Cranberry Custard Pie: A Festive Twist on Classic Custard
Add a splash of color and a burst of tart flavor to your holiday table with this Cranberry Custard Pie! This delightful dessert combines the sweet creaminess of custard with the tartness of cranberries and the brightness of fresh orange zest, making it an irresistible holiday treat. It’s perfect for any winter celebration or cozy family gathering.
Cranberry Custard Pie Recipe
Prep Time: 30 minutes
Cooking Time: 35 minutes
Chill Time: 6 hours
Total Time: 7 hours, 5 minutes
Calories: 320 kcal per slice
Servings: 8 slices
Ingredients:
- Refrigerated pie crust or deep 9-inch pie shell (store-bought or homemade)
- 4 cups (480 g) cranberries, fresh or frozen
- 1 cup (240 ml) freshly squeezed orange juice
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, at room temperature
- 1 tbsp orange zest (from approximately 2 oranges)
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (180°C / gas mark 4).
2. Prepare the Pie Crust:
On a lightly floured surface, roll the pie dough into a 12-inch circle, turning it a quarter after each roll and adding flour as needed to prevent sticking. Transfer the rolled dough into a 9-inch deep-dish pie pan, pressing it gently to fit. Trim any excess dough and flute or crimp the edges if desired.
3. Par-Bake the Crust:
Line the crust with parchment paper and tin foil, filling it with pie weights or dried beans. Par-bake the crust for 10 minutes, then remove the weights, foil, and parchment. Bake for another 10 minutes to create a sturdy base.
4. Cook the Cranberries:
In a medium saucepan, combine the cranberries and orange juice. Cook over medium heat until the mixture begins to simmer, stirring occasionally until most of the cranberries burst (about 4-5 minutes).
5. Puree and Strain Cranberries:
Use an immersion blender to puree the cranberry mixture. Then, strain the puree through a fine-mesh sieve to achieve a smooth, velvety texture. Aim for about 2 cups of cranberry puree.
6. Make the Filling:
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, cranberry puree, and orange zest until smooth and fully combined.
7. Bake the Pie:
Pour the cranberry custard filling into the pre-baked pie crust. Bake for 30-35 minutes, or until the center is mostly set but slightly wobbly. If the crust begins to darken, cover the edges with aluminum foil or a pie shield. Start checking for doneness at 25 minutes, then every 5 minutes afterward.
8. Cool and Chill:
Allow the pie to cool on a wire rack for 2 hours. Then, cover and refrigerate it for at least 4 hours or, for best results, overnight.
9. Decorate and Serve:
Garnish the pie with whipped cream, fresh cranberries, red currants, sugared rosemary, or snowflake sprinkles for a festive touch.
10. Storage:
Cover any leftovers and store in the refrigerator for up to 4 days.
Tips for the Best Cranberry Custard Pie
- Smooth Texture: For an extra smooth filling, be sure to strain the cranberry mixture after pureeing.
- Make It Festive: Top with sugared cranberries or edible flowers for a holiday-ready look.
- Prep Ahead: This pie can be made a day ahead, allowing flavors to meld and the custard to set beautifully.
With its vibrant color and rich, creamy texture, this Cranberry Custard Pie is the perfect holiday dessert. It’s a delightful balance of sweet and tart, with hints of citrus that will brighten up any table. Pair it with a hot cup of tea or coffee for a cozy winter treat. Enjoy the festive flavors of cranberry and orange in this stunning pie!
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Cranberry Custard Pie
- Total Time: 7 hours, 5 minutes
- Yield: 8 1x
Description
This Cranberry Custard Pie is a perfect balance of tangy cranberry and smooth, creamy custard, making it a festive treat for any holiday table. With an easy orange-scented custard and a buttery crust, this pie brings a delightful contrast of flavors that will brighten up any gathering.
Ingredients
refrigerated pie crust or deep 9-inch pie shell (store-bought or homemade)
4 cups (480 g) cranberries, fresh or frozen
1 cup (240 ml) freshly squeezed orange juice
1 can (14 oz / 400 g) sweetened condensed milk
6 large egg yolks, at room temperature
1 tbsp orange zest (from approximately 2 oranges)
Instructions
Preheat the Oven: Preheat the oven to 350°F (180°C / gas mark 4).
Prepare the Pie Crust: On a lightly floured surface, roll the pie dough into a 12-inch circle, turning it a quarter after each roll and adding flour as needed to prevent sticking. Transfer the rolled dough into a 9-inch deep-dish pie pan, smoothing it gently. Trim any excess overhang and flute or crimp the edges if desired.
Par-Bake the Crust: Line the crust with parchment paper and tin foil, filling with pie weights or dried beans. Par-bake the crust for 10 minutes, then remove the weights, foil, and parchment and bake for another 10 minutes.
Cook the Cranberries: In a medium saucepan, combine the cranberries and orange juice. Cook over medium heat until simmering, continuing until most berries burst (about 4-5 minutes).
Puree and Strain Cranberries: Use an immersion blender to puree the cranberry mixture. Strain the puree through a fine-mesh sieve, collecting 2 cups of the smooth cranberry mixture in a bowl.
Make the Filling: In a large bowl, combine the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest. Whisk until smooth and well-combined.
Bake the Pie: Pour the cranberry custard filling into the pre-baked pie crust. Bake for 30-35 minutes, or until the center is mostly set but slightly wobbly. If the crust darkens too much, cover the edges with aluminum foil or a pie shield. Start checking for doneness at 25 minutes, then every 5 minutes.
Cool and Chill: Allow the pie to cool on a wire rack for 2 hours, then refrigerate for at least 4 hours or overnight for best results.
Decorate and Serve: Garnish with whipped cream, cranberries, red currants, sugared rosemary, or snowflake sprinkles if desired.
Storage: Cover any leftovers and store in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320