Prepare the Cranberry Layer

1. Cook the Cranberries: In a small saucepan over medium heat, combine the cranberries and sugar. Stir occasionally as the cranberries begin to burst and release their juices. Continue cooking for about 5 minutes, or until the cranberries are softened. Remove from heat and set aside to cool. Stir in the vanilla extract once it’s off the heat.

Make the Custard Filling

1. Whisk the Eggs and Sugar: In a medium bowl, whisk together the eggs, granulated sugar, brown sugar, and salt until smooth.
2. Add Orange Zest and Juice: Stir in the orange zest and orange juice for a fresh burst of citrus flavor.
3. Combine the Cream and Cornstarch: In a separate small bowl, whisk the cornstarch into the cream (or coconut cream) until dissolved. Add the cream mixture to the egg mixture and whisk until combined.
4. Cook the Custard: Pour the custard mixture into a saucepan and cook over medium heat, stirring constantly until it begins to thicken—about 5-7 minutes. Once thickened, remove from heat and set aside to cool slightly.

Assemble the Pie

1. Layer the Cranberries: Once the cranberry mixture has cooled, spread it evenly in the bottom of the pre-baked pie crust.
2. Add the Custard: Pour the slightly cooled custard mixture over the cranberries, covering them completely.
3. Bake: Place the pie in the preheated oven (350°F or 175°C) and bake for 50-60 minutes. The custard should be set, but slightly wobbly in the center. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
4. Cool: Allow the pie to cool completely on a wire rack. Once it’s cooled, refrigerate for at least 2 hours (or overnight) to allow the custard to fully set.