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Cranberry Custard Pie Recipe

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4.4 from 28 reviews

This Cranberry Custard Pie features a buttery pre-baked crust filled with a tart and creamy cranberry custard made from fresh or frozen cranberries, orange juice, sweetened condensed milk, and egg yolks. The pie is baked until just set and chilled for a smooth, rich dessert perfect for holiday gatherings or any special occasion.

Ingredients

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 approx. 2 oranges)

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-inch (30 cm) circle. Turn the dough about a quarter turn every few rolls to ensure even thickness and prevent sticking by adding small amounts of flour as needed.
  3. Line Pie Dish: Gently transfer the rolled dough into a 9-inch (23 cm) deep-dish pie pan. Press the dough smoothly against the dish, trim any excess overhang with a sharp knife, and flute or crimp the edges if desired.
  4. Par-bake Pie Crust: Line the pie crust with parchment paper and foil, fill with pie weights or dried beans to weigh down the crust. Bake for 10 minutes, then carefully remove the weights, foil, and parchment and bake for another 10 minutes until the crust is lightly golden and set.
  5. Cook Cranberries: Combine cranberries and orange juice in a medium saucepan over medium heat. Bring to a simmer and cook for 4 to 5 minutes or until most berries have burst and softened.
  6. Strain Cranberries: Use an immersion blender to puree the cooked cranberries. Strain the puree through a fine-mesh sieve into a bowl to remove skins and seeds, measuring out 2 cups of smooth cranberry mixture.
  7. Mix Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, strained cranberry mixture, and orange zest until well combined and thickened.
  8. Bake Pie: Pour the cranberry custard filling into the pre-baked pie crust. Bake at 350°F (180°C) for 30 to 35 minutes, checking at 25 minutes and every 5 minutes after until the center is nearly set but still slightly wobbly. Cover crust edges with foil if they begin to brown too much.
  9. Cool: Remove the pie from the oven and allow to cool on a wire rack for about 2 hours to set.
  10. Refrigerate: Transfer the pie to the refrigerator and chill completely for at least 4 hours or overnight for best texture and flavor.
  11. Decorate: Before serving, optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary sprigs, or festive snowflake sprinkles.
  12. Store: Cover leftover pie and store in the refrigerator for up to 4 days to maintain freshness.

Notes

  • Using freshly squeezed orange juice provides the best flavor, but store-bought orange juice can be used as a substitute.
  • Make sure the egg yolks are at room temperature for better mixing and a smoother custard.
  • Par-baking the crust prevents it from becoming soggy after adding the moist filling.
  • The custard is done when it’s almost set but still has a slight wobble in the center; it will firm up more as it chills.
  • To avoid overly dark crust edges, use aluminum foil or a pie shield during baking.
  • Leftover pie should be refrigerated and consumed within 4 days.
  • This pie can be decorated with seasonal garnishes to enhance appearance and flavor.

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