A vibrant, silky cranberry custard baked inside a buttery pie crust — festive, bright, and beautifully balanced between sweet and tart. Perfect for the holidays!

If you’re looking for a holiday dessert that’s vibrant, refreshing, and show-stopping, this Cranberry Custard Pie is exactly the recipe to make. It blends the tangy brightness of cranberries with the creamy richness of custard, creating a texture that’s smooth and silky with a festive ruby color that stands out on any dessert table.

Unlike overly sweet holiday pies, this recipe offers a balanced flavor — sweet, tart, and lightly citrusy thanks to fresh orange zest and juice. The cranberry filling is cooked, pureed, and strained to achieve a luscious consistency that sets beautifully once baked.

This pie is also wonderfully beginner-friendly: the filling comes together with just a whisk, and the crust can be store-bought if you prefer. It’s the ideal dessert to prepare a day ahead since the flavors deepen and the custard firms up overnight.

Perfect for Christmas, Thanksgiving, holiday potlucks, or winter gatherings, this cranberry custard pie is the dessert everyone will talk about — elegant, seasonal, and surprisingly simple to make.

What You’ll Need to Make Cranberry Custard Pie

Pie Crust

• 1 refrigerated pie crust or 1 deep 9-inch pie shell (store-bought or homemade)

Cranberry Custard Filling

• 4 cups (480 g / 17 oz) cranberries, fresh or frozen
• 1 cup (240 ml / 8 fl oz) orange juice (fresh squeezed recommended)
• 1 can (14 oz / 400 g) sweetened condensed milk
• 6 large egg yolks, room temperature
• 1 tablespoon orange zest (from about 2 oranges)

Optional Toppings

• Sweetened whipped cream
• Fresh cranberries or red currants
• Sugared rosemary
• Snowflake sprinkles

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💡 Expert Tips

• Strain thoroughly: This ensures a silky smooth custard with no skins or pulp.
• Do not overbake: A slight jiggle in the center guarantees a creamy texture.
• Make it ahead: The pie sets more firmly and slices prettier the next day.
• Use fresh orange juice: It elevates the flavor and brightness noticeably.
• Prevent crust shrinkage: Chill the crust in the pan for 15 minutes before par-baking.

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🧊 Storage & Make-Ahead Guide

Refrigerate

Store covered for 3–4 days.

Make Ahead

This pie is ideal to prepare 1–2 days ahead.
Add garnishes just before serving.

Freeze

Freeze whole or sliced:

• Freeze slices uncovered until solid
• Wrap individually in plastic
• Freeze up to 3 months

Thaw overnight in the fridge.

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❓ FAQ

Can I use frozen cranberries?

Yes! Frozen cranberries work perfectly and do not need to be thawed.

How do I know when the pie is done?

The center should jiggle slightly while the edges are set. It will continue firming as it cools.

Can I use bottled orange juice?

Fresh is best for brightness, but bottled works in a pinch.

My crust browns too quickly. What do I do?

Cover the edges with foil or use a pie shield.

Can I freeze the pie?

Freezing is not recommended for custard pies, as the texture can separate when thawed.

Can I make this a day ahead?

Absolutely — in fact, it’s better the next day!

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