Cranberry Custard Pie Recipe

Introduction

Cranberry custard pie is a delightful blend of tart cranberries and creamy, smooth custard nestled in a flaky pie crust. This vibrant dessert offers a refreshing twist on classic custard pies, perfect for holiday gatherings or any special occasion.

Ingredients

• Refrigerated pie crust or a deep 9-inch 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 approximately 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. Turn the dough a quarter turn every few rolls and add flour as needed to prevent sticking.
3. Step 3: Transfer the dough to a 9-inch (23 cm) deep-dish pie pan. Press it in smooth and trim any excess. Flute or crimp the edges if desired.
4. Step 4: Line the crust with parchment paper and tin foil, then fill with pie weights or dried beans evenly. Pre-bake the crust for 10 minutes. Remove the weights and linings, then bake 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: Use an immersion blender to puree the cranberries, then strain the mixture through a fine mesh sieve into a bowl. Measure out 2 cups of the cranberry puree.
7. Step 7: In a large bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until smooth and thick.
8. Step 8: Pour the filling into the pre-baked crust and bake for 30 to 35 minutes, until the center is almost set but still slightly wobbly. Cover 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 chill completely.
11. Step 11: Decorate as desired with whipped cream, fresh cranberries, red currants, sugared rosemary, or festive sprinkles.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the custard mixture.
• Use fresh cranberries for a brighter taste, but frozen cranberries work well if thawed slightly.
• If you prefer a less tart pie, add 2-3 tablespoons of sugar when cooking the cranberries.
• Try a graham cracker crust for a different texture and subtle sweetness.

Storage

Cover leftover pie tightly and store in the refrigerator for up to 3 days. Reheat slices gently in a low oven if desired, but this pie is best served chilled to maintain its custard texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries can be used. Allow them to thaw slightly before cooking to ensure even softening and bursting during simmering.

How do I know when the pie is done baking?

The pie is done when the center is mostly set but still a little wobbly. The custard will firm up further as it cools and chills in the refrigerator.

Cranberry Custard Pie Recipe

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★★★★★

4.6 from 110 reviews

• Author: Elara
• Total Time: 5 hours 15 minutes
• Yield: 8 servings 1x

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Description

This Cranberry Custard Pie combines the tartness of fresh cranberries with a rich, creamy custard filling nestled in a buttery pre-baked pie crust. Enhanced with vibrant orange zest and juice, this pie is a perfect festive dessert that balances tangy and sweet flavors with a smooth texture. The crust is first par-baked for crispness, and the filling is gently baked until just set, making for a delightful and elegant treat.

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Ingredients

Scale 1x2x3x

Pie Crust

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

Filling

• 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)

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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 in (30 cm) circle. Rotate the dough about a quarter turn after rolling a few times, adding flour as needed to prevent sticking.
3. Line Pie Dish: Gently transfer the rolled dough into a 9-in (23 cm) deep-dish pie pan. Press it firmly against the pan’s edges and bottom, smoothing as you go. Trim any excess dough and flute or crimp the edges for a decorative finish if desired.
4. Par-Bake Pie Crust: Line the pie crust with parchment paper and a layer of tin foil, then fill with pie weights or dried beans to weigh down the crust. Bake for 10 minutes. Remove the weights, foil, and parchment, and bake for another 10 minutes until the crust is lightly golden and partially baked.
5. Cook Cranberries: In a medium saucepan, combine cranberries and orange juice. Heat over medium until the mixture simmers. Cook, stirring occasionally, until most berries burst, about 4 to 5 minutes.
6. Strain Cranberries: Use an immersion blender to puree the cranberry mixture smoothly. Pass the puree through a fine-mesh sieve into a bowl or pot to remove skins and seeds. Measure out 2 cups of the strained cranberry mixture for the filling.
7. Mix Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until the mixture is thick and well combined.
8. Bake Pie: Pour the cranberry custard filling into the par-baked crust. Bake at 350°F (180°C) for 30 to 35 minutes, until the center is nearly set but still slightly wobbly. If the crust edges brown too quickly, cover them with foil or a pie shield. Start checking doneness at 25 minutes and continue checking every 5 minutes.
9. Cool: Transfer the pie onto a wire rack and allow it to cool at room temperature for about 2 hours.
10. Refrigerate: Chill the pie in the refrigerator for at least 4 hours or overnight to fully set the custard.
11. Decorate: Optionally, garnish your pie with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or decorative snowflake sprinkles for an elegant presentation.
12. Store: Cover any leftovers and keep refrigerated for up to 3 to 4 days to maintain freshness.

Notes

• Using freshly squeezed orange juice and zest enhances the pie’s bright, citrus flavor.
• Ensure egg yolks are at room temperature to help the filling blend smoothly.
• Par-baking the crust prevents sogginess from the moist custard filling.
• If pie crust edges brown too much, protect them by covering with foil or a pie shield during baking.
• The pie needs sufficient chilling time for the custard to fully set, so plan ahead.
• Leftovers should be refrigerated and consumed within 3-4 days for best quality.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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