Cranberry Custard Pie Recipe

Get ready to fall in love with this Cranberry Custard Pie Recipe—an absolute showstopper that perfectly balances tart, vibrant cranberries with a sumptuously creamy custard. With its glistening top and luscious pastel hue, every slice is a little celebration! Whether you need a new holiday tradition or simply want to brighten up a winter day, this pie is as easy as it is impressive. From the buttery crust to the citrusy notes and that luscious cranberry filling, it’s the kind of dessert you’ll want to make (and share) again and again.

Ingredients You’ll Need

Everything you need for this Cranberry Custard Pie Recipe is easy to find but thoughtfully chosen for bold flavor, silky texture, and eye-popping color. Each ingredient plays an essential part—it’s amazing how just a handful of pantry and fridge staples can create something truly magical.

• Refrigerated pie crust or a deep 9-in pie shell: Choose your favorite high-quality store-bought crust for convenience or make your own for extra homemade love. Either way, it creates the perfect golden base for our creamy filling.
• Cranberries (4 cups, fresh or frozen): The star ingredient! Cranberries bring gorgeous color and that signature tart zing that makes this pie memorable. No need to thaw if using frozen.
• Orange juice (1 cup, freshly squeezed): Fresh juice gives the filling citrusy depth and brightens the flavor—definitely worth squeezing a couple oranges!
• Sweetened condensed milk (1 can, 14 oz): This is where the magic happens: it adds irresistible creaminess and just the right amount of sweetness for the custard.
• Egg yolks (6 large, room temperature): These create that classic custard texture—thick, rich, and smooth. Make sure they’re at room temp for best blending.
• Orange zest (1 tablespoon, from about 2 oranges): This brings a fragrant, punchy finish that pairs dreamily with the cranberries.

How to Make Cranberry Custard Pie Recipe

Step 1: Preheat Your Oven

Begin by heating your oven to 350°F (180°C, gas mark 4). Getting that oven good and hot is the first secret to a crust that’s crisp and not soggy, so don’t skip this step while you get your ingredients prepped.

Step 2: Roll Out the Pie Crust

On a lightly floured surface, roll your pie dough into a 12-inch circle. Rotate the dough often, using extra flour as needed so it doesn’t stick—this keeps it evenly thick and easy to handle. If you’re using a premade rolled crust, it just needs a gentle touch!

Step 3: Line the Pie Dish

Gently lift the crust into a 9-inch deep-dish pie pan, tucking it smoothly into the corners. Trim off any excess dough with a sharp knife, then feel free to flute the edges with your fingers or press with a fork for a pretty finish. A well-shaped edge looks great and helps keep that luscious filling in place.

Step 4: Par-Bake the Pie Crust

To keep your crust flaky on the bottom, line it with parchment and foil and fill with pie weights (or dried beans). Bake for 10 minutes, carefully remove the weights, foil, and parchment, then bake another 10 minutes until the shell is just starting to turn golden and is set. This ensures the custard won’t make your crust soggy later on.

Step 5: Cook the Cranberries

In a saucepan, combine your cranberries and orange juice and set over medium heat. Bring to a simmer, stirring occasionally. After about 4 to 5 minutes, most of the berries will start to pop, releasing their juices and creating a vibrant, tangy base for your filling.

Step 6: Strain the Cranberries

Now, puree the cranberry mixture with an immersion blender until silky-smooth, then press it through a fine-mesh sieve. This step transforms the cranberry mixture into a perfectly smooth, seed-free puree—measure out 2 cups for the filling.

Step 7: Mix the Filling

In a large mixing bowl, combine the cranberry puree, sweetened condensed milk, egg yolks, and orange zest. Whisk until the mixture is smooth, thick, and beautifully blended—this is your dreamy cranberry custard pie base! The orange zest is the secret to making the flavors really pop.

Step 8: Bake the Pie

Pour the custard filling into your pre-baked crust and pop the pie in the oven. Bake for 30 to 35 minutes, checking at 25 minutes and every five minutes after. The center should still wobble a little when you gently shake the pan, but the edges will be set. Tent the edges with foil if they start to get too dark.

Step 9: Cool the Pie

Once baked, place the pie on a wire rack and let it cool for 2 hours at room temperature. This step helps the custard set beautifully, so resist the urge to hurry things along.

Step 10: Refrigerate

Transfer the cooled pie to the refrigerator and chill for at least 4 hours, ideally overnight. This allows all the luscious flavors in your Cranberry Custard Pie Recipe to meld and the pie to slice neatly.

Step 11: Decorate

If you’re feeling fancy, now’s your moment! Garnish with clouds of sweetened whipped cream, a few cranberries, glistening red currants, frosty sugared rosemary, or a sprinkle of edible snowflakes. Presentation really takes this dessert from wow to WOW.

Step 12: Store

Cover any leftover pie tightly and keep it in the fridge for up to 4 days—it’s just as delicious cold as it is on day one.

How to Serve Cranberry Custard Pie Recipe

Garnishes

Top your Cranberry Custard Pie Recipe with swirls of whipped cream, a scatter of fresh or sugared cranberries, and maybe a little sprinkle of orange zest. For a holiday effect, add sugared rosemary and festive sprinkles—these little touches make every slice absolutely irresistible and party-ready.

Side Dishes

This pie is sensational on its own, but if you’d like a little extra, serve it with a scoop of vanilla ice cream, a spoonful of Greek yogurt for lightness, or a handful of fresh orange segments. These flavors enhance but don’t distract from the bright cranberry and creamy custard.

Creative Ways to Present

Serve whole slices on your prettiest plates, or cut the pie into smaller bars for a dessert buffet. For a brunch twist, try cutting into mini squares and setting them in cupcake wrappers—cute, easy to grab, and sure to disappear quickly! You can even make mini pies in muffin tins for charming, bite-sized treats.

Make Ahead and Storage

Storing Leftovers

Wrap the remaining Cranberry Custard Pie Recipe slices tightly with plastic wrap or store in an airtight container. They’ll stay fresh in the refrigerator for up to 4 days, keeping their creamy texture and bright flavor.

Freezing

This pie freezes remarkably well! Once completely cooled, wrap the pie or individual slices in plastic wrap and foil, then freeze for up to one month. Thaw in the fridge overnight before serving—the texture will remain smooth and the flavor vibrant.

Reheating

Though this Cranberry Custard Pie Recipe is typically enjoyed chilled, you can gently bring it up to room temperature before serving for a slightly softer, silkier custard. If you prefer it warm, heat slices very briefly (10 to 15 seconds) in the microwave, but don’t overdo it as the custard could separate.

FAQs

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

Absolutely! Frozen cranberries work just as well as fresh. No need to thaw them first; simply measure and cook as directed, adding a couple of extra minutes if needed for the berries to burst.

What if I don’t have a deep-dish pie pan?

If you only have a standard 9-inch pie pan, fill just to the brim and bake any leftover filling in custard cups or ramekins. Keep an eye on them, as they may cook a little faster.

Is there a substitute for sweetened condensed milk?

For classic results, sweetened condensed milk is ideal in this Cranberry Custard Pie Recipe, but you could try using a thick homemade dairy-free version if you need a non-dairy pie—just know it may change the pie’s silky texture and sweetness.

Can I make this pie in advance?

Yes, and it actually gets better as it sits! The flavors meld and the custard sets more firmly. Make the Cranberry Custard Pie Recipe the day before your gathering and keep it chilled until ready to serve.

How do I know when the pie is done baking?

The pie is ready when the edges are set and the center is just slightly wobbly when you jiggle the pan. It will continue to firm up as it cools. Start checking at the 25-minute mark to avoid overbaking.

Final Thoughts

This Cranberry Custard Pie Recipe is sure to steal the spotlight on any dessert table. With each creamy, tangy bite, you’ll be wondering how something so simple can taste so extraordinary. I hope you’ll give it a try—it just might become your new favorite pie to share with the people you love.

Print