Description
Looking for a dessert that screams holiday magic? This Cranberry Custard Pie has it all—tangy cranberries, silky custard, and a flaky golden crust that makes it impossible to stop at just one slice. It’s festive, creamy, and beautifully bright—basically Christmas in pie form.
Ingredients
- 1 deep 9-inch pie crust (homemade or ready-made, your call)
- 4 cups (about 480 g / 17 oz) fresh or frozen cranberries
- 1 cup (240 ml) freshly squeezed orange juice
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, room temperature
- 1 tablespoon orange zest (from 2 medium oranges)
Instructions
Set your oven to 350°F (180°C) and let it fully heat while you prep your pie.
Roll the dough out on a lightly floured surface until it’s about 12 inches (30 cm) wide. Rotate the dough occasionally to prevent sticking. Gently fit it into a 9-inch deep pie dish, pressing it into the corners and trimming any excess dough. Flute or crimp the edges for a polished finish.
Line the crust with parchment paper and aluminum foil, then fill it with pie weights or dried beans. Bake for 10 minutes. Carefully lift out the weights and foil, then return the crust to the oven for another 10 minutes. This helps it stay crisp and prevents sogginess later.
In a medium saucepan, stir together the cranberries and orange juice. Bring to a gentle simmer over medium heat. Continue cooking for about 4–5 minutes, until the berries begin to burst and soften.
Use an immersion blender or food processor to puree the mixture. Press it through a fine-mesh sieve to remove skins and seeds. Measure out 2 cups of the strained cranberry puree for your filling.
In a large bowl, whisk together the sweetened condensed milk, egg yolks, cranberry puree, and orange zest until smooth and well combined. The mixture should be creamy and slightly thick.
Pour the filling into the pre-baked crust and smooth the top. Bake for 30–35 minutes, or until the center is mostly set with a little jiggle in the middle. If the crust edges start to darken too quickly, shield them with foil. Begin checking for doneness around the 25-minute mark.
Place the pie on a wire rack and let it rest for about 2 hours to reach room temperature.
Transfer to the refrigerator and chill for at least 4 hours (overnight if possible). This step helps the custard firm up beautifully and makes slicing easier.
Right before serving, top your pie with sweetened whipped cream, fresh cranberries, sugared rosemary sprigs, or even snowflake sprinkles for an extra festive touch.
Cover the pie loosely with foil or plastic wrap and refrigerate for up to 4 days.
Notes
This Cranberry Custard Pie delivers the best of both worlds: luscious custard texture and bright, fruity flavor. It’s simple enough for a casual get-together but impressive enough for a holiday feast. Whether you dress it up with garnishes or enjoy it plain and chilled, every bite will taste like pure celebration.
Nutrition
- Serving Size: 1 slice
- Calories: 183
- Sugar: 8g
- Sodium: 122mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 109mg