Description
This Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard, nestled in a buttery, flaky pie crust. Perfect for holiday gatherings or cozy autumn desserts, this pie combines fresh cranberry flavor with a smooth, orange-infused custard that sets beautifully in a pre-baked crust. The final touch of optional garnishes like whipped cream and sugared rosemary adds festive charm.
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 preferred)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, at room temperature
- 1 tablespoon orange zest (approx. 2 oranges)
Optional Garnishes
- Sweetened whipped cream
- Cranberries
- Red currants
- Sugared rosemary
- Snowflake sprinkles
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (180°C / gas mark 4). Roll out the refrigerated pie crust to a 12-inch (30 cm) circle on a lightly floured surface. Place the crust in a 9-inch deep-dish pie pan, trim off any excess dough, and flute or crimp the edges as desired.
- Blind bake crust: Line the crust with parchment paper and aluminum foil, then fill the lined crust with pie weights or dried beans to prevent puffing. Bake the crust for 10 minutes, then carefully remove the weights, foil, and parchment paper. Bake for an additional 10 minutes to lightly brown and set the crust.
- Cook cranberries: In a medium saucepan, combine the cranberries and orange juice. Cook over medium heat, stirring occasionally, until most cranberries burst and the mixture thickens slightly, about 4-5 minutes.
- Puree and strain cranberry mixture: Using an immersion blender, puree the cranberry mixture until smooth. Press the puree through a fine-mesh sieve into a bowl to remove solids. Measure out exactly 2 cups of the strained cranberry puree for the custard filling.
- Make custard filling: In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, measured cranberry puree, and orange zest until the mixture is thick, smooth, and well combined.
- Fill and bake pie: Pour the custard filling into the pre-baked pie crust. Bake the pie for 30-35 minutes, or until the center is almost set with a slight wobble. To prevent the crust edges from over-browning, cover them with foil or a pie shield as needed. Start checking at 25 minutes, then check every 5 minutes for doneness.
- Cool and chill: Remove the pie from the oven and place it on a wire rack to cool for about 2 hours. After cooling, refrigerate the pie for at least 4 hours or preferably overnight to allow the custard to set firmly.
- Optional garnishing: Before serving, garnish the pie with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, and snowflake sprinkles for a festive presentation, if desired.
Notes
- Use fresh or frozen cranberries; if frozen, no need to thaw before cooking.
- Room temperature egg yolks incorporate better into the custard.
- If the crust edges brown too quickly during baking, use foil or a pie shield to protect them.
- Allow sufficient chilling time to ensure the custard sets properly for easy slicing.
- For a less sweet crust, choose an unsweetened or lightly sweetened pie shell.
- Optional garnishes add festive appeal but do not affect the pie’s texture or flavor.
