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Cranberry Custard Pie Recipe

Cranberry Custard Pie Recipe
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★★★★★

5.1 from 29 reviews

A delightful Cranberry Custard Pie that combines the tartness of fresh cranberries with the sweetness of condensed milk, all in a flaky pie crust. Perfect for holiday gatherings or any special occasion.

Ingredients

Scale

Pie Crust:

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

Cranberry Filling:

  • 4 cups fresh or frozen cranberries (about 480g / 17 oz)
  • 1 cup freshly squeezed orange juice (about 240ml / 8 fl oz)

Custard Filling:

  • 1 can (14 oz / 400g) sweetened condensed milk
  • 6 large egg yolks, at room temperature
  • 1 tbsp orange zest (from approximately 2 oranges)

Instructions

  1. Preheat oven: Preheat the oven to 350°F / 180°C / gas mark 4.
  2. Roll out pie crust: Roll out the pie dough into a 12-inch circle and transfer it to a 9-inch deep-dish pie pan.
  3. Par-bake pie crust: Pre-bake the crust for 10 minutes, then remove weights and bake for another 10 minutes.
  4. Cook cranberries: Simmer cranberries with orange juice until most burst, then strain and measure out 2 cups.
  5. Mix filling: Whisk condensed milk, egg yolks, cranberry mixture, and orange zest until combined.
  6. Bake pie: Pour filling into crust and bake for 30-35 minutes until almost set.
  7. Cool and refrigerate: Let the pie cool for 2 hours, then refrigerate for at least 4 hours or overnight.
  8. Decorate and store: Garnish with whipped cream, cranberries, and more, then store leftovers in the fridge for up to 4 days.

Notes

  • For a decorative touch, consider adding sugared rosemary and snowflake sprinkles on top.
  • Ensure the pie is fully chilled before serving for the best consistency.

Nutrition

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

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