Preheat your oven to 350°F (180°C).

Roll out your refrigerated pie crust on a lightly floured surface and carefully fit it into a 9-inch pie pan. Par-bake the crust for about 10 minutes.

In a medium saucepan, combine 2 cups of cranberries with 1/4 cup of orange juice and simmer for about 4-5 minutes.

Transfer the cooked cranberries to a blender and puree until smooth, then strain through a fine-mesh sieve.

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

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

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

Serve the pie garnished with whipped cream and fresh cranberries.