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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C, gas mark 4) to prepare for baking the pie.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool: Transfer the pie onto a wire rack and allow it to cool at room temperature for about 2 hours.
- Refrigerate: Chill the pie in the refrigerator for at least 4 hours or overnight to fully set the custard.
- Decorate: Optionally, garnish your pie with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or decorative snowflake sprinkles for an elegant presentation.
- 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
