cranberry custard pie holiday

This cranberry custard pie brings velvety custard together with tangy cranberries for a show-stopping holiday dessert. The mix of creamy filling and bright fruit makes each bite unforgettable. It is the kind of treat that looks like you spent hours baking, but the steps are manageable even for beginners. Every time I make this for Christmas dinner, it vanishes before coffee is even poured.

I fell in love with this pie on a snowy December when my sister first requested something different from our classic pumpkin. Now it is a dessert our whole family looks forward to every year.

Ingredients

• Refrigerated pie crust or deep 9 inch pie shell: gives you a buttery crisp base and saves prep time. For best flavor choose a high-quality or homemade crust.
• Cranberries fresh or frozen: deliver the trademark tart taste and vibrant color. Look for plump firm berries without soft spots for the brightest flavor.
• Orange juice: ideally freshly squeezed this lifts the cranberries and adds extra brightness. Ripe oranges with smooth skin yield more juice.
• Sweetened condensed milk: this thickens the custard and gives rich creaminess plus all the sweetness you need
• Egg yolks at room temperature: these create the luscious custard texture and help everything set
• Orange zest: brings fragrant citrus oils to the custard deepening the orange flavor even more. Scrape only the colored part of the skin

Instructions

Prepare the Crust:

Preheat your oven to 350 Fahrenheit or 180 Celsius. Roll the refrigerated pie dough into a twelve inch circle on a lightly floured surface turning after each few rolls and dusting flour whenever it sticks. Line the dough in a nine inch deep dish pie pan pressing it gently into corners. Trim the excess and flute or crimp the edges as you like.

Par-bake the Crust:

Line the pie crust with parchment paper topped with a layer of tin foil and pour in pie weights or dried beans to distribute weight evenly. Bake for ten minutes then remove the weights and liners and bake again for another ten minutes so the crust is golden but not overdone.

Cook Cranberry Mixture:

In a medium saucepan combine the cranberries and orange juice. Cook over medium heat until the berries start to pop about four to five minutes. Stir occasionally so nothing sticks.

Strain and Puree:

Use an immersion blender to puree the softened cranberries right in the pan. Then push the mixture through a fine mesh sieve into a bowl discarding seeds and skins. Measure out two cups of this smooth cranberry sauce.

Mix the Custard:

In a large bowl whisk the sweetened condensed milk egg yolks strained cranberry mixture and orange zest until you have a thick glossy filling with a uniform pink color.

Fill and Bake:

Pour the cranberry custard filling into the par-baked pie crust. Bake for thirty to thirty five minutes until the center is nearly set with just a slight wobble. If the crust browns too fast gently cover the edge with foil.

Cool and Chill:

Transfer the pie to a rack and let it cool for two hours to room temperature. Then cover and refrigerate for at least four hours or overnight. This step helps the custard firm up and flavors meld.

Decorate and Serve:

Before serving top as you like with a crown of whipped cream fresh cranberries shiny red currants or sugared rosemary for a winter look. Slice with a sharp knife and enjoy cold.

The burst of orange zest in this recipe always transports me right back to childhood oranges at Christmastime I am convinced the fragrant zest is the secret to why everyone always asks for seconds This pie was the centerpiece one year when my nephew helped scatter sugared cranberries around the edge and he still talks about it

Storage Tips

Store leftover slices tightly wrapped in the fridge to keep the custard silky and the crust crisp Pie tastes best chilled and will last four days Do not freeze as the custard can separate and get watery after thawing

Ingredient Substitutions

If you do not have fresh cranberries frozen work perfectly straight from the freezer For a dairy free version use coconut condensed milk and a dairy free crust Try blood orange juice for a deeper color and unique flavor

Serving Suggestions

Serve this pie on its own or with a dollop of gently sweetened whipped cream For extra sparkle top with sugared rosemary or a sprinkle of powdered sugar It pairs beautifully with lighter holiday desserts like citrus sorbet

Cultural and Historical Notes

Cranberries are a traditional winter fruit in North America enjoyed from colonial times through modern Thanksgivings Incorporating them into custard pie gives a twist on classic French tart and American holiday flavors all in one showstopping dessert

Seasonal Adaptations

Use clementine or tangerine juice when in season for a softer floral note Swap in winter citrus zest like Meyer lemon for a different twist Decorate with sugared rosemary or candied orange slices for a wintry feel

Success Stories

On Christmas Eve this pie nearly always steals the show I once brought it to a potluck and the tart creamy slices disappeared in minutes A friend who thought she did not like cranberries fell in love with it after one bite

Freezer Meal Conversion

This recipe is not suited for freezing already baked due to the custard texture but you can prep the crust and cranberry puree up to two days ahead and store in the fridge Mix and bake the day you plan to serve

This cranberry custard pie will be the hit of your holiday table. Its festive colors and vibrant flavors make every slice a celebration.

Common Recipe Questions

→ How do you ensure a crisp pie crust?

Par-bake the crust with pie weights before adding the filling to prevent sogginess and achieve a crisp texture.

→ Can frozen cranberries be used?

Yes, both fresh and frozen cranberries work well. No need to thaw before cooking; simply use as directed.

→ What does orange zest add to the custard?

Orange zest infuses the custard with bright, citrusy notes that complement the tart cranberries and enrich the flavor.

→ How do you know when the pie is done baking?

The edges should be set while the center remains slightly wobbly. It will finish setting as it cools and chills.

→ What toppings complement this dessert?

Try whipped cream, sugared cranberries, red currants, or sugared rosemary for tasty and decorative finishing touches.

→ How long does it need to chill before serving?

Chill in the refrigerator for at least 4 hours or overnight to allow the custard to fully set for easy slicing.