Description
This Cranberry Custard Pie combines the tartness of fresh cranberries with a smooth, sweet custard enriched by orange zest and juice. Baked in a flaky pre-baked pie crust, this elegant dessert is perfect for holidays or any special occasion, offering a delightful balance of fruity brightness and creamy richness.
Ingredients
Scale
Pie Crust
- 1 refrigerated pie crust or a deep 9-inch pie shell (store-bought or homemade)
Custard Filling
- 4 cups (480 g / 17 oz) cranberries, fresh or frozen
- 1 cup (240 ml / 8 fl oz) orange juice (freshly squeezed preferred)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, at room temperature
- 1 tablespoon orange zest (approx. 2 oranges)
Optional Garnish
- Sweetened whipped cream
- Cranberries
- Red currants
- Sugared rosemary
- Snowflake sprinkles
Instructions
- Prepare the crust: Preheat your oven to 350°F (180°C / gas mark 4). Roll out the refrigerated pie crust to a 12-inch (30 cm) circle on a lightly floured surface. Place the crust in a 9-inch deep-dish pie pan, trimming excess and fluting or crimping edges as desired.
- Blind bake the crust: Line the crust with parchment paper and aluminum foil, then fill with pie weights or dried beans. Bake for 10 minutes, remove the weights, foil, and parchment, and bake for an additional 10 minutes to ensure a crisp base.
- Cook the cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until most cranberries have burst, about 4-5 minutes, releasing their juices and softening nicely.
- Puree and strain cranberry mixture: Use an immersion blender to puree the cranberry mixture thoroughly, then press through a fine-mesh sieve into a bowl to remove solids. Measure out exactly 2 cups of the strained cranberry juice for the filling.
- Make the custard filling: In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, 2 cups of cranberry mixture, and orange zest until the mixture is thick, smooth, and well combined.
- Assemble and bake: Pour the custard filling into the pre-baked pie crust. Bake for 30-35 minutes, or until the center is almost set with a slight wobble. If the crust edges darken too quickly, cover them with foil or a pie shield. Begin checking doneness at 25 minutes and continue checking every 5 minutes.
- Cool and chill the pie: Remove the pie from the oven and place on a wire rack to cool for about 2 hours. Then refrigerate for at least 4 hours or overnight to allow the custard to fully set and develop flavor.
- Garnish and serve (optional): Decorate with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, and festive snowflake sprinkles for an attractive presentation and added texture.
Notes
- Ensure egg yolks are at room temperature before mixing to promote smooth custard texture.
- Using freshly squeezed orange juice and zest enhances the pie’s bright citrus flavor significantly.
- Blind baking the crust prevents it from becoming soggy once the custard filling is added.
- Straining the cranberry puree removes skins and seeds for a smooth custard.
- Cooling and refrigerating the pie overnight improves texture and flavor melding.
- Optional garnishes add festive appeal and complementary textures but are not necessary.
