If you’re searching for a dessert that perfectly balances tart and sweet with a silky texture, this Cranberry Custard Pie Recipe is an absolute must-try. Imagine a velvety custard infused with fresh orange zest, nestled in a flaky pie crust, and studded with tangy cranberries that pop with every bite. This pie brings a vibrant burst of color and flavor to your table, making it perfect for holiday gatherings, family dinners, or any occasion where you want to impress with something truly special yet wonderfully straightforward.
Ingredients You’ll Need
This Cranberry Custard Pie Recipe relies on simple, quality ingredients that each play a crucial role in creating its delicious harmony. From the bright tartness of fresh cranberries and orange juice to the creamy richness of sweetened condensed milk and egg yolks, every element is essential for the taste, texture, and visual appeal of this dessert.
- Refrigerated pie crust or 9-in deep pie shell: Your buttery base that provides a flaky and tender foundation for the custard filling.
- 4 cups cranberries (fresh or frozen): The star of the show, delivering that irresistible tartness and vibrant color.
- 1 cup orange juice (freshly squeezed preferred): Adds a refreshing citrus brightness that perfectly complements the cranberries.
- 1 can (14 oz) sweetened condensed milk: Provides the creamy sweetness and smooth custardy texture.
- 6 large egg yolks (room temperature): Essential for thickening the custard and giving it richness.
- 1 tbsp orange zest: Infuses the pie with aromatic citrus oils that make every bite pop with flavor.
How to Make Cranberry Custard Pie Recipe
Step 1: Preheat and Prepare the Pie Crust
Start by preheating your oven to 350°F (180°C). While that’s warming up, roll out your refrigerated pie crust on a lightly floured surface to a 12-inch circle. Handling the dough gently and rotating it will keep the thickness even, and transferring it carefully to your pie pan ensures a smooth base for your filling.
Step 2: Par-Bake the Crust
To prevent sogginess once the custard goes in, it’s important to pre-bake the crust. Line it with parchment and foil, then fill with pie weights or dried beans. Bake for 10 minutes, remove weights, and bake another 10 minutes to a lovely golden finish. This step guarantees a crisp, flaky shell that holds up beautifully.
Step 3: Cook and Puree the Cranberries
Place cranberries and orange juice in a saucepan and cook over medium heat until the berries begin popping and the mixture thickens a little, which should take 4 to 5 minutes. Next, blend and strain the puree to achieve a smooth texture, capturing 2 cups of vibrant cranberry juice for the filling.
Step 4: Mix the Custard Filling
In a large bowl, whisk together sweetened condensed milk, egg yolks, cranberry puree, and orange zest. Whisk vigorously until the mixture is well combined and thick, which will yield that luscious custard consistency that’s the hallmark of this recipe.
Step 5: Bake the Pie
Pour the cranberry custard filling into your par-baked crust, smoothing the top gently. Bake for 30 to 35 minutes, watching closely from the 25-minute mark. The custard should almost be set, with just a slight wobble in the center, adding to the silky texture once cooled. Shield the crust edges if they brown too quickly.
Step 6: Cool and Chill
Once baked, place the pie on a wire rack to cool for about 2 hours, then refrigerate for at least 4 hours or overnight. This chilling time allows the custard to fully set, making slicing neat and easy, and enhances the flavors.
Step 7: Garnish and Serve
Before serving, add your favorite garnishes like whipped cream, extra cranberries, or festive sprinkles to make your Cranberry Custard Pie Recipe truly shine on the table.
How to Serve Cranberry Custard Pie Recipe
Garnishes
To elevate your pie visually and flavor-wise, consider dolloping on sweetened whipped cream or scattering fresh cranberries and red currants. Sugared rosemary sprigs add a wonderful wintery touch and a slight crunch, while snowflake sprinkles bring charm to holiday celebrations.
Side Dishes
This pie pairs wonderfully with light, fresh accompaniments like a crisp green salad with a citrus vinaigrette or a scoop of vanilla bean ice cream that complements the custard’s creamy texture and accentuates its natural sweetness.
Creative Ways to Present
Try serving the pie in individual mini tart pans for personalized portions, or slice into delicate wedges and plate with a drizzle of orange glaze or a sprinkle of powdered sugar for an elegant touch that wows guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered tightly with plastic wrap or foil in the refrigerator. The Cranberry Custard Pie Recipe stays fresh and delicious for up to 4 days, making it a perfect make-ahead treat that tastes just as wonderful the next day.
Freezing
While freezing can alter the texture of the custard slightly, you can freeze unbaked pie crusts separately. For leftovers, it’s best to enjoy within a day or two instead of freezing to maintain the rich, creamy custard texture.
Reheating
If you prefer your pie slightly warm, gently reheat individual slices in the microwave on low power for 15 to 20 seconds. This brings out the flavors without compromising the custard’s delicate consistency.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work just as well as fresh ones, and cooking them will soften them perfectly for blending into the custard filling.
Is it possible to make this pie vegan or dairy-free?
This recipe depends on egg yolks and sweetened condensed milk for its custardy texture, which makes it challenging to veganize without drastically changing the recipe. However, experimenting with dairy-free condensed milk alternatives and egg replacers might give you a workable version.
How long should I chill the pie before serving?
For the best texture and flavor, chilling the pie for at least 4 hours is recommended, but overnight chilling is ideal if you have the time. This ensures the custard fully sets and the flavors meld beautifully.
Can I substitute the orange juice with something else?
You can experiment with other citrus juices like lemon or grapefruit, but orange juice offers the perfect balance of sweetness and tartness that complements cranberries in this pie.
What is the best way to prevent the crust edges from burning?
Covering the crust edges with aluminum foil or using a pie shield during baking protects them from over-browning and keeps the edge flaky but not burnt.
Final Thoughts
There is something truly magical about the Cranberry Custard Pie Recipe that transforms simple ingredients into a memorable dessert with vibrant flavors and luxurious texture. If you want to surprise your loved ones with a pie that’s as stunning as it is delicious, give this recipe a try—you’ll not only enjoy the baking process but will relish every scrumptious bite.
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Cranberry Custard Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Custard Pie is a delightful blend of tart fresh cranberries and smooth, creamy custard nestled in a flaky pre-baked pie crust. Baked to perfection, it offers a beautiful balance of sweet and tangy flavors, enhanced with bright orange zest and juice. Perfect for festive occasions or cozy gatherings, this pie is best served chilled and can be garnished with whipped cream or festive decorations for an extra touch.
Ingredients
Pie Crust
- 1 refrigerated pie crust or a deep 9-inch pie shell (store-bought or homemade)
Filling
- 4 cups (480 g / 17 oz) cranberries (fresh or frozen)
- 1 cup (240 ml / 8 fl oz) orange juice (freshly squeezed preferred)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, at room temperature
- 1 tbsp orange zest (from approximately 2 oranges)
Instructions
- Preheat oven. Preheat your oven to 350°F (180°C), gas mark 4, to prepare for baking the pie.
- Roll out pie crust. Roll the refrigerated pie dough into a 12-inch (30 cm) circle on a lightly floured surface. Turn the dough frequently and add flour as needed to prevent sticking.
- Line pie dish. Carefully transfer the rolled dough into a 9-inch (23 cm) deep-dish pie pan, smoothing it down and trimming any excess dough. Crimp or flute edges as desired.
- Par-bake pie crust. Line the crust with parchment paper and tin foil, then fill with pie weights or dried beans (using two standard sets of weights). Bake for 10 minutes, remove weights and liners carefully, then bake an additional 10 minutes until lightly golden.
- Cook cranberries. In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering, then let cook for 4-5 minutes until most berries burst.
- Strain cranberries. Puree the cooked cranberries using an immersion blender, then press the puree through a fine-mesh sieve to extract a smooth cranberry mixture. Measure out 2 cups for the filling.
- Mix filling. In a large bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until fully combined and thickened.
- Bake pie. Pour the cranberry custard filling into the pre-baked crust. Bake for 30-35 minutes until the center is mostly set but still slightly wobbly. Cover edges with foil if crust darkens too much.
- Cool. Remove pie from oven and place on a wire rack to cool for approximately 2 hours.
- Refrigerate. Chill the pie in the refrigerator for at least 4 hours or overnight to set completely.
- Decorate. Optionally, garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or snowflake sprinkles for a festive presentation.
- Store. Cover leftover pie and store in the refrigerator for up to 4 days to maintain freshness.
Notes
- Use freshly squeezed orange juice and zest to maximize brightness of flavor.
- Let the pie cool completely before refrigerating to prevent condensation.
- Par-baking the crust helps keep it flaky and prevents sogginess from the custard filling.
- Cover pie crust edges with foil during baking if they start to overbrown.
- Fresh or frozen cranberries can be used interchangeably.
- Store leftovers tightly covered in the fridge up to 4 days.
