Cranberry Custard Pie (Printable Version)
Creamy cranberry filling with citrus notes in a flaky crust, topped with whipped cream and sugared berries - a holiday showstopper!
# Ingredients:
→ Crust
01 -
1 pre-made or homemade pie crust (23 cm / 9-inch)
→ Filling
02 -
340 g fresh or frozen cranberries
03 -
120 ml orange juice
04 -
1 tablespoon orange zest
05 -
1 can (397 g) full-fat sweetened condensed milk
06 -
4 egg yolks
# Steps:
01 -
Roll refrigerated pie dough into a 30 cm (12-inch) circle on a lightly floured surface. Turn the dough a quarter turn after every few rolls and add more flour as needed to prevent sticking. Carefully transfer to a 23 cm (9-inch) deep-dish pie pan, tucking it in with your fingers to ensure smoothness. Trim any excess overhang with a small knife and flute or crimp the edges as desired.
02 -
Preheat oven to 175°C (350°F). Line the pie crust with parchment paper and tin foil, then fill with pie weights or dried beans, distributing them evenly. Pre-bake for 10 minutes, then carefully remove weights, foil, and parchment and bake for an additional 10 minutes.
03 -
Combine cranberries and orange juice in a medium saucepan. Cook over medium heat until simmering, then continue cooking until most berries have burst, about 4-5 minutes. Use an immersion blender to puree the cranberries, then press through a fine-mesh sieve into a bowl. Measure out 2 cups of the strained cranberry puree.
04 -
In a large mixing bowl, combine the sweetened condensed milk, egg yolks, cranberry puree, and orange zest. Whisk until well incorporated and thick.
05 -
Pour the cranberry custard filling into the par-baked crust. Bake for 30-35 minutes at 175°C (350°F), until the center is almost set with only a slight wobble in the middle. If the crust edges brown too quickly, cover with aluminum foil or a pie shield. Begin checking for doneness at 25 minutes.
06 -
Place the pie on a wire rack and allow to cool for about 2 hours at room temperature. Then refrigerate for at least 4 hours or preferably overnight before serving.
# Notes:
01 -
For clean slices, use a sharp knife and wipe the blade with a damp paper towel between cuts.
02 -
The cranberry puree should be measured precisely for the best consistency.
03 -
This pie tastes even better when made a day ahead, allowing flavors to develop fully.
04 -
To create sugared cranberry garnish, toss fresh cranberries in 1 teaspoon corn syrup or honey until sticky, then roll in granulated sugar.