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Cranberry Custard Pie Recipe

Cranberry Custard Pie Recipe
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★★★★★

4.7 from 16 reviews

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.

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 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

  1. Preheat oven: Preheat your oven to 350°F (180°C, gas mark 4) to prepare for baking the pie.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cool: Transfer the pie to a wire rack and allow it to cool for about 2 hours at room temperature.
  10. Refrigerate: Place the cooled pie in the refrigerator and chill for at least 4 hours or overnight to set completely.
  11. Decorate: Optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or decorative snowflake sprinkles for a festive touch.
  12. 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

Keywords: cranberry pie, custard pie, holiday dessert, cranberry custard, baked pie, American pie

Find it online: https://nayabaker.com/cranberry-custard-pie-recipe/