Preheat your oven to 350°F (180°C).

Roll out your refrigerated pie crust on a floured surface until it's about 1/8-inch thick.

Carefully transfer the crust to a 9-inch pie pan, pressing it into the edges and trimming excess dough.

Line the crust with parchment paper and fill with pie weights. Par-bake for 20 minutes until lightly golden.

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

Transfer the mixture to a blender. Blend until smooth, then strain the puree through a fine-mesh sieve into a bowl, collecting about 2 cups.

In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, cranberry puree, and orange zest until smooth.

Pour the custard filling into the cooled pie crust and bake for 30-35 minutes until the center is slightly jiggly but set.

Let the pie cool at room temperature for 2 hours, then refrigerate for at least 4 hours, preferably overnight.

Before serving, garnish with whipped cream, fresh cranberries, or colorful sprinkles if desired.