Preheat your oven to 350°F (180°C). Gather your materials.

Roll out the pie crust and transfer it to a 9-inch pie pan. Trim excess dough.

Par-bake the crust with parchment and weights for 10 minutes, then remove weights and bake for an additional 10 minutes.

In a medium saucepan, combine cranberries and orange juice. Simmer over medium heat until cranberries burst, about 4-5 minutes.

Blend the mixture until smooth, strain through a sieve, reserving about 2 cups of liquid.

In a mixing bowl, combine the reserved cranberry liquid, sweetened condensed milk, egg yolks, and orange zest. Whisk until smooth.

Pour the filling into the par-baked crust. Bake for 30-35 minutes until set.

Cool on a wire rack for 2 hours, then refrigerate for at least 4 hours or overnight.

Garnish with whipped cream or fresh cranberries before serving.