Cranberry Custard Pie: Irresistible 6-Step Holiday Classic

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If you’ve ever needed a dessert that feels fancy but doesn’t ask you to lose your whole afternoon, Cranberry Custard Pie is here to save the day. This is one of those recipes that looks bakery-worthy, tastes like a cozy holiday memory, and yet comes together with surprisingly simple steps. The kind of pie you bring to the table and suddenly everyone’s asking, “Who made this?”

I love recipes like this because they hit that sweet spot between comfort and elegance. Tart cranberries, silky custard, and a buttery crust—honestly, it’s like fall and winter decided to throw a little party in your kitchen. And the best part? You don’t need to be a pastry pro to pull it off.

Whether you’re planning a holiday gathering, hosting brunch, or just craving something special after a long week, this Cranberry Custard Pie fits right in.

Why You’ll Love This Cranberry Custard Pie

Let me count the ways—because there are plenty.

Perfect balance of flavors: The tart cranberries cut through the rich custard in the most satisfying way.
Make-ahead friendly: This pie needs chill time, which means one less thing to worry about on the big day.
Simple ingredients: Nothing fancy or hard to find. If you’ve got cranberries and a can of sweetened condensed milk, you’re already halfway there.
Crowd-pleasing but different: It’s not the same old pumpkin or apple pie, and that’s exactly why people love it.

This is the kind of dessert that feels thoughtful without being stressful—my favorite kind of cooking.

Ingredients You’ll Need

Here’s what goes into this dreamy pie. Simple, familiar, and totally doable.

Refrigerated pie crust or a deep 9-inch pie shell (store-bought or homemade)
4 cups cranberries (fresh or frozen)
1 cup orange juice (freshly squeezed if you can—worth it!)
1 can (14 oz) sweetened condensed milk
6 large egg yolks, at room temperature
1 tablespoon orange zest

That’s it. No complicated fillers, no mystery ingredients. Just good stuff doing good things together.

How to Make Cranberry Custard Pie (Step-by-Step)

Take a breath. We’re going to walk through this together.

1. Preheat and Prep

Preheat your oven to 350°F. A properly heated oven makes all the difference, especially with custard-based pies.

Roll out your pie dough on a lightly floured surface into a 12-inch circle. Rotate the dough as you go—this helps keep it from sticking and keeps things nice and even.

2. Line and Shape the Crust

Carefully transfer the dough to a 9-inch deep-dish pie pan. Gently tuck it in, smooth it out, and trim the excess. Crimp the edges if you’re feeling fancy—or just press with a fork if life is busy. Both work beautifully.

3. Par-Bake the Crust

Line the crust with parchment paper and foil, then fill with pie weights or dried beans. Bake for 10 minutes, remove the weights and lining, and bake another 10 minutes until lightly golden.

This step keeps the crust from getting soggy later—and yes, it’s worth it.

4. Cook and Strain the Cranberries

Combine cranberries and orange juice in a saucepan over medium heat. Let them simmer until most berries burst, about 4–5 minutes.

Blend the mixture until smooth, then strain it through a fine-mesh sieve. Measure out 2 cups of the strained cranberry mixture.

This part feels a little extra—but trust me, it’s what gives the custard that smooth, velvety texture.

5. Mix the Custard Filling

In a large bowl, whisk together:

Sweetened condensed milk
Egg yolks
Cranberry mixture
Orange zest

Whisk until thick and smooth. The color alone will make you smile.

6. Bake, Cool, and Chill

Pour the filling into your pre-baked crust. Bake for 30–35 minutes, until the center is mostly set with just a slight wobble.

Cool on a wire rack for 2 hours, then refrigerate for at least 4 hours or overnight. Custard pies love patience—and this one rewards it.

Helpful Tips from My Kitchen

If the crust browns too fast: Cover the edges with foil or a pie shield. No stress.
Frozen cranberries work great: No need to thaw them first.
That wobble is okay: Custard firms up as it chills. Don’t overbake.
Want extra flair? A little whipped cream on top goes a long way.

And if your custard looks extra thick? That’s not a problem—that’s comfort in pie form.

A Little Personal Note

I first made this Cranberry Custard Pie during a week when everything felt like a to-do list that never ended. You know those weeks—where you want something homemade but don’t have the energy for complicated.

This pie surprised me. It felt calming to make, smelled incredible, and gave me that quiet joy of pulling something beautiful out of the oven. Now it’s one of those recipes I return to whenever I want something that feels special without feeling overwhelming.

FAQs About Cranberry Custard Pie

Can I make Cranberry Custard Pie ahead of time?

Absolutely. In fact, it’s better that way. Make it the day before and let it chill overnight.

Can I use bottled orange juice?

Yes. Fresh gives brighter flavor, but bottled works just fine.

How do I store leftovers?

Cover and refrigerate for up to 4 days. It holds up beautifully.

Can I freeze this pie?

Custard pies don’t freeze well, so I wouldn’t recommend it. Luckily, it rarely lasts long anyway.

Serving Ideas

This pie shines all on its own, but if you want to dress it up:

Sweetened whipped cream
Sugared cranberries
A sprinkle of orange zest
Fresh rosemary for a holiday look

It’s one of those desserts that feels just as right on a festive table as it does on a quiet Sunday afternoon.

There’s something deeply satisfying about serving a dessert that feels both nostalgic and a little unexpected. Cranberry Custard Pie does exactly that. It’s creamy, tart, comforting, and quietly impressive—all without asking you to spend your entire day in the kitchen.

If you’re craving a dessert that brings warmth, balance, and just a touch of elegance to your table, this pie is waiting for you. Slice it up, add a dollop of whipped cream, and enjoy every cozy bite.

Slices of Cranberry Custard Pie topped with whipped cream and sugared cranberries on a dark plate — Cranberry Custard Pie slices served with fluffy whipped cream and sparkling sugared cranberries

More Cozy Cranberry Treats You’ll Love

If this Cranberry Custard Pie has you dreaming about more festive desserts, you’re in good company. Cranberries have a way of making everything feel extra special, especially during the holidays. Here are a few cozy, reader-favorite recipes that pair beautifully with this pie and are perfect for rounding out a dessert table or planning your next baking day.

If you’re short on time but still want something creamy and impressive, this no-bake cranberry cream pie for effortless holiday entertaining is a wonderful option when the oven is already full.
For something easy to slice, share, and pack up, these soft and buttery cranberry bars everyone reaches for first are always a hit at gatherings and cookie swaps.
Looking for a simple way to decorate desserts or add sparkle to your table? These sparkly candied cranberries that make any dessert feel festive are as pretty as they are delicious.
And if you love rich, bakery-style desserts, this cranberry cream cheese crumb pie with cozy holiday flavor is a natural next bake after this custard pie.
If you enjoy seeing how other bakers put their own spin on classic desserts, this beautiful cranberry custard pie baking guide from a trusted pie expert offers helpful inspiration and extra tips worth exploring.

These recipes and resources keep the same warm, comforting vibe and make the most of cranberry season—perfect for baking ahead, sharing with loved ones, or enjoying one sweet slice at a time.