Description
This Cranberry Custard Pie combines tart cranberries with a smooth, creamy custard infused with fresh orange zest and juice. Pre-baked crust ensures a crisp base while the luscious filling bakes to a delicate wobble, resulting in a refreshing and festive dessert perfect for holiday gatherings or any special occasion.
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 preferred)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, at room temperature
- 1 tablespoon orange zest (approx. 2 oranges)
Instructions
- Preheat and prepare 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 set the crust.
- Cook cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until most cranberries have burst, about 4-5 minutes.
- Puree and strain: Puree the cranberry mixture with an immersion blender, then press through a fine-mesh sieve into a bowl, discarding the solids. Measure out 2 cups of the strained cranberry mixture for the filling.
- Mix custard filling: In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, 2 cups of the cranberry mixture, and orange zest until the mixture is thick and well combined.
- Fill 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 darkens too quickly, cover edges with foil or a pie shield. Begin checking for doneness at 25 minutes, then every 5 minutes thereafter.
- Cool and chill: Place the baked pie on a wire rack to cool for about 2 hours, then refrigerate for at least 4 hours or overnight to fully set the custard.
- Garnish and serve: (Optional) Garnish with sweetened whipped cream, cranberries, red currants, sugared rosemary, and snowflake sprinkles if desired before serving.
Notes
- Use freshly squeezed orange juice for the best flavor.
- Make sure egg yolks are at room temperature for smooth custard texture.
- Pre-baking the crust prevents sogginess and ensures a crisp bottom.
- Keep an eye on the crust edges during baking and protect them with foil if they brown too quickly.
- Allow ample chilling time for the custard to fully set before serving.
- This pie is perfect for holiday occasions and can be prepared a day ahead.
- For a less sweet option, consider reducing sweetened condensed milk by 1/4 cup and adjusting orange juice sweetness accordingly.
