Cranberry Custard Pie Recipe

Introduction

Cranberry custard pie offers a delightful twist on traditional pie flavors, combining tart cranberries with a smooth, creamy custard. This vibrant dessert is perfect for festive occasions or any time you crave a fruit-filled treat with a rich texture.

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 in / 30 cm circle on a lightly floured surface. Turn the dough a quarter turn every few rolls and add more flour as needed to prevent sticking.
3. Step 3: Carefully transfer the rolled dough into a 9-in / 23 cm deep-dish pie pan. Gently press it in smoothly. Trim excess dough and flute or crimp the edges if you like.
4. Step 4: Line the crust with parchment paper and tin foil, then fill with pie weights or dried beans. Pre-bake for 10 minutes, then remove weights, foil, and paper and bake for another 10 minutes.
5. Step 5: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering and until most berries burst, about 4 to 5 minutes.
6. Step 6: Puree the cooked cranberries with an immersion blender, then press through a fine-mesh sieve. Measure out 2 cups of the strained cranberry mixture.
7. Step 7: In a large bowl, whisk together sweetened condensed milk, egg yolks, the cranberry mixture, and orange zest until well combined and thick.
8. Step 8: Pour the filling into the pre-baked pie crust. Bake for 30 to 35 minutes until the center is mostly set but slightly wobbly. Cover edges with foil if they darken too much. Start checking doneness at 25 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: If desired, garnish with sweetened whipped cream, extra cranberries, red currants, sugared rosemary, or festive sprinkles.
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 brightest flavor.
• If you don’t have pie weights, dried beans or uncooked rice works well to keep the crust flat while par-baking.
• For a lighter version, substitute half of the sweetened condensed milk with evaporated milk.
• To add texture, sprinkle some chopped toasted pecans or walnuts on top before serving.
• Try adding a pinch of cinnamon or nutmeg to the filling for a warm spice note.

Storage

Store the cranberry custard pie covered in the refrigerator for up to 4 days. When ready to serve, it can be enjoyed cold or at room temperature. Reheat gently if preferred, but avoid high heat to prevent curdling the custard.

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. Just thaw them before cooking to ensure even cooking and proper blending with the orange juice.

What if my custard is too runny after baking?

The center of the custard should be slightly wobbly when done, but not liquid. If it’s too runny once cooled, allow more baking time next time or let it chill longer in the refrigerator to fully set.

Cranberry Custard Pie Recipe

Print Recipe

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5 from 111 reviews

This Cranberry Custard Pie combines the tartness of fresh cranberries with a smooth, sweet custard filling infused with orange zest. Encased in a buttery, flaky pre-baked pie crust, this dessert is perfect for festive occasions and offers a delightful balance of flavors and textures.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 15 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)

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 approximately 2 oranges)

Instructions

1. Preheat oven: Preheat your oven to 350°F (180°C, gas mark 4) to prepare for baking the pie crust and custard.
2. Roll out pie crust: Roll the refrigerated pie dough into a 12-inch (30 cm) circle on a lightly floured surface, turning the dough periodically and adding flour if sticky to maintain a smooth texture.
3. Line pie dish: Carefully transfer the dough to a 9-inch (23 cm) deep-dish pie pan. Press it evenly into the pan, trim any excess dough, and flute or crimp the edges for a decorative finish.
4. Par-bake pie crust: Line the crust with parchment paper and foil, filling with pie weights or dried beans. Bake for 10 minutes, then remove the weights and liners and bake for another 10 minutes to fully pre-bake the crust.
5. Cook cranberries: Combine cranberries and orange juice in a medium saucepan over medium heat. Simmer until the berries burst and break down, approximately 4 to 5 minutes.
6. Strain cranberries: Puree the cooked cranberries using an immersion blender, then press the mixture through a fine-mesh sieve to remove seeds and skins, collecting 2 cups of the smooth cranberry mixture.
7. Mix filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, strained cranberry puree, and orange zest until the mixture is thick and well combined.
8. Bake pie: Pour the cranberry custard filling into the pre-baked crust and bake for 30 to 35 minutes, until the center is mostly set but still slightly wobbly. Cover edges with foil if they brown too quickly. Begin checking at 25 minutes, then 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: Chill the pie in the refrigerator for at least 4 hours or overnight to allow the custard to fully set and flavors to meld.
11. Decorate: Optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or snowflake sprinkles for a festive presentation.
12. Store: Cover leftovers tightly and refrigerate for up to 4 days to maintain freshness.

Notes

• Make sure to use fresh or fully thawed frozen cranberries for the best texture and flavor.
• For easier removal of the crust edges, chill the dough before baking if working in a warm kitchen.
• Use freshly squeezed orange juice and zest for a more vibrant citrus flavor.
• Pie weights can be substituted with dried beans if needed.
• Chilling the pie overnight allows the custard to firm up and enhances slicing.
• Cover pie edges with foil mid-bake to prevent over-browning.
• If desired, freeze the pie after baking and cooling for up to one month; thaw in the refrigerator before serving.

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