Preheat your oven to 350°F (180°C).

Roll out your refrigerated pie crust into a 12-inch circle, about 1/8-inch thick.

Transfer the rolled-out crust into a deep 9-inch pie dish and trim any excess dough.

Cover the crust with parchment paper and fill with pie weights. Bake for 10 minutes, remove weights and parchment, then bake for an additional 10 minutes until lightly golden.

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

Transfer the softened cranberries to a blender and purée until smooth, then strain to yield about 2 cups of cranberry puree.

In a mixing bowl, combine the cranberry puree, sweetened condensed milk, egg yolks, and orange zest. Whisk until thick and creamy.

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

Allow the pie to cool at room temperature for 2 hours.

Refrigerate the pie for at least 4 hours or overnight before serving.

Decorate with whipped cream or garnishes before serving.