Preheat your oven to 350°F (180°C).

Roll out the refrigerated pie crust into a 12-inch circle, fit it into a 9-inch pie pan, trim excess dough, and flute the edges.

Line the crust with parchment paper and fill with pie weights. Bake for 10 minutes, then remove weights and parchment and bake for another 10 minutes.

Combine cranberries and orange juice in a medium saucepan over medium heat. Simmer for 4-5 minutes until cranberries burst.

Puree the cranberry mixture in a blender and strain through a fine-mesh sieve to collect 2 cups of liquid.

In a large bowl, combine the strained cranberry liquid with sweetened condensed milk, egg yolks, and orange zest. Whisk until thickened.

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

Let the pie cool on a wire rack for about 2 hours, then refrigerate for at least 4 hours.

Top with whipped cream and garnishes before serving.

Store any leftovers in the refrigerator for up to 4 days.