A beautiful and creamy cranberry custard pie with a hint of orange. This festive pie makes an impressive holiday dessert that's perfect for Christmas gatherings.
Why You'll Love This Recipe
This Cranberry Custard Pie combines the tart brightness of cranberries with the luxurious richness of custard, creating a show-stopping dessert that's perfect for holiday tables. The vibrant ruby color contrasts beautifully with the creamy custard, making it as visually stunning as it is delicious. The hint of orange adds a subtle citrus note that perfectly complements the cranberries. Unlike traditional pumpkin or pecan pies, this unique dessert will stand out at any gathering while still delivering those comforting holiday flavors everyone craves.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated pie crust provides the perfect vessel for this luscious filling. You can use store-bought for convenience or make your own if you prefer a homemade touch. Either way, it creates a flaky, buttery foundation for the custard.
Cranberries bring their signature tartness and stunning ruby color to this dessert. Fresh cranberries offer the brightest flavor, but frozen work perfectly well when fresh aren't available - no need to thaw them first.
Orange juice adds a sweet citrus note that balances the tartness of the cranberries beautifully. Freshly squeezed yields the most vibrant flavor, but bottled works in a pinch if you're short on time.
Sweetened condensed milk creates the luxuriously smooth, creamy texture of the custard and provides the perfect sweetness to balance the tart cranberries. Its concentrated nature helps the custard set properly.
Egg yolks enrich the custard with a silky texture and contribute to its setting power. They also add a wonderful golden hue and depth of flavor that makes this pie truly special.
Orange zest intensifies the citrus notes and adds fragrant essential oils that elevate the entire dessert. The tiny flecks also add lovely visual interest to the filling.
Directions
- Prepare the Oven & Pie Crust: Preheat your oven to 350°F (180°C / gas mark 4). Roll out the refrigerated pie crust to a 12-inch (30 cm) circle on a lightly floured surface. Place the crust in a 9-inch deep-dish pie pan, trimming excess and fluting or crimping edges as desired.
- Par-Bake the Crust: Line the crust with parchment paper and aluminum foil, then fill with pie weights or dried beans. Bake for 10 minutes, remove the weights, foil, and parchment, and bake for an additional 10 minutes.
- Cook Cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until most cranberries have burst, about 4-5 minutes.
- Puree & Strain Cranberries: Puree the cranberry mixture with an immersion blender, then press through a fine-mesh sieve into a bowl, discarding the solids. Measure out 2 cups of the strained cranberry mixture.
- Make Custard Filling: In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until thick and well combined.
- Bake the Pie: Pour the custard filling into the pre-baked pie crust. Bake for 30-35 minutes, or until the center is almost set with a slight wobble. If the crust darkens too quickly, cover edges with foil or a pie shield. Begin checking for doneness at 25 minutes, then every 5 minutes.
- Cool & Refrigerate: Place the baked pie on a wire rack to cool for about 2 hours, then refrigerate for at least 4 hours or overnight.
- Decorate (Optional): Garnish with sweetened whipped cream, cranberries, red currants, sugared rosemary, and snowflake sprinkles if desired.
Servings and Timing
This recipe yields 12 generous slices, making it perfect for holiday gatherings. Each slice contains approximately 320 calories.
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Cooling/Setting Time: 6 hours (2 hours at room temperature, 4 hours refrigerated)
Total Time: 5 hours 15 minutes
Variations
White Chocolate Cranberry Custard Pie: Fold ½ cup of melted white chocolate into the custard mixture before baking for an extra layer of decadence.
Spiced Cranberry Custard Pie: Add ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves to the custard mixture for a warming holiday spice profile.
Cranberry-Raspberry Custard Pie: Replace half the cranberries with raspberries for a slightly sweeter profile while maintaining that beautiful ruby color.
Almond Cranberry Custard Pie: Add ½ teaspoon of almond extract to the custard and sprinkle toasted sliced almonds over the top before serving.
Ginger Cranberry Custard Pie: Add 1 tablespoon of finely grated fresh ginger to the cranberry mixture while cooking for a zingy, warming note.
Storage/Reheating
Refrigeration: Cover any leftover pie loosely with plastic wrap or store in an airtight container in the refrigerator for up to 4 days. The flavor actually continues to develop overnight, making this an excellent make-ahead dessert.
Freezing: While custard pies generally don't freeze well due to potential separation upon thawing, you can freeze individual slices if necessary. Wrap each slice tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator.
Serving: This pie is best served chilled. Remove from the refrigerator about 10-15 minutes before serving to take the edge off the chill.
Reheating: This pie is not designed to be served warm and reheating is not recommended, as it may break the custard's structure.
FAQs
How do I know when my custard pie is done baking?
The pie is done when the edges are set but the center still has a slight wobble, similar to gelatin. It should not be completely firm when you remove it from the oven, as it will continue to set as it cools. If you insert a knife about 1 inch from the crust, it should come out mostly clean.
Can I make this pie with a graham cracker crust instead?
Yes! A graham cracker crust works wonderfully with this recipe. Combine 1 ½ cups graham cracker crumbs with ⅓ cup melted butter and 3 tablespoons sugar, press into your pie dish, and bake at 350°F for 10 minutes before filling.
My cranberry mixture seems too thick after straining. What should I do?
If your cranberry puree is too thick to strain easily, add 1-2 tablespoons of additional orange juice to loosen it slightly. The consistency should be similar to a thick smoothie that can be pushed through a sieve.
Can I use whole eggs instead of just egg yolks?
For best results, stick with egg yolks only. Whole eggs will change the texture of the custard, making it less creamy and more like a quiche. The yolks provide richness and help create that silky-smooth custard texture.
How can I prevent my pie crust from getting soggy?
The par-baking step is crucial for preventing a soggy bottom. Make sure your crust has developed a light golden color before adding the filling. You can also brush the bottom of the crust with a thin layer of egg white after the initial par-bake and return it to the oven for 1-2 minutes to create a moisture barrier.
Can I make this pie ahead of time for a holiday gathering?
Absolutely! This pie actually benefits from being made 1-2 days ahead. The flavors meld together beautifully, and the extended chilling time ensures a perfectly set custard. Just add any fresh garnishes right before serving.
What if I can't find fresh cranberries?
Frozen cranberries work perfectly in this recipe with no need to thaw first. If it's completely out of cranberry season, you can use frozen cranberries from your freezer stash or even try substituting with another tart berry like sour cherries.
Why do I need to strain the cranberry puree?
Straining removes the skins and any unbroken seeds, resulting in a silky-smooth custard. Without straining, your pie might have an unpleasant texture from the fibrous cranberry skins.
Can I make a dairy-free version of this pie?
Yes, you can substitute the sweetened condensed milk with a dairy-free condensed milk alternative made from coconut milk. The texture may be slightly different, but it will still set properly and have a delicious flavor.
What's the best way to decorate this pie for a special occasion?
For a stunning presentation, pipe rosettes of freshly whipped cream around the edge, add a few fresh cranberries in the center, and garnish with candied orange peel or sugared cranberries. For the holidays, a sprinkle of edible gold dust or a few sprigs of sugared rosemary create a festive look.
Conclusion
This Cranberry Custard Pie represents the perfect balance of tart and sweet, creamy and bright. Its stunning ruby color and unique flavor profile make it an unforgettable addition to any holiday dessert table, while the make-ahead friendly nature means less stress for you as the host. The contrast between the silky custard and the vibrant cranberry flavor creates a sophisticated dessert that feels special without requiring advanced baking skills. Whether you're looking to impress guests or simply want to enjoy a seasonal treat that celebrates the best flavors of the season, this cranberry custard pie delivers in both taste and visual appeal. Make it your new holiday tradition!
Cranberry Custard Pie
- Total Time: 5 hours 15 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A beautiful and creamy cranberry custard pie with a hint of orange. This festive pie makes an impressive holiday dessert that’s perfect for Christmas gatherings.
Ingredients
Refrigerated pie crust or a deep 9-inch pie shell (store-bought or homemade)
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 tablespoon orange zest (approx. 2 oranges)
Instructions
- Preheat your oven to 350°F (180°C / gas mark 4). Roll out the refrigerated pie crust to a 12-inch (30 cm) circle on a lightly floured surface. Place the crust in a 9-inch deep-dish pie pan, trimming excess and fluting or crimping edges as desired.
- Line the crust with parchment paper and aluminum foil, then fill with pie weights or dried beans. Bake for 10 minutes, remove the weights, foil, and parchment, and bake for an additional 10 minutes.
- In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until most cranberries have burst, about 4-5 minutes.
- Puree the cranberry mixture with an immersion blender, then press through a fine-mesh sieve into a bowl, discarding the solids. Measure out 2 cups of the strained cranberry mixture.
- In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until thick and well combined.
- Pour the custard filling into the pre-baked pie crust. Bake for 30-35 minutes, or until the center is almost set with a slight wobble. If the crust darkens too quickly, cover edges with foil or a pie shield. Begin checking for doneness at 25 minutes, then every 5 minutes.
- Place the baked pie on a wire rack to cool for about 2 hours, then refrigerate for at least 4 hours or overnight.
- (Optional) Garnish with sweetened whipped cream, cranberries, red currants, sugared rosemary, and snowflake sprinkles if desired.
Notes
- Allow the pie to cool completely before refrigerating to set the custard properly.
- Can be stored in the refrigerator for up to 4 days.
- Toppings like whipped cream and sugared cranberries are optional but add a festive touch.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
