Cranberry Custard Pie Recipe
The Cranberry Custard Pie Recipe is an absolute showstopper that brings together the tart brightness of cranberries with the silky richness of custard in a buttery, flaky crust. It’s a delightful dessert perfect for festive occasions or whenever you want to treat yourself and loved ones to a slice of comfort with a bright twist. This pie perfectly balances fruity tang and creamy smoothness, making it one of those memorable recipes you’ll want to share again and again.
Ingredients You’ll Need
Getting this Cranberry Custard Pie Recipe right is all about fresh, simple ingredients that deliver incredible flavor and texture. Each component plays its part, whether it’s the zingy orange juice that lifts the cranberries or the sweet condensed milk that creates a luxuriously smooth custard.
- Pie crust: A refrigerated or homemade deep 9-inch pie shell creates the flaky, buttery foundation your custard will nestle into.
- Cranberries (4 cups): Fresh or frozen, these vibrant berries provide essential tartness and that pop of color we love in every bite.
- Orange juice (1 cup): Freshly squeezed is best because it brightens and complements the cranberries perfectly.
- Sweetened condensed milk (14 oz can): This is the secret to the creamy, dreamy texture of the custard filling.
- Egg yolks (6 large): Room temperature yolks help bind the filling, making it rich and velvety.
- Orange zest (1 tbsp): Adds a fragrant citrus note that elevates the pie’s flavor profile.
How to Make Cranberry Custard Pie Recipe
Step 1: Preheat Your Oven
Start by warming your oven to 350°F (180°C). This even temperature ensures your pie bakes beautifully—creating a golden crust and a perfectly set custard without drying out.
Step 2: Roll Out the Pie Crust
Lightly flour your work surface and roll the pie dough into a 12-inch circle. Rotate the dough as you roll to maintain an even thickness and prevent sticking. This careful rolling is key to a tender, flaky base for your pie filling.
Step 3: Line Your Pie Dish
Transfer the dough gently into your 9-inch deep-dish pie pan. Fit it snugly, trim the overhang, and flute the edges for that charming homemade look. Your crust is not just a holder; it’s the first delicious bite in this Cranberry Custard Pie Recipe.
Step 4: Par-Bake the Crust
Line the crust with parchment and foil, fill with pie weights, and bake for 10 minutes to prevent sogginess. Remove the weights and bake another 10 minutes for a beautifully set crust that can withstand the luscious custard filling.
Step 5: Cook the Cranberries
Combine cranberries and orange juice in a saucepan over medium heat. Let the mixture come to a simmer and cook until most berries burst, about 4 to 5 minutes—this step unlocks their vibrant flavor and softens them just right.
Step 6: Strain the Cranberry Puree
Use an immersion blender to puree the cooked berries, then push through a fine-mesh sieve to catch smooth cranberry juice and discard the skins and bits. Measure out 2 cups for the filling—this silky juice adds the perfect tart brightness.
Step 7: Mix the Custard Filling
In a large bowl, whisk together sweetened condensed milk, egg yolks, the strained cranberry mixture, and orange zest until silky and thick. This luscious custard base is the heart of your pie and demands a good, thorough whisk!
Step 8: Bake the Pie
Pour the custard mixture into your par-baked crust and bake for 30 to 35 minutes. The center should be just set with a slight wobble; that’s how you know it’s perfectly creamy and not overcooked. If the edges brown too fast, cover them with foil to keep that golden hue.
Step 9: Cool the Pie
Set the pie on a wire rack and let it cool fully for about 2 hours. Cooling gently allows the custard to firm up and the flavors to meld for that irresistible texture.
Step 10: Refrigerate for Best Results
Place the pie in the fridge for at least 4 hours—or even better, overnight. The chilling step ensures the custard is wonderfully set and enhances the overall flavor depth.
Step 11: Decorate Your Pie
Garnish with whipped cream, fresh cranberries, or sugared rosemary sprigs to add an elegant and festive touch that will surprise and delight your guests.
Step 12: Store Leftovers
Keep any remaining pie covered in the fridge for up to 4 days to preserve freshness and flavor.
How to Serve Cranberry Custard Pie Recipe
Garnishes
Adding a dollop of lightly sweetened whipped cream or a sprinkle of fresh cranberries makes this pie extra festive and indulgent. The cream balances the tart filling beautifully, making every bite simply irresistible.
Side Dishes
The richness of this cranberry custard pie pairs wonderfully with a cup of strong coffee or a mug of hot tea, perfect for brunch or dessert. For more substantial meals, serving alongside roasted turkey or pork creates a complete holiday spread.
Creative Ways to Present
Serve individual slices with a drizzle of orange-infused caramel or a dusting of powdered sugar for a charming finish. For gatherings, consider mini versions in tartlet tins for easy sharing and a picture-perfect presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, wrap any leftovers tightly and keep them refrigerated. This prevents the custard from drying out and maintains the delicate balance of tart and sweet flavors for up to four days.
Freezing
You can freeze this pie, but it’s best to do so before baking. Wrap the assembled but unbaked pie tightly and freeze for up to two months. Thaw overnight in the refrigerator before baking as directed.
Reheating
For warm slices, reheat gently in a low oven for 10 to 15 minutes to revive the buttery crust and custard without compromising texture. Avoid microwaving to keep the custard from becoming rubbery.
FAQs
Can I use frozen cranberries for this pie?
Absolutely! Frozen cranberries work wonderfully and are often easier to find year-round. Just thaw them before cooking for the best results.
Do I have to use sweetened condensed milk?
Yes, sweetened condensed milk is essential for creating the creamy, sweet custard texture. Substitutes won’t give the same richness or consistency.
Is it necessary to par-bake the pie crust?
Par-baking helps prevent the crust from becoming soggy when filled with custard. It ensures the pastry stays crisp and flaky—definitely worth the extra step!
Can this pie be made ahead of time?
Yes! Preparing and refrigerating the pie overnight actually improves the flavor and texture as it allows the custard to fully set.
How do I know when the pie is done baking?
The center should be mostly set but still slightly wobbly—this ensures a creamy custard that isn’t overcooked or grainy.
Final Thoughts
Trying this Cranberry Custard Pie Recipe is like inviting warmth and brightness to your dessert table, with that perfect touch of festive cheer. Once you taste this luscious custard mingled with vibrant cranberry, it will quickly become a favorite to bake again and again. So grab your ingredients, roll up your sleeves, and enjoy the magic!
PrintCranberry Custard Pie Recipe
This Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard, baked in a flaky pie crust. Perfect for holiday gatherings or any special occasion, this pie combines the fresh flavors of cranberry and orange with a smooth, sweet condensed milk custard filling. It’s easy to prepare and offers a unique twist on classic custard pies.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 is best)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, at room temperature
- 1 tbsp orange zest (from approx. 2 oranges)
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C, gas mark 4) to prepare for baking the pie.
- Roll out pie crust: Roll the refrigerated pie dough into a 12-inch (30 cm) circle on a lightly floured work surface. Turn the dough about a quarter after every few rolls and add more flour as needed to prevent sticking.
- Line pie dish: Carefully transfer the rolled-out dough into a 9-inch (23 cm) deep-dish pie pan. Use your fingers to tuck it smoothly into the pan. Trim any excess overhang with a sharp knife. Flute or crimp the edges if desired.
- Par-bake pie crust: Line the crust with parchment paper and a layer of tin foil. Fill the crust with pie weights or dried beans, ensuring even coverage. Bake for 10 minutes. Then remove the weights, foil, and parchment, and bake for another 10 minutes to ensure the crust is cooked through.
- Cook cranberries: In a medium saucepan, combine the cranberries and orange juice. Cook over medium heat until it starts simmering, then continue for about 4 to 5 minutes until most berries burst.
- Strain cranberries: Puree the cooked cranberries using an immersion blender. Press the puree through a fine-mesh sieve to remove seeds and skins, collecting 2 cups of smooth cranberry mixture in a bowl.
- Mix filling: In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, the strained cranberry mixture, and orange zest until the mixture is well combined and thickened.
- Bake pie: Pour the cranberry custard filling into the pre-baked pie crust. Bake for 30 to 35 minutes until the center is almost set but still slightly wobbly. If the crust edges darken too quickly, cover them with foil or a pie shield. Check doneness starting at 25 minutes, then every 5 minutes.
- Cool: Transfer the pie to a wire rack and allow it to cool for about 2 hours at room temperature.
- Refrigerate: Place the cooled pie in the refrigerator and chill for at least 4 hours or overnight to set completely.
- Decorate: Optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or decorative snowflake sprinkles for a festive touch.
- Store: Cover any leftovers and store the pie in the refrigerator for up to 4 days.
Notes
- Freshly squeezed orange juice provides the best flavor, but store-bought orange juice can be used if needed.
- Ensure egg yolks are at room temperature to help the custard mixture combine smoothly.
- Par-baking the crust prevents it from becoming soggy once the custard filling is baked.
- Using an immersion blender and fine mesh sieve ensures a smooth, seed-free cranberry custard.
- You can decorate this pie to match seasonal or holiday themes.
- Leftover pie is best enjoyed within 4 days when stored properly in the refrigerator.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 165 mg
Keywords: cranberry pie, custard pie, holiday dessert, cranberry custard, baked pie, American pie
