Description
Cranberry Custard Pie
Ingredients :
1 refrigerated pie crust or a deep 9-inch pie shell (store-bought or homemade)
4 cups (480 g) cranberries, fresh or frozen
1 cup (240 ml) orange juice, freshly squeezed preferred
1 can (14 oz / 400 g) sweetened condensed milk
6 large egg yolks, at room temperature
1 tbsp orange zest (from about 2 oranges)
Directions:
Preheat oven to 350°F (180°C).
Roll out the pie crust to a 12-inch circle on a lightly floured surface. Transfer the dough to a 9-inch deep-dish pie pan, smoothing it out. Trim excess and flute or crimp the edges as desired.
Par-bake the crust: Line it with parchment paper and foil, add pie weights or dried beans, and bake for 10 minutes. Remove weights and bake for an additional 10 minutes.
In a saucepan, combine cranberries and orange juice, cooking over medium heat until the berries burst (about 4-5 minutes). Blend the cranberries, then strain through a fine sieve to yield 2 cups of puree.
In a mixing bowl, combine sweetened condensed milk, egg yolks, cranberry mixture, and orange zest. Whisk until smooth and thick.
Pour the cranberry custard into the pre-baked crust and bake for 30-35 minutes, until the center is nearly set but slightly wobbly. Cover crust edges with foil if they brown too quickly.
Cool the pie on a wire rack for 2 hours, then refrigerate for at least 4 hours or overnight.
Garnish with whipped cream, cranberries, red currants, sugared rosemary, or snowflake sprinkles if desired.
Prep Time: 25 mins (plus cooling)
Kcal: 300 per slice | Servings: 8
Step-by-Step Guide
Follow these detailed instructions for a perfect pie. First, ensure all ingredients are measured and prepped, including having your egg yolks at room temperature. Roll your crust to a full 12-inch circle to ensure it fits the deep-dish pan. For the par-bake, press the parchment and weights snugly into the crust’s corners to prevent puffing. When cooking the cranberries, stir frequently until you hear a soft popping sound. For the puree, press firmly on the solids in the sieve to extract maximum flavor and color, but avoid forcing the seeds through. When combining the custard, whisk vigorously for a full two minutes to achieve a thick, homogenous mixture before pouring.
Serving Suggestions
This pie is versatile. For a festive presentation, serve each slice with a dollop of orange-infused whipped cream and a fresh cranberry garnish. It pairs wonderfully with a scoop of vanilla bean ice cream for a contrast in temperature. For a brunch option, serve alongside a citrus salad. A drizzle of white chocolate or a dusting of powdered sugar can add an elegant touch for holiday dinners.
How-to Summary
In brief: par-bake a pie crust. Simmer cranberries in orange juice, then puree and strain. Mix the puree with sweetened condensed milk, egg yolks, and zest. Pour into the crust and bake until set. Chill thoroughly before serving.
Frequently Asked Questions
Can I use canned cranberry sauce? No. The texture and sugar content of canned sauce are incorrect for this custard and will prevent proper setting.
My custard is runny after baking. What happened? This likely indicates under-baking. The center should be nearly set with a slight jiggle. Ensure your oven temperature is accurate with an oven thermometer.
Can I make this pie ahead of time? Absolutely. Its flavor improves after 24 hours in the refrigerator. Add garnishes just before serving.
What can I do with the leftover egg whites? Use them for a meringue topping on another pie, or make angel food cake or macarons.
Can I use a graham cracker crust? It’s not recommended. The moisture from the custard would make a crumb crust soggy. A pre-baked traditional crust is essential.
Common Mistakes to Avoid
- Using cold egg yolks, which can cause the condensed milk to seize and create a lumpy filling.
- Skipping the par-baking step, resulting in a soggy bottom crust.
- Not straining the cranberry puree, leading to a gritty texture from seeds and skin.
- Overbaking the custard, which causes cracking and a rubbery texture. It will continue to set as it cools.
- Cutting the pie before it is fully chilled, which causes the slices to fall apart.
Conclusion
This Cranberry Custard Pie is a stunning blend of tart and sweet, perfect for elevating any holiday table or special occasion. By following the detailed steps and avoiding common pitfalls, you’ll create a dessert with a velvety smooth filling and a crisp, buttery crust. The make-ahead nature and elegant presentation make it a reliable showstopper. Enjoy the process and the delicious results.