Description
Creamy custard dances with tart cranberries in this classic Holiday Cranberry Custard Pie, delivering a perfect balance of sweet and tangy flavors. Rich, silky filling nestled in a flaky crust will delight you with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 cups (480 g) cranberries
- 6 large egg yolks
- 1 can (14 ounces / 400 g) sweetened condensed milk
Liquid Ingredients:
- 1 cup (240 milliliters) orange juice
- 1 tablespoon orange zest
Crust:
- 1 refrigerated pie crust or deep 9-inch pie shell
Instructions
- Prepare the pie crust by rolling out on a floured surface into a 12-inch circle, carefully draping into a 9-inch deep-dish pie pan with trimmed and fluted edges.
- Pre-bake the crust at 350°F (180°C) by lining with parchment, filling with pie weights, and baking for 10 minutes. Remove weights and continue baking for an additional 10 minutes until lightly golden.
- Create cranberry reduction by simmering cranberries with orange juice over medium heat for 4-5 minutes, allowing berries to burst and release their vibrant color and flavor.
- Transform the cooked cranberries into a smooth puree by blending thoroughly and straining through a fine-mesh sieve to obtain a refined 2-cup volume.
- Craft the custard filling by whisking together sweetened condensed milk, egg yolks, strained cranberry puree, and bright orange zest until achieving a silky, uniform consistency.
- Pour the crimson-hued filling into the pre-baked crust, then return to the 350°F oven for 30-35 minutes, watching for a slight wobble in the center indicating perfect custard set.
- Allow the pie to cool completely on a wire rack for 2 hours, then refrigerate for a minimum of 4 hours or ideally overnight to develop optimal flavor and texture.
- Elevate the presentation by garnishing with delicate whipped cream, sugared cranberries, fragrant rosemary sprigs, or festive sprinkles just before serving.
Notes
- Swap ingredients to create dietary-friendly versions like using gluten-free pie crust for celiac needs or using coconut condensed milk for dairy-free alternatives.
- Use fresh cranberries at peak ripeness for the most vibrant flavor and deep crimson color in your custard filling.
- Lower the sugar content by replacing some sweetened condensed milk with Greek yogurt for a tangier, lighter custard texture.
- Experiment with spice additions like cinnamon or nutmeg to enhance the cranberry’s natural tartness and create a more complex flavor profile.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg