If you have a soft spot for the perfect blend of tart and creamy, you are going to absolutely love this Cranberry Custard Pie Recipe. It’s an irresistible dessert that balances the bright, lively flavor of cranberries with a luxuriously smooth custard set in a flaky pie crust. Every bite feels like a warm hug—bright, rich, and just a little bit festive. Whether you’re baking for a crowd or just craving a unique twist on classic pies, this recipe delivers that wow factor while still being refreshingly simple.

Cranberry Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Cranberry Custard Pie Recipe lies in its straightforward ingredients that come together to create a stunning contrast of flavors and textures. Each element plays its part, from the tangy cranberries that bring brightness to the custard’s velvety richness, and the citrus hints that add just the right pop of zestiness.

Refrigerated pie crust or a deep 9-inch pie shell: Using a sturdy pie shell helps hold the juicy filling perfectly and gives you that buttery crunch everyone loves.
4 cups cranberries (fresh or frozen): The star ingredient offering that signature tartness that makes this pie refreshingly lively.
1 cup orange juice (freshly squeezed preferred): Adds natural sweetness and a fragrant citrus undertone to brighten the cranberries.
1 can sweetened condensed milk: This ingredient lends a smooth, creamy sweetness that balances the tart fruit without overpowering it.
6 large egg yolks, at room temperature: Essential for creating the rich custard texture that sets beautifully in the oven.
1 tablespoon orange zest: A simple touch that ramps up the citrus flavor and adds a lovely aromatic twist.

How to Make Cranberry Custard Pie Recipe

Step 1: Prepare Your Pie Crust

Start by preheating your oven to 350°F (180°C). Roll out your refrigerated pie crust to about a 12-inch circle on a lightly floured surface, then carefully fit it into a 9-inch deep-dish pie pan. Trim any excess dough and flute or crimp the edges to give it that classic pie-look. This pre-bake ensures your crust won’t be soggy once the custard filling is added.

Step 2: Blind Bake the Crust

Line your crust with parchment paper and aluminum foil, then fill with pie weights or dried beans. Bake this setup for 10 minutes, remove the weights and liners, then return your crust to the oven for another 10 minutes. This step gives you a golden, firm base that keeps the pie filling perfectly contained.

Step 3: Cook and Puree the Cranberries

In a saucepan, combine the cranberries and orange juice. Let them simmer over medium heat until most cranberries burst and soften, which takes about 4 to 5 minutes. The cooking intensifies their flavor and breaks down the fruit for the smooth custard.

Step 4: Strain the Mixture

Use an immersion blender to puree the cranberry mixture until smooth, then strain it through a fine mesh sieve to remove solids. You’ll want to measure out exactly 2 cups of this luscious cranberry liquid for the filling—this ensures a silky, custard consistency without any unwanted pulp.

Step 5: Make the Custard Filling

Whisk together your sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until everything is thick and beautifully combined. This vibrant custard is your pie’s luscious heart, marrying tangy and sweet flavors with velvety texture.

Step 6: Bake the Pie

Pour the custard into your pre-baked crust and bake for 30 to 35 minutes. You’re looking for the center to almost be set, with just a little wobble left—this guarantees that creamy custard texture after cooling. If you notice the crust darkening too fast, tent the edges with foil or a pie shield to prevent burning.

Step 7: Cool and Chill

Once out of the oven, rest your pie on a wire rack for about 2 hours before transferring it to the fridge. It needs at least 4 hours, preferably overnight, to fully set and develop those beautiful flavors that make the Cranberry Custard Pie Recipe such a crowd-pleaser.

Step 8: Optional Garnishes

Dress up your pie with whipped cream, fresh cranberries, red currants, sugared rosemary sprigs, or even delicate snowflake sprinkles to add a festive flair and that extra visual appeal.

How to Serve Cranberry Custard Pie Recipe

Garnishes

Adding a dollop of sweetened whipped cream accentuates the creamy custard while balancing the fruity tartness. Fresh cranberries or sugared rosemary branches not only add a festive look but complement the zesty notes with freshness and slight crunch.

Side Dishes

This pie pairs wonderfully with a simple scoop of vanilla ice cream or even a citrus sorbet for an extra burst of refreshing flavor. If serving during holiday gatherings, a light green salad with a bright vinaigrette contrasts well with the richness of the pie.

Creative Ways to Present

Present your Cranberry Custard Pie Recipe on a rustic wooden board surrounded by fresh orange slices, sprigs of rosemary, and a scattering of sugared cranberries for that festive touch. You might also serve individual mini pies or tartlets for personalized servings that look as delightful as they taste.

Make Ahead and Storage

Storing Leftovers

Leftover pie keeps beautifully covered and refrigerated for up to 3 days. The custard chills nicely and flavors deepen, making those next-day slices even more delicious.

Freezing

While this pie is best enjoyed fresh, you can freeze it for up to 1 month. Wrap tightly with plastic wrap and foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving to preserve the custard’s delicate texture.

Reheating

Reheat slices gently in a warm oven (around 300°F or 150°C) for 10 minutes if you prefer it slightly warmed, but it’s equally delightful served cold straight from the fridge.

FAQs

Can I use frozen cranberries for this pie?

Absolutely! Frozen cranberries work perfectly and thaw as they cook during the simmer step, making them just as fresh tasting and convenient.

Do I need a deep-dish pie crust for this recipe?

Yes, using a deep-dish or a store-bought refrigerated pie crust designed for deeper pies helps hold the generous custard filling without spills and ensures even baking.

What if I don’t have orange zest? Can I skip it?

The orange zest is a key flavor enhancer but if you don’t have it, you can substitute with a teaspoon of orange extract or leave it out—though the pie will have less citrus brightness.

Is this pie suitable for holiday dinners?

Definitely! The lovely red color and festive orange notes make this pie a standout dessert for holiday tables or any special occasion.

Can I make the pie crust from scratch?

Of course! A homemade buttery pie crust pairs beautifully with the filling and lets you customize thickness and texture. Just make sure it’s blind baked well for the best result.

Final Thoughts

There is something truly special about making and sharing this Cranberry Custard Pie Recipe. It’s a unique spin on traditional desserts that’s bound to impress with its beautiful balance and inviting flavors. So go ahead and give it a try—you’ll be rewarded with smiles and maybe a few extra seconds savoring every bite!