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Cranberry Custard Pie 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.

Ingredients

Scale

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

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