Cranberry Custard Pie Recipe

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If you’re craving a dessert that bursts with festive flavors and silky smooth texture, let me introduce you to a timeless classic — the Cranberry Custard Pie Recipe. This pie perfectly marries the bright, tart pop of fresh cranberries with a luxuriously creamy custard filling that wobbles in the best possible way. It’s a stunning centerpiece that looks as beautiful as it tastes, guaranteed to brighten up any gathering or cozy night in with its vibrant color and irresistible flavor combination.

Ingredients You’ll Need

Getting this Cranberry Custard Pie Recipe right means starting with a handful of simple yet thoughtfully chosen ingredients. Each one plays a starring role, from the juicy cranberries that bring that signature tang, to the rich condensed milk that lends sweetness and velvetiness, and even the orange zest that adds a fresh citrus note to awaken your taste buds.

• Refrigerated pie crust or a deep 9-inch pie shell: Use store-bought for convenience or homemade for extra love and flaky texture.
• 4 cups cranberries (fresh or frozen): They provide the perfect vibrant tartness and festive red color essential to this pie.
• 1 cup orange juice (freshly squeezed preferred): Adds natural sweetness and brightens the cranberry’s tartness with citrus warmth.
• 1 can (14 oz) sweetened condensed milk: This ingredient delivers the creamy richness and smooth texture crucial to the custard base.
• 6 large egg yolks (at room temperature): They bind the custard and give it that luscious, silky consistency everyone loves.
• 1 tablespoon orange zest (approx. 2 oranges): A zesty punch of flavor that beautifully complements the cranberries and deepens the pie’s aroma.

How to Make Cranberry Custard Pie Recipe

Step 1: Prepare the Pie Crust

Start by preheating your oven to 350°F (180°C). Roll out your refrigerated pie crust on a lightly floured surface until it reaches about 12 inches in diameter. Gently transfer it into a 9-inch deep-dish pie pan, making sure to trim any excess dough and create a decorative edge by fluting or crimping. This pre-baked crust provides a sturdy and flaky base that holds the luscious custard beautifully.

Step 2: Blind Bake the Crust

Line your crust with parchment paper and aluminum foil, then fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Pop it in the oven for 10 minutes, then carefully remove the weights and liners and bake for another 10 minutes. This step ensures a perfectly cooked crust that won’t get soggy once the filling is poured in.

Step 3: Cook the Cranberries

In a medium saucepan over medium heat, combine the cranberries and orange juice. Let them simmer for about 4 to 5 minutes until most of the berries have burst, releasing their vivid color and tangy flavor. This creates the base for your fruity custard filling.

Step 4: Puree and Strain the Cranberry Mixture

Use an immersion blender to puree the cranberry-orange mixture until smooth. Then, push the puree through a fine-mesh sieve into a bowl, discarding any solids. Measure out exactly 2 cups of this vibrant liquid to ensure the perfect balance in your custard.

Step 5: Whisk Together the Custard Filling

In a large bowl, whisk the sweetened condensed milk, egg yolks, strained cranberry mixture, and fresh orange zest until thick and fully combined. This step is where the magic happens, blending tangy and sweet flavors into a luxuriously creamy custard ready to be baked.

Step 6: Fill and Bake the Pie

Pour your custard mixture into the pre-baked pie crust. Bake the pie for 30 to 35 minutes until the center is almost set but still slightly wobbly when gently shaken. If the crust edges start browning too fast, shield them with foil to prevent burning. Start checking at 25 minutes, then every 5 minutes to achieve that perfect consistency.

Step 7: Cool and Chill

After baking, transfer the pie to a wire rack to cool for about 2 hours. Once cooled, refrigerate it for at least 4 hours or, even better, overnight. This chilling time allows the custard to set perfectly, making every slice smooth and satisfying.

Step 8: Optional Garnishing

Before serving, add a flourish with your favorite garnishes like sweetened whipped cream, fresh cranberries, red currants, sugared rosemary sprigs, or whimsical snowflake sprinkles to make your Cranberry Custard Pie Recipe extra festive and stunning.

How to Serve Cranberry Custard Pie Recipe

Garnishes

A dollop of lightly sweetened whipped cream is a classic and decadent way to balance the tartness of the cranberries. Fresh cranberries or bright red currants sprinkled on top add a beautiful, jewel-like sparkle. For a touch of elegance, sugared rosemary is perfect—it brings a subtle pine aroma that pairs wonderfully with the citrus notes.

Side Dishes

This pie shines best when served on its own because the custard and cranberry combo is so rich and flavorful. However, a scoop of vanilla ice cream or a simple glass of chilled sparkling wine can elevate your dessert experience for special occasions or holiday dinners.

Creative Ways to Present

For a festive touch, serve individual mini pies using tart pans or present slices on pretty dessert plates garnished with edible flowers or a light dusting of powdered sugar. You can also serve with a drizzle of homemade cranberry sauce or a citrus glaze to add layers of flavor and visual appeal.

Make Ahead and Storage

Storing Leftovers

Your Cranberry Custard Pie Recipe keeps beautifully in the refrigerator for up to 3 days, making it a perfect make-ahead dessert. Just cover it loosely with plastic wrap or foil to protect it from picking up other fridge odors while keeping the custard damp and luscious.

Freezing

While freezing isn’t ideal for perfect texture, you can freeze this pie for up to 1 month if needed. Wrap the entire pie tightly in plastic wrap and then aluminum foil. When ready to enjoy, thaw overnight in the refrigerator and serve chilled for best results.

Reheating

Because this is a custard pie, it’s best enjoyed cold or at room temperature. If you prefer it slightly warmer, remove it from the fridge about 30 minutes before serving. Avoid microwaving or reheating as this can ruin the delicate custard texture.

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work just as well and are often more convenient outside of the cranberry season. Just be sure to thaw and drain any excess liquid before cooking to keep your filling from becoming too watery.

What can I substitute for sweetened condensed milk?

Sweetened condensed milk is key to the creamy texture and sweetness of the custard. If you need a substitute, you can try a combination of evaporated milk and sugar, but it might slightly alter the custard’s richness and flavor.

How do I tell when the pie is done baking?

The best way is to gently shake the pan— the center should jiggle slightly but not be liquidy. The edges should be set and lightly golden. Overbaking will make the custard tough, so start checking at 25 minutes.

Can I make the crust from scratch?

Definitely! A flaky, buttery homemade pie crust adds a wonderful depth to your Cranberry Custard Pie Recipe. Use your favorite pie dough recipe or a simple butter-and-flour base for the best results.

Is this pie suitable for holiday celebrations?

Yes! The vibrant red cranberries and rich custard, accented by orange zest, make this pie a festive addition to any holiday table, from Thanksgiving to Christmas and beyond.

Final Thoughts

Trust me, once you try this Cranberry Custard Pie Recipe, it will become a standout favorite you want to make year after year. It’s an incredible way to bring a burst of bright flavor and creamy indulgence to your dessert repertoire. Go ahead and give it a try — your friends and family will be asking for seconds in no time!

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