Cranberry Custard Pie Recipe

Published: October 12, 2025

by Alexia

Why You’ll Love This Recipe

Festive Flavor: The combination of tart cranberries and sweet orange juice creates a delightful balance, capturing the essence of the holiday season.
Easy Preparation: With straightforward instructions, even novice bakers can impress their guests with this stunning pie.
Versatile Serving Options: Perfect for holiday dinners, potlucks, or as a special treat any day of the week.
Crowd-Pleasing Dessert: This pie is bound to be a hit with family and friends, making it ideal for gatherings.

Tools and Preparation

Before diving into the deliciousness of this cranberry custard pie recipe, gather your tools. Having everything ready will streamline your baking experience.

Essential Tools and Equipment

Rolling pin
9-inch deep-dish pie pan
Parchment paper
Mixing bowls (large)
Immersion blender or regular blender
Fine-mesh sieve

Importance of Each Tool

Rolling pin: Ensures an even thickness when rolling out your pie crust for a perfectly baked base.
9-inch deep-dish pie pan: Provides ample space for the custard filling while allowing easy serving.
Fine-mesh sieve: Helps achieve a smooth cranberry puree by removing seeds and skins for an elegant finish.

Ingredients

To create this delightful cranberry custard pie, gather the following ingredients:

refrigerated pie crust or a deep 9-in 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 is best)
1 can (14 oz / 400 g) sweetened condensed milk
6 large egg yolks, at room temperature
1 tbsp orange zest (from approx. 2 oranges)

How to Make Cranberry Custard Pie Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F / 180°C / gas mark 4.

Step 2: Roll Out Pie Crust

Roll the refrigerated pie dough into a 12 in / 30 cm circle on a lightly floured work surface. Turn the dough about a quarter after every few rolls and add more flour as needed to avoid sticking.

Step 3: Line Pie Dish

Carefully transfer the rolled-out dough into a 9-in / 23 cm deep-dish pie pan. Tuck it in with your fingers, ensuring it’s smooth. Trim the extra overhang with a small, sharp knife. Flute the edges with your fingers or crimp with a fork if desired.

Step 4: Par-bake Pie Crust

Line the pie crust with a piece of parchment paper and tin foil. Fill it with pie weights or dried beans, evenly distributing them around the dish. Pre-bake for 10 minutes. Then carefully remove weights, foil, and parchment paper; bake for another 10 minutes.

Step 5: Cook Cranberries

Combine cranberries and orange juice in a medium saucepan. Cook over medium heat until simmering, continuing until most berries have burst (about 4 to 5 minutes).

Step 6: Strain Cranberries

Use an immersion blender to puree cranberries. Press through a fine-mesh sieve into a bowl or pot. Measure out 2 cups of strained cranberry mixture.

Step 7: Mix Filling

In a large mixing bowl, combine sweetened condensed milk, egg yolks, cranberry mixture, and orange zest. Whisk until well combined and thick.

Step 8: Bake Pie

Pour cranberry custard filling into pre-baked crust. Bake for 30 to 35 minutes until almost set; center should still wobble slightly. If crust darkens too much, cover edges with aluminum foil or use a pie shield starting at minute 25.

Step 9: Cool

Once cooked, place pie on a wire rack to cool for about two hours.

Step 10: Refrigerate

Transfer pie to refrigerator to cool completely for at least four hours or overnight.

Step 11: Decorate

Garnish your cranberry custard pie if desired with sweetened whipped cream, cranberries, red currants, sugared rosemary, and snowflake sprinkles.

Step 12: Store

Cover leftovers securely and store in fridge for up to four days.

Now enjoy your delicious cranberry custard pie at any gathering!

How to Serve Cranberry Custard Pie Recipe

Cranberry custard pie is a delightful dessert that can be enjoyed in various ways. Whether you’re serving it at a holiday gathering or a casual dinner, these serving suggestions will elevate your experience.

With Whipped Cream

Freshly whipped cream adds a light and fluffy texture that complements the creamy custard.
Sweetened whipped cream can enhance the flavors of the cranberries for a sweeter touch.

Accompanied by Fresh Fruit

Sliced oranges bring out the citrus notes in the pie and provide a refreshing contrast.
Berries, such as raspberries or blueberries, add vibrant color and tartness to balance the sweetness.

Served with Ice Cream

Vanilla ice cream offers a classic pairing that melts beautifully over warm pie.
Coconut ice cream provides a dairy-free alternative that adds an exotic twist.

Drizzled with Sauce

Orange sauce made from reduced orange juice enhances the citrus flavor while adding moisture.
Berry coulis, made from blended fresh berries, adds a tangy and colorful topping.

How to Perfect Cranberry Custard Pie Recipe

Creating the perfect cranberry custard pie requires attention to detail and technique. Follow these tips for an outstanding dessert.

Use fresh cranberries: Using fresh cranberries ensures the best flavor and texture. If fresh ones are unavailable, frozen ones will work in a pinch.
Pre-bake your crust: This prevents a soggy bottom, ensuring your pie crust remains crisp throughout.
Whisk thoroughly: Make sure to whisk the filling ingredients until well combined for a smooth custard base.
Monitor baking time closely: Start checking your pie at 25 minutes to avoid overbaking; it should be set but slightly wobbly in the center.
Cool properly: Allowing the pie to cool completely in the fridge sets up the custard nicely, enhancing its texture.
Experiment with garnishes: Personalize your pie with seasonal fruits or edible decorations for an appealing presentation.

Best Side Dishes for Cranberry Custard Pie Recipe

Pairing your cranberry custard pie with complementary side dishes can create a well-rounded meal. Here are some excellent options:

Roasted Vegetables: Seasonal veggies like carrots and Brussels sprouts add earthy flavors to balance the sweetness of the pie.
Green Salad: A light salad with mixed greens, nuts, and vinaigrette provides freshness and crunch alongside your dessert.
Cheese Platter: A selection of cheeses, including sharp cheddar or creamy brie, contrasts beautifully with the sweet and tart notes of cranberry.
Pumpkin Soup: Creamy pumpkin soup as an appetizer warms up guests before they dive into dessert.
Bread Rolls: Soft, buttery rolls offer comfort and complement both savory and sweet dishes during a meal.
Fruit Salad: A vibrant fruit salad with seasonal fruits offers a refreshing palate cleanser after rich desserts.

Common Mistakes to Avoid

When making your cranberry custard pie, it’s easy to slip up. Here are some common mistakes to watch out for.

Not using room temperature eggs: Cold eggs can affect the texture of your custard. Always let your eggs come to room temperature before mixing.
Skipping the straining step: Failing to strain the cranberry mixture can lead to a chunky filling. Always press the puree through a sieve for a smooth custard.
Overbaking the pie: Baking too long can cause the custard to become rubbery. Start checking the doneness early and remove it while slightly wobbly in the center.
Not par-baking the crust: A soggy crust is a big no-no. Always par-bake your crust to ensure it stays crisp and holds up against the moist filling.
Using frozen cranberries without thawing: Frozen cranberries should be thawed first; otherwise, they will release too much liquid. Make sure they’re thawed and drained well before cooking.
Neglecting to cool properly: Cutting into the pie too soon can ruin its structure. Allow it to cool completely before refrigerating for best results.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 4 days.
Keep chilled at all times unless serving.

Freezing Cranberry Custard Pie Recipe

Wrap tightly in plastic wrap followed by aluminum foil for up to 2 months.
Thaw overnight in the refrigerator before serving.

Reheating Cranberry Custard Pie Recipe

Oven: Preheat your oven to 350°F / 180°C and reheat for about 15-20 minutes until warmed through.
Microwave: Heat individual slices on medium power for about 30 seconds or until warm.
Stovetop: Place a slice in a skillet over low heat, covering with a lid for even warming.

Frequently Asked Questions

Here are some common questions about making this cranberry custard pie recipe.

Can I use other fruits in this Cranberry Custard Pie Recipe?

Yes! You can substitute cranberries with other tart fruits like cherries or raspberries for a unique flavor.

How do I make my own pie crust?

You can easily make your own pie crust using flour, butter, sugar, and water. Roll it out and follow the same steps as indicated in this recipe.

Is there an alternative to sweetened condensed milk?

You can use coconut cream or a plant-based condensed milk if you prefer dairy-free options.

How long will my Cranberry Custard Pie last?

Your pie will stay fresh in the refrigerator for about 4 days when stored properly.

Can I serve this pie warm?

While it’s best served chilled, you can enjoy it warm if desired. Just reheat as instructed above.

What should I garnish my Cranberry Custard Pie with?

Try garnishing with whipped cream, fresh cranberries, or even edible flowers for a festive touch!

Final Thoughts

This cranberry custard pie recipe is not only visually stunning but also packed with festive flavors perfect for any occasion. Its creamy texture combined with tart cranberries makes it irresistible! Feel free to customize it with your favorite toppings or fruit variations. Give this delightful dessert a try—you won’t be disappointed!

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