Cranberry custard pie topped with whipped cream, sugared cranberries, and rosemary.

Cranberry Custard Pie – A Festive Twist for Your Holiday Table

You’re looking for a festive dessert perfect for Thanksgiving or Christmas, right? Let me introduce you to Cranberry Custard Pie: creamy, fruity, tangy, and sweet, nestled in a flaky crust that begs for seconds. I got inspired by my blog’s beloved condensed milk lemon pie (that tangy zing!) and thought, “What if we put cranberries in the custard for that festive pop?” If you love cranberry desserts, don’t forget to check out my other cranberry pies and tarts recipes right here — yes, shameless self-promo, but they rock.

Cranberry Custard Pie Ingredients Overview

Pie Crust

  • Your choice: homemade or store‑bought, but trust me—an all‑butter crust takes it to home‑chef heaven. Seriously, flakier, richer, more “I baked this with my own two hands” vibes.

Cranberries

  • Fresh is best: vibrant, tart, juicy. But frozen works too—just thaw and drain a bit so your custard doesn’t get soggy.

Sweetened Condensed Milk

  • This is key: brings creamy texture, luscious sweetness, and depth that plain milk just can’t deliver.

Egg Yolks

  • The custard’s backbone—helping it set smooth and silky, with just the right jiggle.

Orange Juice & Zest

  • Bright citrus flavor—because cranberry’s tartness needs that sunny kick. Trust me, it makes all the difference.

How to Make Cranberry Custard Pie: Step-by-Step Recipe

Whole cranberry custard pie with whipped cream and sugared cranberry topping.

1: Prepare the Pie Crust

Roll out your dough and gently fit it into a 9-inch pie dish. Don’t pull or stretch the dough—it’ll shrink back in the oven (happens to the best of us). Leave a slight overhang and trim or crimp as desired. Rustic is charming, but even rustic needs good structure.

Dock the bottom with a fork to prevent puffing. Line the crust with parchment paper and fill with pie weights, dried beans, or rice—whatever’s heavy and oven-safe.

Par-bake (blind bake) in two stages:

  • First bake: 10 minutes with weights at 375°F (190°C). This sets the base so the custard doesn’t make it soggy.
  • Remove the weights and parchment, then bake another 10 minutes uncovered. You’re aiming for a light golden color.

Why it matters: If you skip this step or underbake the crust, the custard will soak in and you’ll get a soggy bottom. And nobody wants a soggy bottom.

2: Make the Cranberry Custard Filling

Combine cranberries and orange juice in a saucepan over medium heat. Stir occasionally and cook until the berries begin to burst and soften—about 5–8 minutes. You’ll hear that delightful popping noise as they break down.

Blend the cranberry mixture with an immersion blender or standard blender until smooth. Then strain through a fine mesh sieve into a bowl—this removes skins and seeds and gives you that silky-smooth texture you want in a custard.

Let the puree cool slightly—if it’s too hot, it could scramble your egg yolks.

In a separate bowl, whisk together:

  • 14 oz sweetened condensed milk
  • 4 egg yolks
  • Finely grated zest of one orange

Then slowly whisk in your cooled cranberry puree until smooth and uniform. The result should be thick but pourable, with a vibrant pink hue and citrus aroma.

3: Bake & Chill

Pour the filling into your par-baked crust. Give it a little tap on the counter to release any air bubbles.

Bake at 350°F (175°C) for 30–35 minutes. You’re watching for:

  • Edges that are firm and set
  • Center that still has a slight jiggle when gently shaken (like Jell-O—it will firm up as it chills)

Pro tip: Overbaking will cause the custard to crack or get rubbery. If the whole surface looks set in the oven, you’ve gone too far.

Cool on the counter for at least 2 hours. Then refrigerate uncovered for at least 4 hours—but overnight is ideal for the best texture and clean slices.

Don’t rush this part. Custard needs time to set fully. Slice too soon, and you’ll have a delicious mess, but a mess nonetheless.

 Baker’s Tips

  • Always use full‑fat condensed milk—low‑fat isn’t going to give you that luscious mouthfeel (this is key).
  • Puree cranberries completely for that vibrant, smooth color—no ugly lumps.
  • Measure your puree—you want the consistency right, not too thin or too pudding‑thick.
  • Pre‑bake crust so it stays crisp, not soggy (seriously, skip this and regret it).
  • Chill fully before slicing—clean cuts = pretty presentation and happy desserts.

 Decoration Ideas

  • Sweet little whipped‑cream tufts (the classic flourish).
  • Scatter red fruits: cranberries, currants, raspberries—festive and fresh.
  • Garnish with sugared cranberries and sprigs of rosemary (tastes like a snow‑dusted winter forest).
  • Sprinkle snowflake sprinkles or a dust of white sugar for a frosted look.
 Variations
  • Add warming spices: cinnamon, nutmeg, cloves—holiday cheer in every bite.
  • Try different extracts: vanilla for mellow sweetness, or peppermint for fun peppermint‑cranberry vibes.
  • Use alternative crusts: graham cracker, gingerbread, Biscoff—play with flavors!
  • Swap in other berries: like raspberries or blueberries, or even a berry blend for personality and color.
 Storage Instructions
  • Refrigerate: good for 3–4 days when covered or stored airtight.
  • Make‑ahead: perfect to bake 1–2 days before; flavor improves with time.
  • Freezing: freeze whole or in slices for up to 3 months—wrap tightly; thaw gently in the fridge.
 Recipe Card Summary

(Use a nice table or card layout; here’s the content you’d include)

  • Ingredients (with amounts: crust, 12 oz cranberries, 14 oz condensed milk, 4 yolks, ¼ cup OJ + zest, etc.)
  • Instructions (clean step‑by‑step condensed from above)
  • Nutrition Facts: ~183 kcal per serving (based on 8 slices)

 Additional Content

Why You’ll Love This Pie

  • Flavor — tangy‑sweet cranberry custard balanced with citrus and rich crust
  • Beauty — deep pink‑red hue shining through a golden crust
  • Ease — simple ingredients, clever use of condensed milk means less fuss
  • Make‑ahead friendly — bake in advance and relax the day of

More Cranberry Recipes

  • Classic cranberry pie, muffins, cranberry bars, cranberry‑orange bread — always welcome on a holiday table

Other Holiday Pies

  • Eggnog pie, pumpkin pie, sweet potato pie, pecan pie, and more — because variety is the spice of holiday dessert platters.

Looking to round out your festive table? Here are a few cozy, crave-worthy bakes to check out:

Why You’ll Love Cranberry Custard Pie

BenefitWhat It Means for You
Make-Ahead FriendlyChill it overnight and cross one thing off your holiday to-do list.
Festive FlavorsTangy cranberries + citrus + rich custard = holiday in every bite.
Gorgeous PresentationThat deep pink custard? A total showstopper on your dessert table.
Simple IngredientsNo obscure stuff—just basics like cranberries, eggs, and condensed milk.
CustomizableSwap crusts, add spices, or mix berries to suit your vibe.
Great TextureSilky, smooth custard with a crisp crust—no soggy bottoms here.

FAQ – Cranberry Custard Pie

Q: Can I use frozen cranberries?

Yes—just thaw, drain excess liquid, and proceed. They’ll cook up beautifully.

Q: Can I make it dairy‑free?

You could try a non‑dairy sweetened condensed “style” milk, but texture and flavor may differ.

Q: What if my custard cracks?

That usually means it was over‑baked. Aim for slight jiggle in the center, then chill gently.

Q: Can I halve the recipe?

Sure—use a smaller pan (like 8 inch), just watch your bake time.

Q: How do I reheat a slice?

Pop it in the oven or toaster oven very briefly—just until warm to the touch, so the custard softens (don’t melt it fully or you’ll lose that nice set).

Conclusion + Call to Action

There you have it: Cranberry Custard Pie, your next holiday superstar. It’s creamy, tangy, beautiful, and makes life easier when you make it ahead. So roll out that crust, stir up that cranberry‑citrus custard, chill it, and watch it vanish off the plate.

Try it this holiday season, and when you do, drop a comment or tag me—I want to hear how it turned out! And hey, if you’re looking for more cozy, festive bakes like this, visit my Pinterest page for all the inspiration you need. See you there!

Print

Cranberry Custard Pie – A Festive Twist for Your Holiday Table

A creamy, tangy, and festive cranberry custard pie that’s perfect for Thanksgiving or Christmas. Bright citrus notes meet tart cranberries in a silky custard nestled in a flaky crust.

  • Author: Emilio
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 1 9-inch pie (8 slices) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 1 9-inch pie crust (homemade or store-bought)
  • 12 oz fresh or thawed cranberries
  • 1/4 cup orange juice
  • Zest of 1 orange
  • 14 oz sweetened condensed milk
  • 4 egg yolks

Instructions

  1. Preheat oven to 375°F (190°C). Roll out pie crust into a 9-inch dish, dock the bottom with a fork, line with parchment, and fill with weights.
  2. Par-bake crust: bake 10 minutes with weights, then remove them and bake an additional 10 minutes uncovered until light golden. Set aside.
  3. In a saucepan, combine cranberries and orange juice. Cook over medium heat until cranberries burst and soften (5–8 minutes).
  4. Blend cranberry mixture until smooth, then strain through a fine mesh sieve. Let cool slightly.
  5. In a bowl, whisk together sweetened condensed milk, egg yolks, and orange zest. Slowly whisk in cooled cranberry puree until smooth and uniform.
  6. Pour filling into the par-baked crust. Tap gently to remove air bubbles. Bake at 350°F (175°C) for 30–35 minutes until edges are set and center slightly jiggles.
  7. Cool on counter 2 hours, then refrigerate uncovered for at least 4 hours or overnight before slicing.

Notes

Use full-fat condensed milk for best texture. Puree cranberries fully for a vibrant smooth filling. Par-bake crust to avoid sogginess. Chill thoroughly before slicing for clean cuts.

Nutrition

  • Serving Size: 1 slice
  • Calories: 183
  • Sugar: 17g
  • Sodium: 65mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 85mg

Keywords: cranberry pie, custard pie, holiday dessert, Thanksgiving pie, Christmas dessert

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