Easy Cranberry Custard Pie Recipe — Foolproof & Flavorful

Cranberry Custard Pie greets the season with ruby red color, creamy texture, and a citrusy lift that makes it an instant holiday showstopper. This pie looks fancy, eats even better, and—surprise—doesn’t demand artisan-level skill. Whether you want a centerpiece for Christmas dinner or a make-ahead dessert for a week of festive gatherings, this recipe delivers comfort and cheer in every forkful.

Why you’ll fall for this Cranberry Custard Pie

This dessert balances bright, slightly tart cranberries with a silky custard that’s sweet but never cloying. The orange adds perfume and freshness, while the flaky crust creates the perfect vehicle for that luxe filling. It’s the kind of pie that prompts second helpings and compliments—guaranteed. Big tip: a chilled custard slices clean and looks gorgeous on a dessert platter.

The story behind the recipe

I riffed on a condensed-milk lemon pie and swapped citrus profiles, added cranberries, and discovered magic. Pureeing the cranberries gives the filling a gorgeous scarlet hue and concentrates flavor without biting tartness. Over the years this version earned the “make-me-again” stamp from friends and family—especially during the holidays—so I call it my festive fail-safe.

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Ingredients breakdown — what matters and why

• Pie crust (9-inch deep-dish): Use a crisp, buttery crust. Store-bought works fine, but an all-butter homemade crust yields next-level flakiness. (See my suggested Flavored Pie Crust Recipe if you want a spiced or ginger crust.)
• Fresh (or frozen) cranberries: Fresh gives the best pop and color. Puree and strain them for a silky texture. You’ll need roughly 3–4 cups fresh cranberries to yield about 2 cups cranberry puree.
• Sweetened condensed milk (1 can, full-fat): This provides creaminess and sweetness while helping the custard set. Do not use low-fat or sugar-free versions.
• Egg yolks (3–4): Yolks add richness and help the filling firm up. Save whites for another project.
• Orange juice + orange zest: Citrus brightens the custard and balances tart cranberries; zest adds aromatic oils.
• Vanilla (optional): A teaspoon deepens flavor if you like warm notes.
• Salt: Tiny bit of salt pulls the flavors together.

Quick measurement note: The recipe centers on 2 cups cranberry puree, 1 (14-oz) can of sweetened condensed milk, and about 3 large egg yolks—this combo gives a custard that sets firmly but stays creamy.

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How to make it — step-by-step

1. Preheat & prep crust. Heat oven to 350°F (175°C). Roll your 9-inch pie dough and line the dish. Trim and flute edges. Blind-bake: line crust with parchment, fill with pie weights or dried beans, bake 10 minutes, remove weights, then bake another 10 minutes. This prevents a soggy bottom.
2. Cook cranberries. Combine cranberries with a splash of orange juice in a saucepan over medium heat. Simmer until most berries pop (about 4–5 minutes). Let cool slightly.
3. Puree & strain. Use an immersion blender or food processor to puree the cooked berries. Press through a fine-mesh sieve to remove seeds and skins—aim for 2 cups cranberry puree. Measure carefully.
4. Whisk filling. In a bowl, whisk condensed milk, egg yolks, cranberry puree, and orange zest until smooth and fully combined. Add a teaspoon vanilla if using. The mixture will thicken slightly.
5. Fill & bake. Pour filling into the par-baked shell. Bake 30–35 minutes at 350°F, checking at 25 minutes. The center should jiggle slightly but not be liquid. If edges brown too quickly, tent with foil.
6. Cool then chill. Cool on a rack for about 2 hours, then refrigerate at least 4 hours (overnight is best) so the custard firms and slices neatly.
7. Serve. Top with sweetened whipped cream, sugared cranberries, or a sprinkle of orange zest.

Bold tip: measure the cranberry puree exactly—too much liquid will prevent the custard from setting properly.

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Pro tips for flawless results

• Use full-fat sweetened condensed milk. It matters for texture and flavor—no shortcuts.
• Puree then strain. Straining removes stubborn bits and gives a silky, jewel-toned filling.
• Par-bake the crust. This avoids a soggy bottom—rewind this step if you skip blind-baking and expect > shovelable goo.
• Chill completely before slicing. The custard firms as it cools, giving clean, restaurant-style slices.
• Tent the crust edges if they brown too quickly. This keeps your crust golden, not burnt.
• Knife hack: Warm your knife under hot water and dry it between slices for smooth edges.
• FYI: fresh cranberries produce the best color and snap; frozen will work but might need a little longer to cook down.

Keep this in mind: don’t overbake—a slight wobble in the center is perfect.

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Decorating & presentation ideas

• Piped whipped cream rosettes around the rim make a classic red-and-white holiday look.
• Sugared cranberries add sparkle: toss cranberries with a tiny bit of corn syrup, then roll in granulated sugar; let dry.
• Sugared rosemary sprigs look like frosted pine—glue them into the whipped cream for drama.
• Snowflake sprinkles or white nonpareils give a whimsical touch for kids’ tables.
• Fresh berries (raspberries, currants) add texture and color contrast.

Pro move: Add a few spoonfuls of orange- or cranberry-curd dollops as garnish for a luxe finish—hella pretty.

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Variations to try

• Spiced cranberry custard: Add ½ tsp cinnamon and a pinch of nutmeg to the filling for warming aromatics.
• Cranberry-berry blend: Combine half cranberries, half raspberries for a slightly sweeter profile (note: color may shift).
• Gingerbread crust: Swap the classic crust for a Flavored Pie Crust Recipe using gingersnap crumbs or Biscoff for a spiced base.
• Cranberry curd layer: Dollop a spoonful of Cranberry Curd Pie style curd before baking for intense citrus notes.
• No-bake twist: Use a premade graham cracker crust and chill the filling to set for a softer, no-bake dessert.
• Cranberry Jello Pie hybrid: Add a thin layer of cranberry-jello on top for a glossy finish and nostalgic vibe.

Want a boozy spin? Stir in a tablespoon of orange liqueur (Cointreau) to the filling for a grown-up upgrade.

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Best ways to serve this pie

• Holiday dessert table: Slice thin and plate with a small scoop of vanilla ice cream and a sprig of sugared rosemary.
• Christmas brunch: Serve alongside coffee and mimosas—this pie doubles as a midday star.
• After-dinner showpiece: Offer with a citrusy cream or mascarpone dollop to balance sweetness.
• Gift idea: Wrap a chilled, whole pie in parchment and a bow—instant Fruit Pies For Christmas that will delight neighbors.

Serving note: Pair with a sparkling wine or a citrus-forward Riesling to amplify the orange notes.

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Make-ahead & storage

• Chill time: Refrigerate at least 4 hours; overnight gives the best texture.
• Short-term storage: Keep the pie in the fridge up to 3–4 days in an airtight container.
• Freezing: You can freeze slices (without delicate toppings) for up to 3 months. Flash-freeze pieces on a tray, wrap individually in plastic, then bag. Thaw overnight in the fridge.
• Do not freeze if you plan to top with whipped cream or sugared rosemary—those lose charm in the freezer.
• Prep schedule: Make the filling a day ahead and bake the day you serve, or bake and chill fully up to 2 days before—both work.

Pro tip: hold off on decorations until just before serving to keep things fresh and pretty.

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FAQs — quick answers

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Troubleshooting common issues

• Soggy bottom: Make sure you blind-bake the crust properly. If still soggy, bake a few extra minutes on the bottom rack.
• Runny filling: You likely underbaked—return the pie and check every 5 minutes. Ensure you measured cranberry puree correctly.
• Too tart: Increase the sweetened condensed milk by a few tablespoons or add a tablespoon of sugar to the puree. Taste as you go.

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Final thoughts — why this belongs on your holiday table

This Cranberry Custard Pie bridges festive flavor and impressive presentation without making you sweat. It brings bright citrus, tart cranberries, and a luscious, creamy custard into a single sliceable, giftable dessert. Whether you label it a classic Cranberry Custard Pie Recipe or tinker toward a Cranberry Curd Pie or Cranberry Custard Pie Filling extravaganza, this pie rewards patience and looks beautiful on a holiday spread.

Make it once and you’ll understand why it’s an easy crowd-pleaser.

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