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