Description
Cranberry Custard Pie is a creamy, tart, and beautifully balanced dessert made with a buttery crust and a smooth cranberry-orange custard filling. Perfect for holidays, special occasions, or when you want a dessert that feels elegant but approachable.
Ingredients
1 refrigerated pie crust or deep 9-inch pie shell
4 cups cranberries, fresh or frozen
1 cup orange juice
1 can sweetened condensed milk, 14 ounces
6 large egg yolks, room temperature
1 tablespoon orange zest
Instructions
Preheat oven to 350°F.
Roll out the pie dough into a 12-inch circle and place it into a 9-inch deep-dish pie pan. Trim and crimp the edges.
Line the crust with parchment and foil, fill with pie weights, and bake for 10 minutes. Remove weights and bake 10 more minutes.
In a saucepan, cook cranberries and orange juice over medium heat until most berries burst, about 4 to 5 minutes.
Blend the cranberry mixture until smooth, then strain through a fine mesh sieve. Measure out 2 cups.
In a bowl, whisk together cranberry puree, sweetened condensed milk, egg yolks, and orange zest until smooth and thick.
Pour filling into the pre-baked crust.
Bake for 30 to 35 minutes, until the center is just slightly wobbly.
Cool at room temperature for 2 hours, then refrigerate for at least 4 hours before serving.
Notes
A slight jiggle in the center is normal and sets as the pie chills.
If the crust browns too quickly, shield the edges with foil.
This pie is best made a day ahead for clean slices and full flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 185 mg