Preheat your oven to 350°F (180°C) and place an oven rack in the center.

Roll out your refrigerated pie crust into a 12-inch circle and transfer it to a 9-inch pie pan. Trim excess dough and crimp the edges.

Line the crust with parchment paper and fill with weights. Bake for 10 minutes. Remove weights and bake for another 10 minutes until golden.

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

Use an immersion blender to puree the mixture until smooth and strain through a sieve to extract liquid.

Whisk together condensed milk, egg yolks, cranberry puree, and orange zest in a large bowl until smooth.

Pour the custard filling into the pre-baked crust and bake for 30-35 minutes. The center should jiggle slightly when done.

Allow the pie to cool completely on a wire rack for at least 2 hours, then refrigerate for a minimum of 4 hours.

Before serving, garnish with whipped cream, sugared cranberries, and sprigs of rosemary.