Celebrate the perfect harmony of tart cranberries and creamy custard with this delightful cranberry custard pie. The vibrant cranberries, infused with a hint of orange, are balanced by a smooth and sweet custard filling. Nestled in a flaky pie crust, this dessert is a show-stopping addition to your holiday table or any special occasion. It’s simple to prepare yet irresistibly elegant.
Ingredients
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 (from approximately 2 oranges)
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust into a deep 9-inch pie dish. Trim and flute the edges as desired.
- Blind bake the crust by lining it with parchment paper or aluminum foil and filling it with pie weights or dried beans. Bake for 10–12 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.
Step 2: Cook the Cranberries
- In a medium saucepan, combine the cranberries and orange juice.
- Bring to a simmer over medium heat and cook for 8–10 minutes, or until the cranberries soften and begin to burst.
- Remove from heat and mash slightly for a chunky texture, or blend for a smoother consistency. Let cool.
Step 3: Make the Custard
- In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, and orange zest until well combined.
- Stir the cooled cranberry mixture into the custard base.
Step 4: Assemble the Pie
- Pour the cranberry custard filling into the prepared pie crust, spreading it evenly.
- Bake at 350°F (175°C) for 25–30 minutes, or until the custard is set and slightly jiggles in the center.
Step 5: Cool and Serve
- Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
- Garnish with whipped cream or a sprinkle of orange zest, if desired.
Conclusion
This cranberry custard pie is a stunning dessert that combines the tartness of cranberries with a silky orange-infused custard. The vibrant color and balanced flavors make it an unforgettable treat for any festive occasion. Easy to make and even easier to enjoy, this pie will become a favorite in no time.
Cranberry Custard Pie
A tart cranberry and orange filling meets creamycustard in this easy-to-make pie, perfect for holidays and special occasions.
- 1 refrigerated pie crust or a deep 9-inch pie shell (store-bought or homemade)
- 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 (from approximately 2 oranges)
Step 1: Prepare the Crust
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust into a deep 9-inch pie dish. Trim and flute the edges as desired.
- Blind bake the crust by lining it with parchment paper or aluminum foil and filling it with pie weights or dried beans. Bake for 10–12 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.
Step 2: Cook the Cranberries
In a medium saucepan, combine the cranberries and orange juice.
- Bring to a simmer over medium heat and cook for 8–10 minutes, or until the cranberries soften and begin to burst.
- Remove from heat and mash slightly for a chunky texture, or blend for a smoother consistency. Let cool.
Step 3: Make the Custard
- In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, and orange zest until well combined.
- Stir the cooled cranberry mixture into the custard base.
Step 4: Assemble the Pie
- Pour the cranberry custard filling into the prepared pie crust, spreading it evenly.
- Bake at 350°F (175°C) for 25–30 minutes, or until the custard is set and slightly jiggles in the center.
Step 5: Cool and Serve
- Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
- Garnish with whipped cream or a sprinkle of orange zest, if desired.