Cranberry Custard Pie Recipe

Bursting with festive flavor and stunning jewel tones, this Cranberry Custard Pie Recipe is a showstopping dessert that always surprises guests. Imagine silky, citrusy custard infused with tart cranberries, nestled in a perfectly crisp crust. Every slice is a merry balance of sweet, tang, and creamy richness—the kind of treat that feels both nostalgic and extraordinary. Whether you’re making it for a holiday table or just because, this pie is a breathtaking way to celebrate fresh cranberries and zesty orange.

Ingredients You’ll Need

The beauty of this Cranberry Custard Pie Recipe lies in its handful of simple, vibrant ingredients. Each one plays a starring role in making this pie unforgettable—from the bold cranberry filling to the sunny punch of citrus and the luscious custard. Here’s what you need and why you shouldn’t skip a thing!

• Refrigerated pie crust or deep 9-in pie shell: The crispy, buttery foundation that supports the creamy custard and tart fruit—store-bought or homemade both work beautifully.
• Cranberries (4 cups / 480g / 17oz, fresh or frozen): These ruby gems give the pie its vibrant color and signature tang—don’t be shy, the more the merrier!
• Orange juice (1 cup / 240 ml / 8 fl oz, freshly squeezed best): Adds brightness and sweet citrus notes that perfectly compliment the cranberries’ tartness.
• Sweetened condensed milk (1 can / 14 oz / 400g): This magic ingredient adds irresistible creaminess and a gentle caramel sweetness to the custard.
• Egg yolks (6 large, at room temperature): Provide the luscious texture and rich flavor that make the custard set beautifully when baked.
• Orange zest (1 tbsp, from approx. 2 oranges): Intensifies the citrus aroma and adds refreshing complexity to the pie.

How to Make Cranberry Custard Pie Recipe

Step 1: Preheat the Oven

Begin by setting your oven to 350°F (180°C, gas mark 4). Giving your oven time to preheat ensures a perfectly crisp crust and evenly-baked custard. While it heats, gather your ingredients and take a moment to envision that gorgeous pie emerging from the oven.

Step 2: Roll Out the Pie Crust

Dust your counter lightly with flour and roll the pie dough into a smooth, even 12-inch (30 cm) circle. Turn the dough a quarter after every few rolls to keep it even and prevent sticking. If it resists, let it rest for a few minutes, then continue—a well-rolled crust is the key to a beautiful base.

Step 3: Line the Pie Dish

Carefully ease the rolled crust into your deep 9-inch (23 cm) pie pan, gently pressing it into the corners so it’s snug and even. Trim off excess dough around the edges, then, for that homey touch, flute the rim with your fingers or crimp it with a fork. This both seals your crust and gives your pie a lovely finished look.

Step 4: Par-Bake the Pie Crust

Protect your beautiful crust by lining it with parchment paper and tin foil, then filling it with pie weights or dried beans (two standard sets work well). Par-bake for 10 minutes, remove the weights and lining, and bake for another 10 minutes. This double-bake ensures your crust stays firm and flaky beneath the custard filling—no soggy bottoms here!

Step 5: Cook the Cranberries

In a medium saucepan, simmer the cranberries with the orange juice over medium heat. As they cook, the berries will start to pop and release their juices—let this go for 4 to 5 minutes until most of them burst. The kitchen will fill with the most heavenly, fruity aroma!

Step 6: Strain the Cranberries

After cooking, puree the berry mixture with an immersion blender. For a silky smooth filling, press the mixture through a fine-mesh sieve into a bowl or pot, discarding skins and seeds. Measure out exactly 2 cups of this jewel-tone puree for the filling. Smooth equals dreamy custard later on!

Step 7: Mix the Filling

In a large mixing bowl, combine sweetened condensed milk, egg yolks, your 2 cups of strained cranberry puree, and the orange zest. Whisk until the mixture is thick, glossy, and totally blended—the color is simply breathtaking and hints at the pie’s bright flavor.

Step 8: Bake the Pie

Pour the cranberry custard filling into your pre-baked pie crust. Bake for 30 to 35 minutes, keeping a close eye after minute 25. The center should be mostly set but still a little wobbly in the middle. If the crust is browning too quickly, gently shield it with foil or a pie shield so it stays picture-perfect.

Step 9: Cool the Pie

Let your masterpiece cool on a wire rack for 2 hours. This slow cooling lets the custard settle and the flavors bloom, rewarding your patience with sliceable, creamy perfection.

Step 10: Refrigerate

Transfer the cooled pie to the refrigerator for at least 4 hours, or preferably overnight. Chilling fully firms up the custard for immaculately neat slices and lets every element meld to pie nirvana.

Step 11: Decorate

Ready to dazzle? Top your Cranberry Custard Pie Recipe with clouds of sweetened whipped cream, extra cranberries, ruby red currants, glistening sugared rosemary, or snowflake sprinkles. Garnishing is where you can truly let your festive spirit shine!

Step 12: Store Leftovers

If you’re lucky enough to have leftovers, simply cover and refrigerate for up to 4 days. The flavors somehow get even better after a day or so.

How to Serve Cranberry Custard Pie Recipe

Garnishes

The right garnish elevates this Cranberry Custard Pie Recipe from delightful to showstopping. Dollop with sweetened whipped cream and sprinkle with sugared cranberries or fresh red currants for a pop of pizazz. For a wintry touch, try a few sprigs of sugared rosemary or some delicate snowflake sprinkles—it’s like a winter wonderland on a plate.

Side Dishes

Because this pie is both creamy and tart, it pairs beautifully with light, crisp sides. Consider a simple platter of sliced oranges, a bright citrus salad, or even a few almond biscotti for crunch. Coffee or hot tea rounds out the flavors and is the perfect cozy touch alongside every slice.

Creative Ways to Present

For a jaw-dropping dessert table, cut the Cranberry Custard Pie Recipe into slim wedges and arrange on a pretty tiered stand with garnishes in little bowls. Or, for a more playful spin, serve mini slices in small jars layered with whipped cream. You can even cut snowflake or holly shapes from extra pie dough, bake separately, and use as edible decorations atop each slice.

Make Ahead and Storage

Storing Leftovers

Your pie will be just as dreamy the next day! Simply cover tightly with plastic wrap or foil and pop in the fridge. The filling stays creamy and the crust maintains its delicious snap for up to 4 days—if it lasts that long.

Freezing

The Cranberry Custard Pie Recipe freezes surprisingly well. Simply wrap slices (or the whole pie) tightly in several layers of plastic wrap and then foil. Freeze for up to a month. Thaw in the fridge overnight before serving; the vibrant flavors hold up beautifully to freezing.

Reheating

To refresh a chilled slice, warm it gently in a 300°F (150°C) oven for 10 minutes, or until just barely warmed through. Microwaving isn’t recommended, since it can make the custard weep or the crust soggy. Always top with fresh whipped cream after warming.

FAQs

Can I use frozen cranberries for the Cranberry Custard Pie Recipe?

Absolutely! Frozen cranberries work just as well as fresh. No need to thaw—just add them to your saucepan with the orange juice and cook until they burst and soften.

What’s the best way to zest oranges for this pie?

Use a microplane or fine grater to zest just the bright orange outer layer of the orange, avoiding the bitter white pith underneath. Fresh zest packs the most citrus flavor and adds a gorgeous aroma.

Can I make this pie ahead of time?

Yes! In fact, the Cranberry Custard Pie Recipe actually tastes better after a day in the fridge. Make it the day before your gathering, then garnish just before serving for the freshest look.

Why is it important to par-bake the crust?

Par-baking helps keep the crust crisp and golden even after the custard filling is added, preventing soggy bottoms and ensuring a beautifully structured base for your creamy filling.

What other fruits could I use if I don’t have cranberries?

While cranberries give this pie its signature color and tang, you could experiment with tart cherries or red currants for a different spin. Just make sure to strain and measure the puree the same way for best results.

Final Thoughts

If you’re searching for a dessert that dazzles with color, brings bold fruit flavor, and feels as festive as it looks, you have to bake this Cranberry Custard Pie Recipe. It’s a pie that always inspires compliments, laughter, and second slices. So grab a bag of cranberries and treat yourself and your loved ones to something extraordinary!

Print