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.

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.

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.

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.

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.