Creamy Holiday Cranberry Pie

This cranberry custard pie combines the tartness of fresh cranberries with a silky orange-infused custard for a show-stopping holiday dessert. The vibrant ruby filling nestled in a golden crust makes this an elegant addition to your festive table that will have everyone asking for the recipe.

I discovered this recipe while looking for alternatives to traditional pumpkin pie for Christmas dinner. After making it the first time, my entire family declared it our new holiday tradition, and now it's requested at every gathering from Thanksgiving through New Year's.

Ingredients

• Refrigerated pie crust or deep 9inch pie shell. The foundation of our pie that creates a flaky contrast to the smooth filling
• 4 cups cranberries fresh or frozen. These provide the gorgeous color and signature tartness that makes this pie special
• 1 cup orange juice preferably freshly squeezed for the brightest flavor that balances the cranberries
• 1 can sweetened condensed milk. Creates the luxurious custard texture while adding the perfect sweetness
• 6 large egg yolks at room temperature. Gives the custard its rich, silky texture and helps it set properly
• 1 tablespoon orange zest. Adds concentrated citrus flavor that elevates the entire dessert

Step-by-Step Instructions

Preheat Your Oven.

Set your oven to 350°F to ensure it reaches the perfect temperature for baking your crust evenly. A properly heated oven is crucial for achieving that golden brown crust with no soggy bottom.

Prepare The Pie Crust.

Roll your refrigerated dough into a 12inch circle on a lightly floured surface, turning it regularly to maintain an even thickness. Transfer it carefully to your deep dish pie pan, gently pressing it into the corners without stretching the dough which would cause shrinkage.

Blind Bake The Crust.

Line your crust with parchment and foil, then fill with pie weights to prevent bubbling. Bake for 10 minutes with weights, then remove them and bake 10 more minutes until the crust is lightly golden. This crucial step ensures your crust won't get soggy from the wet filling.

Cook The Cranberry Mixture.

Simmer cranberries with orange juice in a medium saucepan until most berries burst open, releasing their pectin and vibrant color. The kitchen will fill with an incredible aroma that signals the holidays have truly arrived.

Create The Cranberry Puree.

Use an immersion blender to transform the cooked cranberries into a smooth puree, then press through a fine mesh sieve to remove any skins or tough bits. This step creates the silky texture that makes this pie exceptional.

Mix The Custard Filling.

Whisk together your measured cranberry puree, sweetened condensed milk, egg yolks, and orange zest until perfectly combined. The mixture should be thick, glossy, and a stunning pink color that will deepen as it bakes.

Bake To Perfection.

Pour your filling into the parbaked crust and bake for about 30 minutes until the center is almost set but still slightly wobbly. The custard will continue firming up as it cools, so be careful not to overbake.

Cool And Set.

Allow the pie to cool on a wire rack for 2 hours, then refrigerate for at least 4 hours or preferably overnight. This patience is rewarded with clean, perfect slices and fully developed flavors.

Bookmark

This pie reminds me of my grandmother's kitchen during the holidays. She always said cranberries were nature's jewels, and watching this pie come together with its ruby red filling makes me understand exactly what she meant. The first time I served it at a holiday gathering, there was a moment of complete silence as everyone took their first bite, followed by a chorus of appreciation.

Make-Ahead Magic

This cranberry custard pie actually improves with time in the refrigerator, making it the perfect dessert for busy holiday entertaining. The flavors meld and deepen overnight, while the texture becomes even more velvety. You can prepare this pie up to two days before serving, keeping it covered in the refrigerator. Just add any whipped cream or garnishes right before presenting it to your guests. This make ahead capability gives you one less thing to worry about on the day of your gathering.

Decorating For Impact

The natural ruby color of this pie already makes a stunning impression, but taking a few extra minutes to garnish can elevate it to professional bakery status. A border of sweetened whipped cream rosettes piped around the edge creates a beautiful frame. For holiday presentations, try adding sugared cranberries for sparkle and textural contrast. Fresh rosemary sprigs dipped in egg white and sugar create miniature snow covered trees that bring a magical winter wonderland feel to your dessert table. These simple touches transform an already delicious dessert into an unforgettable centerpiece.

Flavor Variations

While the original recipe showcases the classic cranberry orange pairing, you can easily customize the flavor profile. For a warming holiday twist, add half a teaspoon of cinnamon and a quarter teaspoon of nutmeg to the filling mixture. Berry lovers might appreciate substituting half a cup of the cranberries with raspberries for added complexity. For an adult version, replace two tablespoons of the orange juice with Grand Marnier or Cointreau to add sophisticated depth. The custard base provides the perfect canvas for these flavor experiments while maintaining the gorgeous color and silky texture that makes this pie special.

Recipe Q&A

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work perfectly in this pie. There's no need to thaw them first - simply add them frozen directly to the saucepan with orange juice and proceed with the recipe as written.

→ How do I know when the pie is fully baked?

The pie is ready when the center is almost set but still slightly wobbly - this occurs around 30-35 minutes of baking. The wobble should be minimal, and the pie will continue to set as it cools. Start checking for doneness at 25 minutes to prevent overbaking.

→ Can I make this pie ahead of time?

Absolutely! This pie actually benefits from being made ahead. It requires at least 4 hours of refrigeration after baking, but can be made up to 2 days in advance. Store it covered in the refrigerator and add any garnishes just before serving.

→ What's the best way to strain the cranberry mixture?

For best results, use a fine-mesh sieve and press the pureed cranberries through with a silicone spatula or the back of a spoon. Work in batches if needed, and occasionally scrape the underside of the sieve to collect all the strained puree.

→ What can I serve with this cranberry custard pie?

This pie pairs beautifully with freshly whipped cream, a small scoop of vanilla ice cream, or a drizzle of white chocolate sauce. For a festive presentation, garnish with sugared cranberries, orange zest, or mint leaves.

→ Can I use a store-bought pie crust?

Yes, a store-bought pie crust works well for this recipe. Just ensure you're using a deep 9-inch pie shell, as the recipe makes a generous amount of filling. Follow the par-baking instructions regardless of whether you use homemade or store-bought crust.