Preheat your oven to 350°F (180°C).

Roll out your pie crust to a 12-inch circle and transfer it to a 9-inch pie pan.

Par-bake the crust by covering it with parchment paper and filling it with pie weights. Bake for 10 minutes, then remove weights and parchment, baking for an additional 10 minutes.

Combine the cranberries with the orange juice in a saucepan over medium heat. Cook for about 5 minutes until they burst.

Strain the cranberries through a fine-mesh sieve to collect about 2 cups of cranberry puree.

Whisk together the sweetened condensed milk, egg yolks, cranberry puree, and orange zest until smooth.

Pour the custard filling into the prepared crust and bake for 30–35 minutes until the center is slightly wobbly.

Cool the pie at room temperature for 2 hours, then refrigerate for at least 4 hours.

Serve decorated with whipped cream or fresh cranberries.