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Cranberry Custard Pie Recipe

Cranberry Custard Pie Recipe
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★★★★★

4.8 from 14 reviews

Indulge in the perfect blend of sweet and tart with this Cranberry Custard Pie recipe. A creamy custard filling with a burst of cranberry flavor, all nestled in a flaky pie crust. This dessert is a delightful treat for any occasion.

Ingredients

Scale

Pie Crust:

  • 1 refrigerated pie crust or a deep 9-in pie shell (store-bought or homemade)

Cranberry Filling:

  • 4 cups / 480 g / 17 oz cranberries (fresh or frozen)
  • 1 cup / 240 ml / 8 fl oz orange juice (freshly squeezed is best)
  • 1 can (14 oz / 400 g) sweetened condensed milk
  • 6 large egg yolks, at room temperature
  • 1 tbsp orange zest (from approx. 2 oranges)

Instructions

  1. Preheat oven. Preheat your oven to 350°F / 180°C / gas mark 4.
  2. Roll out pie crust. Roll the refrigerated pie dough into a 12 in / 30 cm circle on a lightly floured work surface. Turn the dough about a quarter after every few rolls and add more flour as needed to avoid sticking.
  3. Line pie dish. Carefully transfer the rolled-out dough into a 9-in / 23 cm deep-dish pie pan. Tuck it in with your fingers, ensuring it’s smooth. Trim the extra overhang with a small, sharp knife. Flute the edges with your fingers or crimp with a fork, if desired.
  4. Par-bake pie crust. Line the pie crust with a piece of parchment paper and a piece of tin foil. Fill with pie weights or dried beans, evenly distributing them around the pie dish. Pre-bake the crust for 10 minutes. Then carefully remove the pie weights, tin foil, and parchment paper and bake for another 10 minutes.
  5. Cook cranberries. Combine the cranberries and orange juice in a medium saucepan. Cook over medium heat until simmering. Continue cooking until most berries have burst, about 4 to 5 minutes.
  6. Strain cranberries. Use an immersion blender to puree the cranberries. Then press the puree through a fine-mesh sieve and catch the strained cranberry mixture in a bowl or pot. Measure out 2 cups.
  7. Mix filling. Pour the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest into a large mixing bowl. Whisk until everything is well combined and thick.
  8. Bake pie. Pour the cranberry custard filling into the pre-baked pie crust. Bake the pie for 30 to 35 minutes, until the center is almost set. A small part of the center will be wobbly, and that’s okay. If the crust turns too dark, cover the edges with aluminum foil or a pie shield to prevent them from burning. Start checking the doneness at minute 25 and then every 5 minutes until the pie is ready.
  9. Cool. Once cooked, put the pie on a wire rack and let cool for about 2 hours.
  10. Refrigerate. Place the pie in the refrigerator to cool completely for at least 4 hours or overnight, preferably.
  11. Decorate. If desired, garnish your cranberry custard pie with sweetened whipped cream, cranberries, red currants, sugared rosemary, and snowflake sprinkles.
  12. Store. Cover leftovers and store in the fridge for up to 4 days.

Nutrition

Keywords: Cranberry Custard Pie, Dessert, Thanksgiving, Holiday, Custard Pie

Find it online: https://flavorsbymaya.com/cranberry-custard-pie-recipe/