Preheat your oven to 350°F (180°C). Gather your ingredients and tools.

Roll out the refrigerated pie crust to fit the 9-inch deep-dish pie pan. Press the crust into the pan, trim excess.

Line the pie with parchment paper and fill with weights. Bake for 10 minutes, remove weights, then bake for another 10 minutes.

Cook cranberries and orange juice over medium heat until cranberries pop, about 4-5 minutes.

Blend the cranberry mixture until smooth, then strain to collect about 2 cups.

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

Pour the filling into the pre-baked pie crust and bake for 30-35 minutes until nearly set.

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

Before serving, garnish with whipped cream or fresh cranberries.