Delicious Cranberry Custard Pie for the Holidays
Delightful holiday dessert with a creamy custard and tangy cranberries.
Ingredients
Scale
- 1refrigerated 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)
- 1can (14 oz / 400 g) sweetened condensed milk
- 6large egg yolks, at room temperature
- 1 tbsporange zest (from approx.2oranges)
Instructions
- Begin by preheating your oven to 350°F (180°C or gas mark 4).
- Roll out your refrigerated pie dough into a 12-inch (30 cm) circle on a lightly floured surface.
- To maintain a flaky texture, par-bake your pie crust.
- In a medium saucepan, combine the cranberries with the orange juice and cook until the cranberries have burst.
- Once soft, use an immersion blender to puree the mixture until smooth.
- In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until well combined.
- Carefully pour the filling into your pre-baked pie crust and bake for about 30 to 35 minutes.
- After baking, allow to cool for about 2 hours.
- Once cooled, transfer the pie into the refrigerator and chill for at least 4 hours.
- Garnish with whipped cream and serve.
Notes
Best served with a dollop of whipped cream.
Nutrition
- Calories: 230 kcal
- Protein: 5 g