Cranberry Custard Pie Recipe

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If you’re craving a dessert that perfectly balances tartness and creamy indulgence, you’re in for a treat with this Cranberry Custard Pie Recipe. It’s that magical combination of vibrant cranberries and smooth, velvety custard nestled in a flaky crust, creating a slice that dances across your taste buds with every bite. Whether you’re serving it for a festive gathering or simply want a comforting homemade dessert, this pie promises to become a beloved staple that everyone will ask for again and again.

Ingredients You’ll Need

Gathering the right ingredients is the first joyful step toward creating this wonderful pie. Each item on the list plays a crucial role in bringing out the perfect taste, texture, and color that make this Cranberry Custard Pie Recipe so special.

• Refrigerated pie crust or a deep 9-inch pie shell: The buttery base that holds everything together with its flaky, tender bite.
• 4 cups cranberries (fresh or frozen): These are the star, bringing that bright, tangy flavor and gorgeous ruby hue.
• 1 cup orange juice (freshly squeezed preferred): Adds natural sweetness and a citrusy brightness that complements the cranberries beautifully.
• 1 can sweetened condensed milk (14 oz): This rich, creamy ingredient forms the luscious custard filling.
• 6 large egg yolks, at room temperature: These help thicken the custard and give it a silky texture.
• 1 tablespoon orange zest (approx. 2 oranges): A punch of fragrant citrus aroma that elevates every bite.

How to Make Cranberry Custard Pie Recipe

Step 1: Preparing the Pie Crust

First, preheat your oven to 350°F (180°C). Roll out your pie crust to a 12-inch circle and fit it into a deep 9-inch pie pan. Trim any excess dough and create fluted edges for a beautiful presentation. This sets the stage for a perfectly flaky, golden crust that will hold the creamy custard and vibrant cranberry filling.

Step 2: Blind Baking the Crust

Line the crust with parchment paper and foil, then fill it with pie weights or dried beans to keep the shape during baking. Bake for 10 minutes, remove the weights and liners, and bake for another 10 minutes. This step prevents a soggy bottom and ensures your crust is crisp and sturdy, ready to embrace the luscious filling.

Step 3: Cooking the Cranberries

Bring the cranberries and orange juice to a simmer over medium heat, cooking until most berries burst, about 4-5 minutes. The warmth releases their natural juices and sweetens the tartness slightly, laying the perfect foundation for the pie’s flavor profile.

Step 4: Pureeing and Straining

Use an immersion blender to puree the cooked cranberries, then press the mixture through a fine mesh sieve to remove seeds and pulp, yielding 2 cups of smooth cranberry juice. This step transforms the cranberries into a silky base, ensuring your custard has a velvety texture without bits that distract.

Step 5: Mixing the Custard Filling

Whisk together the sweetened condensed milk, egg yolks, cranberry juice, and orange zest until the mixture thickens and blends beautifully. This luscious custard is packed with flavor and will set into a creamy, just-right firmness as it bakes.

Step 6: Baking the Pie

Pour the custard filling into your pre-baked crust and bake for 30 to 35 minutes. You’ll know it’s ready when the center slightly wobbles but looks mostly set. Cover the edges with foil if they brown too quickly. Remember to start checking at 25 minutes and watch it carefully to get that perfect balance of creamy and firm.

Step 7: Cooling and Chilling

Transfer the pie to a wire rack to cool for about two hours, then refrigerate it for at least four hours or overnight. This chilling step is essential—it allows the custard to fully set and the flavors to meld, resulting in that melt-in-your-mouth experience you’re dreaming about.

Step 8: Optional Garnishes for the Final Touch

Top your masterpiece with whipped cream sweetened just right, fresh cranberries, red currants, a sprinkle of sugared rosemary, or even delicate snowflake sprinkles for a festive vibe. These adornments not only enhance the flavor but make this Cranberry Custard Pie Recipe dazzling to the eye.

How to Serve Cranberry Custard Pie Recipe

Garnishes

Fresh whipped cream adds a cooling richness that complements the tangy custard beautifully, while a few fresh cranberries or a light dusting of powdered sugar offers a snow-kissed look and a burst of festive flavor. Don’t be shy—presentation makes eating all the more enjoyable!

Side Dishes

This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened crème fraîche. A cup of spiced tea or hot apple cider also works nicely, balancing the pie’s sweetness and rounding out your dessert experience deliciously.

Creative Ways to Present

Try serving your Cranberry Custard Pie Recipe in mini tart pans for individual servings at holiday parties or slice and arrange pieces alongside a drizzle of orange caramel sauce. For a twist, consider serving with a sprinkle of toasted almonds or pistachios to add a crunchy texture contrast that elevates each forkful.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pie tightly with plastic wrap or store it in an airtight container in the refrigerator. The custard maintains its creamy texture for up to four days, making it easy to enjoy this dessert beyond the first serving.

Freezing

While freezing custard pies can be tricky due to texture changes, you can freeze unbaked pie crusts or cranberry filling separately. If you do freeze a fully baked pie, thaw slowly in the refrigerator overnight and expect a slightly softer texture.

Reheating

For a gently warmed slice, pop it in a low-temperature oven (about 300°F/150°C) for 10 minutes. Avoid microwaving as it can alter the custard’s smoothness and lead to an uneven texture.

FAQs

Can I use frozen cranberries for this recipe?

Absolutely! Frozen cranberries work just as well as fresh ones in this Cranberry Custard Pie Recipe. Just thaw them before cooking to ensure even cooking and easy pureeing.

Is the sweetened condensed milk necessary?

Yes, it’s key to the custard’s rich, creamy texture and subtle sweetness. Substituting it may change the pie’s consistency and flavor balance significantly.

Can I make this pie gluten-free?

Yes! Use a gluten-free pie crust to accommodate gluten sensitivities. Just be sure to blind bake the crust first to keep it crisp before adding the custard filling.

How long should I bake the pie if using a homemade crust?

The baking time remains about the same, but homemade crusts can brown a bit faster. Keep an eye on the edges and use foil or a pie shield as needed to prevent burning.

Can I prepare the filling a day ahead?

It’s best to prepare the filling fresh and bake immediately for optimal texture. However, you can make the cranberry mixture in advance and keep it refrigerated, then mix with custard ingredients just before baking.

Final Thoughts

This Cranberry Custard Pie Recipe is a delightful fusion of tart berries and creamy custard that feels like a warm hug in dessert form. It’s a fantastic recipe to add to your repertoire, especially during the holidays or any occasion that calls for something special yet surprisingly simple. I hope you enjoy making and sharing this pie as much as I love indulging in it. Give it a try—you might just find your new favorite pie!

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