Cranberry Orange Custard Pie

Last Updated on March 18, 2024 by Share My Kitchen

This unique Cranberry Orange custard pie is a great addition to any holiday dessert menu. It is a festive dessert that will make your Christmas or Thanksgiving extra special. For a stunning make-ahead pie, combine a creamy egg custard with orange zest, spices, and tart cranberries. The crust is made with flaky cream cheese and is rich with vibrant colors and delicious flavors. This dessert is a perfect ending to any holiday party. It’s sweet and silky, with tangy cranberries.

Cranberry Orange Custard Pie Recipe Card

This festive cranberry orange pie is a great addition to any holiday dessert menu. It is a unique dessert that will make your Christmas or Thanksgiving extra special.

Ingredients

Cream Cheese Pie Crust

3 cups all-purpose flour, plus more for dusting

2 Tbsp granulated sugar
1 tsp salt
12 Tbsp unsalted butter, cold, cut into small cubes

12 oz full-fat cream cheese, cold, cut into small cubes
2 tsp apple cider vinegar
2 Tbsp ice water

Cranberry Orange and Custard Fillings

2 cups fresh or frozen cranberries
1 Tbsp grated orange zest
1¼ cups granulated sugar, divided

1 cup water
½ tsp ground ginger
¼ tsp ground cardamom

½ tsp salt
4 tsp plus ¼ cup cornstarch, divided
¼ cup fresh orange juice

2 cups whole milk, divided
3 large egg yolks
1 Tbsp unsalted butter

1½ tsp pure vanilla extract

Directions

Cream Cheese Pie Crust

Combine the flour, sugar, salt, and water in a food processor. Pulse to combine.
Mix in the butter cubes. Pulse the mixture until it resembles a coarse meal.

Pulse the cream cheese cubes until the dough comes together. Mixture will become crumbly if butter and cream cheese are evenly distributed.
Mix the vinegar with the ice water. Continue to pulse until the dough becomes moist.
The dough should be rolled out on a floured surface. Divide the dough into two pieces. Cover the discs with plastic wrap and let them rest for at least one hour or overnight.

On a floured surface, roll one of the chilled doughs into a 12-inch-long circle. Place the dough in a 9-inch pie pan. Place the edge of the pie dough on top and fold it under. Crimp the edges with a fork, or your fingers.
While you chill the pie crust, cover it and heat the oven to 425°F.
Take the pie crust out of the fridge and use a fork to poke the bottom. Place a sheet of parchment paper on top of the pie crust. Bake the pie crust for 15 minutes, or until the edges of the pastry are brown. Take the crust out of the oven, and then remove the parchment paper and the pie weights. Continue baking the crust for 20-25 minutes, or until it is lightly browned. Place the crust on a wire rack and let cool in the oven.

Roll out the second chilled pastry disc on a lightly floured surface to 1/4-inch thickness. Cut shapes using pie crust stamps. Use egg wash to brush the shapes and then sprinkle sugar. Bake the dough at 425°F for 10-15 minutes, or until it is lightly browned. To cool completely, remove from the oven.

Cranberry Orange Filling

Combine the cranberries with 1/2 cup sugar, orange zest, 1/2 cups sugar, water, ginger and cardamom in a small saucepan. Turn the heat to medium and cook for 10-15 minutes until the cranberries are popped.
Mix 4 tablespoons of cornstarch with the orange juice in a small bowl until smooth. Stir in the cranberry mixture.

Bring the cranberry mixture on to boil. Stir for about 1-2 minutes, or until the mixture thickens. Set aside to cool completely.

Custard Filling

Combine 3/4 cup sugar with 1 3/4 cups milk in a small saucepan. Heat until bubbles appear around the edges of the pan
Combine 1/4 cup of the milk and 1/4 cup cornstarch in a small bowl. Mix the egg yolks and cornstarch mixture together until well blended.

To prevent curdling, add a little of the hot milk mixture to the egg yolk mixture. Whisk constantly. Continue whisking with a few more ladlefuls. Continue to whisk the egg mixture into the hot milk mixture.
Mix vigorously on medium heat until the mixture thickens (the mixture will thicken). Bring the mixture to boil. Continue whisking for 2 minutes. Reduce heat to low and add the butter and vanilla.
To prevent a crust from forming, pour the custard into an empty bowl. Keep the custard in the refrigerator for at least one hour to cool.

Cranberry Orange Custard Pie Assembly

After the custard has been chilled, whisk it to dissolve any lumps. Spread the custard evenly onto the bottom crust of the pie.
Place the chilled cranberry orange custard filling on top. Use an offset spatula for even distribution.
Place the cranberry mixture on top of the prepared pie crust shapes. Press gently to hold in place. Keep covered in the refrigerator until you are ready to serve.