When the holiday season arrives, you want a dessert that looks elegant yet feels comforting. Enter this Cranberry Custard Pie — a stunning combination of creamy custard and bright, tart cranberries all nestled in a flaky pie crust. With its ruby‑red filling, citrus aroma and smooth texture, it’s the kind of pie that becomes the centerpiece of any dessert table.
This recipe brings together the best: the simplicity of a classic custard pie and the festive flair of cranberries and orange zest. It’s rich without being heavy, bright without being sour — just the right balance for a special‑occasion treat.
What Makes It Special
- Elegant appearance: The deep red cranberry filling contrasts beautifully with a golden crust, making it a showstopper dessert.
- Crisp yet creamy: A properly blind‑baked or partially prebaked crust ensures you get that satisfying crust‑to‑filling ratio, while the custard gives you silky smoothness.
- Festive flavours: The tartness of cranberries paired with sweetened condensed milk and a burst of orange zest gives you that holiday spirit in every bite.
- Make‑ahead friendly: Because it needs time to chill and set, you can bake it ahead and be relaxed on the day you serve it.
Ingredients
Here’s what you’ll need to make one 9‑inch pie (about 12 slices):
- 1 refrigerated pie crust or a deep 9‑inch (≈23 cm) pie shell (store‑bought or homemade)
- 4 cups (≈480 g / 17 oz) fresh or frozen cranberries
- 1 cup (≈240 ml / 8 fl oz) freshly‑squeezed orange juice
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks (room temperature)
- 1 tablespoon orange zest (from approx. 2 oranges)
Step‑by‑Step Instructions
- Preheat the oven to 350°F (≈180°C).
- Roll out the pie crust: On a lightly floured surface, roll the dough into a 12 inch (≈30 cm) circle. Turn the dough a quarter turn every few rolls and add more flour if it sticks.
- Line the pie pan: Carefully lift the dough into a 9‑inch deep‑dish pie pan. Press it in smoothly, trim the overhang, and flute or crimp the edges as desired.
- Par‑bake (blind bake) the crust: Line the crust with parchment and foil, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights/foil/parchment, then bake another 10 minutes until lightly golden.
- Cook the cranberries: In a medium saucepan combine the cranberries and orange juice. Cook over medium heat until you reach a simmer. Continue cooking until most of the berries burst—about 4‑5 minutes.
- Puree & strain the cranberry mixture: Use an immersion blender (or regular blender) to puree the berries. Then press the puree through a fine‑mesh sieve into a bowl or saucepan to remove skins, and measure out 2 cups of the smooth mixture.
- Whisk the filling: In a large mixing bowl combine the sweetened condensed milk, the 6 egg yolks, the cranberry puree (2 cups), and the orange zest. Whisk until the mixture is smooth and well‑combined.
- Pour into the crust & bake: Pour the cranberry custard filling into the prebaked crust. Bake for about 30‑35 minutes until the centre is just set — it may still wiggle slightly in the very centre, which is okay. If the crust edges begin to brown too quickly, tent them with foil or use a pie shield.
- Cool on a wire rack: Once baked, place the pie on a wire rack and let it cool for about 2 hours at room temperature.
- Chill thoroughly: After cooling, transfer the pie to the refrigerator and chill it for at least 4 hours — overnight if possible — this allows the filling to fully set and the flavour to deepen.
- Decorate & serve: When you’re ready to serve, optionally top with sweetened whipped cream, fresh cranberries, sugared rosemary or simple snowflake sprinkles for a festive touch. Use a sharp knife, clean between cuts, and serve chilled.
- Storage: Cover leftover pie loosely with foil or store in an airtight container in the refrigerator; it keeps well for 3‑4 days.
Tips & Variation Ideas
- Use full‑fat sweetened condensed milk for best texture and flavour; low‑fat or “light” versions may alter the set or taste.
- Pureeing and straining the cranberries ensures you get a smooth filling and vivid colour from the cranberry skins.
- If the crust edges brown too quickly while baking, tent them early.
- Variations to try:
- Add 1‑2 tsp vanilla extract for depth.
- Introduce warming spices like cinnamon, nutmeg or ginger for a spiced twist.
- Swap the crust for a gingerbread or cookie‑crumb base (e.g., gingersnap) for a different texture.
- Mix in other berries (e.g., raspberries or blackberries) in place of part of the cranberries, though the colour may change.
- For an extra visual punch, garnish with sugared cranberries: toss fresh cranberries with a little corn syrup (or honey), roll them in granulated sugar, then let them set for a frosty sparkle.
- Because this pie needs chilling, it’s ideal to bake it ahead — the day before a holiday gathering is perfect.
Final Thoughts
If you’re looking for a dessert that feels both festive and sophisticated, this Cranberry Custard Pie is a wonderful choice. It brings together eye‑catching colour, luxurious texture and flavour that balances sweet and tart beautifully. Whether you’re serving it for Thanksgiving, Christmas, or a cozy winter gathering, it’s sure to impress and satisfy.
Bake it, chill it, slice it — and watch how quickly it disappears.