Irresistibly Creamy Cranberry Custard Pie for Holiday Cheer
Delight in a luscious Cranberry Custard Pie that blends tart cranberries with creamy custard for a perfect holiday dessert.
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Servings: 8 slices
Calories: 250kcal
Equipment
- 9-inch pie pan
- medium saucepan
- blender
- Mixing Bowl
Ingredients
For the Pie Crust
- 1 package Refrigerated Pie Crust Feel free to use homemade or store-bought.
For the Filling
- 4 cups Cranberries Fresh cranberries are preferred.
- 1 cup Orange Juice Freshly squeezed enhances flavor.
- 1 can Sweetened Condensed Milk About 14 oz.
- 6 large Egg Yolks At room temperature.
- 1 tbsp Orange Zest
Instructions
Instructions
- Preheat oven to 350°F (180°C or gas mark 4).
- Roll out your pie dough and line a 9-inch pie pan.
- Cover crust with parchment and weights, bake 10 minutes, then remove and bake for another 10 minutes.
- In a medium saucepan, combine cranberries and orange juice and simmer for 4-5 minutes.
- Puree cooked cranberries in a blender and strain to yield about 2 cups.
- Whisk together sweetened condensed milk, egg yolks, cranberry puree, and orange zest until thick.
- Pour filling into crust and bake for 30-35 minutes until set but slightly jiggly.
- Cool at room temperature for 2 hours, then refrigerate for at least 4 hours.
- Garnish with whipped cream or additional orange zest before serving.
Notes
Serve with a dollop of whipped cream for added creaminess. Ensure crust is fully par-baked for best texture.
Nutrition
Serving: 1slice | Calories: 250kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 120mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg