and help create a smoother custard.
Pre-baking the crust prevents a soggy bottom from the moist filling.
Straining the cranberry puree ensures a silky texture without seeds or skins.
Chilling the pie overnight allows the custard to firm up to the perfect consistency.
Garnish options are flexible; try different seasonal decorations for variety.