Ingredients
Scale
- 1 refrigerated pie crust or a 9-in deep pie shell (store-bought or homemade)
- 4 cups (480 g) fresh or frozen cranberries
- 1 cup (240 ml) freshly squeezed orange juice
- 1 can (14 oz / 400 g) sweetened condensed milk
- 6 large egg yolks, at room temperature
- 1 tbsp orange zest (from approximately 2 oranges)
Instructions
- Preheat your oven to 350°F (180°C or gas mark 4).
- Roll out the pie crust into a 12-in (30 cm) circle.
- Transfer the crust to a 9-in (23 cm) deep-dish pie pan and tuck the edges.
- Pre-bake the crust for 20 minutes with pie weights.
- Cook cranberries and orange juice in a saucepan until most cranberries burst.
- Puree cranberries and strain to get 2 cups of juice.
- Mix sweetened condensed milk, egg yolks, cranberry puree, and orange zest.
- Pour filling into pre-baked crust and bake for 30 to 35 minutes.
- Let the pie cool on a wire rack for 2 hours, then refrigerate for at least 4 hours.
- Garnish with whipped cream or fresh fruit before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature egg yolks for better mixing.
Frozen cranberries should not be thawed before cooking.
Adjust baking time based on your oven to prevent overcooking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 80