Preheat your oven to 350°F (180°C).

Roll out your refrigerated pie crust to make a 12-inch circle and line a 9-inch deep-dish pie pan.

Par-bake the crust by placing pie weights over parchment paper and baking for 20 minutes (10 minutes covered, then uncovering for another 10).

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

Transfer the cranberry mixture into a blender and puree until smooth, then strain through a fine sieve to reserve 2 cups of pureed cranberry.

Combine the cranberry puree, sweetened condensed milk, egg yolks, and orange zest in a large mixing bowl, whisking until smooth.

Pour the filling into the prepared pie crust and bake for 30-35 minutes until center is slightly wobbly.

Let the pie cool for 2 hours, then refrigerate for at least 4 hours or overnight to set.

Before serving, decorate the pie with whipped cream or fresh cranberries.