Cranberry Pie Recipe – How To Make Cranberry Pie

Kandace Wysock

Lena Abraham Looking for a fall dessert that won’t weigh you down? Perhaps to serve after a holiday feast? This light and airy cranberry pie is just the thing. The filling tastes like a combination of coconut panna cotta, cranberry curd, and, mysteriously, raspberry sorbet. (Try it and let us know if we’re […]

Lena Abraham

Looking for a fall dessert that won’t weigh you down? Perhaps to serve after a holiday feast? This light and airy cranberry pie is just the thing. The filling tastes like a combination of coconut panna cotta, cranberry curd, and, mysteriously, raspberry sorbet. (Try it and let us know if we’re crazy for that last one.) The crust, made of crushed Biscoff, is the perfect foil for the sweet-tart filling. Plus, it tastes like cookie butter. 

Pro tip: Those 2 tablespoons heavy cream make for a particularly silky pie, but can be left out if preferred. Whipped cream is highly recommended though, so it’s likely you’ll have a couple tablespoons to spare. 😋

Made this? Let us know how it went in the comment section below!

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Yields:

8
– 10


servings

Prep Time:

0

hours

10

mins

Total Time:

7

hours

40

mins

For crust:

1/4
c.

melted butter, plus more for pie plate

1


(8.8-oz.) package Biscoff cookies, finely crushed

For filling & serving:

1


(.25-oz) packet powdered gelatin

10
oz.

fresh or frozen cranberries (about 2 1/2 cups)

3/4
c.

packed brown sugar 

Juice and zest of 1 medium orange

1


(13.5-oz.) can full-fat coconut milk

1


tsp. freshly grated ginger

1/2
tsp.

almond extract (optional)

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  1. Preheat oven to 350° and grease a 9″ pie plate with butter. 
  2. Make crust: In a large bowl, stir to combine Biscoff crumbs, melted butter, and salt. Press into the bottom and up the sides of a prepared pie plate.
  3. Bake crust until golden and firm, about 10 minutes. Transfer to a wire rack to cool.
  4. Combine gelatin and ¼ cup cold water in a small bowl; set aside to bloom, 10 minutes. 
  5. Make filling: in a medium saucepan over medium heat, combine cranberries, brown sugar, orange juice and zest and bring up to a simmer. Cook, stirring occasionally, until most of the cranberries have burst and the liquid has thickened slightly, about 7 minutes. 
  6. Add coconut milk, ginger, heavy cream, almond extract, and salt to saucepan and stir to incorporate. Heat until steaming (but not yet simmering!), then remove from heat. Stir in bloomed gelatin until dissolved. 
  7. Use a blender, food processor, or immersion blender to puree the cranberry mixture until smooth. Strain into a bowl, discard solids, and let cool to room temperature.
  8. Pour mixture into a bowl and let cool to room temperature. Transfer cranberry mixture to the prepared crust and refrigerate until completely set, at least 6 hours. Serve with homemade whipped cream.

cranberry pie

Lena Abraham

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