Are you on the hunt for the ultimate holiday dessert that combines beauty with delicious, festive flavors? Look no further than this Cranberry Custard Pie! Packed with tangy cranberries and a delightful creamy custard, this dessert is sure to be the star of your holiday gatherings. The vibrant color and luscious texture will not only tantalize your taste buds but also impress your guests with its exquisite presentation. Whether you’re hosting a traditional Christmas dinner or a modern holiday brunch, this pie is a perfect addition to your dessert table.
The beauty of this Cranberry Custard Pie lies in its simplicity. With just a handful of ingredients—many of which you might already have in your kitchen—you can create a dessert that feels indulgent without being overly complicated. The sweetness of the condensed milk balances the tartness of the cranberries, while a hint of orange zest brightens up the flavors, making each slice a delightful bite. Plus, with a prep time of only 45 minutes, you can whip it up and let it chill while you focus on other holiday preparations.
Not only does this pie taste amazing, but it also serves beautifully. A light dusting of whipped cream and fresh cranberries makes it look festive and inviting. Perfect for sharing, it’s a dessert that invites seconds. Whether traditionally served at Thanksgiving or as a standout treat during the Christmas season, this pie is sure to become a cherished favorite in your holiday repertoire. So grab your apron and let’s dive into this delightful recipe!
Why You’ll Love This Cranberry Custard Pie
- Festive Flavors: The combination of tart cranberries and creamy custard is a perfect match for the holidays, delivering a symphony of flavors.
- Easy to Make: This pie uses simple ingredients and straightforward steps, making it accessible even for beginner bakers.
- Beautiful Presentation: With its vibrant color and potential for decorative toppings, it’s perfect for impressing guests.
- Make Ahead: It can be prepared in advance, giving you more time to enjoy with loved ones on special occasions.
- Versatile Servings: Suitable for any holiday gathering, it pairs wonderfully with coffee, tea, or a festive cocktail.
Preparation Phase & Tools to Use
Before diving into this delectable Cranberry Custard Pie, it’s essential to prepare your kitchen and gather the necessary tools for a seamless cooking experience. Start by ensuring your workspace is clean and organized, as a clutter-free area helps keep the baking process simple and enjoyable.
Essential tools include a rolling pin for flattening the pie crust, a pie dish (preferably a deep-dish), measuring cups and spoons for accuracy, and a medium saucepan for cooking the cranberries. Ensure you have an immersion blender or a standard blender for pureeing the cranberries, as this will help create a smooth filling. You’ll also need a fine-mesh sieve to strain the cranberry puree effectively. Having parchment paper and pie weights (or dried beans) on hand is vital for par-baking the crust to achieve the perfect texture.
Ingredients
- 1 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)
Instructions
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (180°C or gas mark 4). This step is crucial as it ensures that your pie crust starts baking at the right temperature for a golden finish.
Step 2: Prepare the Pie Crust
Roll out your refrigerated pie dough into a 12-inch (30 cm) circle on a lightly floured surface. Turn the dough a quarter turn after each few rolls to maintain an even thickness and avoid sticking. Once you achieve the desired thickness, carefully transfer the rolled-out dough into your 9-inch (23 cm) deep-dish pie pan. Press the dough gently into the sides and bottom of the pan, trimming any excess overhang with a sharp knife. For a finished look, flute the edges using your fingers or crimp them with a fork.
Step 3: Par-Bake the Crust
To maintain a flaky texture, par-bake your pie crust. Line it with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up during baking. Bake for 10 minutes, then remove the weights, parchment, and foil, allowing it to bake for an additional 10 minutes until lightly golden. Keep an eye on it to avoid over-baking.
Step 4: Cook the Cranberries
In a medium saucepan, combine the cranberries with the orange juice. Cook the mixture over medium heat until it begins to simmer. Continue to cook until the cranberries have burst, which typically takes about 4 to 5 minutes. This method releases their natural juices and intensifies the flavor.
Step 5: Strain and Puree the Cranberries
Once the cranberries are soft, use an immersion blender to puree the mixture until smooth. Following this, strain the puree through a fine-mesh sieve into a bowl or pot to separate the pulp and seeds from the juice, ensuring you retain 2 cups of the cranberry mixture for the filling.
Step 6: Prepare the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, cranberry mixture, and orange zest until all ingredients are well combined. The mix should be thick and smooth, offering a rich filling that encapsulates the tartness of the cranberries and the sweetness of the milk.
Step 7: Bake the Pie
Carefully pour the cranberry custard filling into your pre-baked pie crust. Bake it in the oven for about 30 to 35 minutes or until the center is almost set, appearing slightly wobbly in the middle. Keep an eye on it, checking for doneness starting at 25 minutes, and cover with aluminum foil if the crust edges start to darken too much.
Step 8: Cool the Pie
After baking, remove the pie from the oven and place it on a wire rack to cool for about 2 hours. This cooling period allows the filling to set properly.
Step 9: Refrigerate
Once cooled, transfer the pie into the refrigerator and allow it to chill completely for at least 4 hours or, preferably, overnight. This step ensures the flavors meld beautifully and the custard reaches its ideal texture.
Step 10: Decorate and Serve
For an added festive touch, garnish your cranberry custard pie with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or even delightful snowflake sprinkles. The decorations not only enhance the visual appeal but also add extra layers of flavor.
Variations
- Protein: Add a layer of cream cheese for a richer custard base or consider some diced pecans for added texture.
- Vegetables: For a unique twist, replace cranberries with other berries, such as raspberries or blueberries, to create various fruit custard pies.
- Spices: Sprinkle a touch of cinnamon or nutmeg into the filling for spiced warmth that enhances the seasonal flavors.
Cooking Notes
- To ensure a smooth filling, always strain the cranberry puree to remove any seeds or pulp that could affect texture.
- Make sure your pie crust is adequately par-baked to avoid a soggy bottom after adding the liquid filling.
Serving Suggestions
- Serve each slice of the cranberry custard pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Pair with a warm cup of spiced chai or holiday punch to elevate the festive dining experience.
Tips
- Use freshly squeezed orange juice for the best flavor, as it enhances the tartness of the cranberries beautifully.
- Feel free to prep the pie crust a day in advance to save time on your holiday baking day.
Prep Time, Cook Time, Total Time
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 15 minutes (including cooling time)
Nutritional Information
- Calories: Approximately 230 per slice
- Protein: 5g per slice
- Sodium: 65mg per slice
FAQs
How do I make sure my custard is creamy?
To achieve a creamy custard, ensure you whisk the filling ingredients well until fully combined, and avoid overbaking the pie—aim for a slight wobble in the center when it comes out of the oven.
Can I use frozen cranberries?
Yes, frozen cranberries can be used instead of fresh. Just ensure they’re thawed and drained well to avoid excess moisture.
How long can I keep the pie in the refrigerator?
The cranberry custard pie can be stored in the refrigerator for up to 4 days, making it perfect for holiday leftovers and gatherings.
What can I use to decorate the pie?
You can garnish the pie with sweetened whipped cream, fresh or sugared fruits, sprigs of mint, or festive sprinkles for a holiday touch.
Conclusion
This Cranberry Custard Pie is more than just a dessert; it’s an experience filled with joy, flavor, and festive cheer. The harmonious balance of tart cranberries and smooth, sweet custard makes every slice a treat worth savoring. As you share this pie with friends and family this holiday season, you’ll not only please their palates but also create lasting memories. Don’t hesitate to try out different variations and toppings to make it your own. And remember, your feedback and experiences are invaluable, so be sure to share your thoughts and any twists you added to your pie. Happy baking!
Print
Cranberry Custard Pie
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
Description
Delightful holiday dessert with a creamy custard and tangy cranberries.
Ingredients
- 1 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)
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.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 230 kcal
- Sodium: 65 mg
- Protein: 5 g