One of the most beautiful pies one can make for Thanksgiving. The bright red colors are show-stopping. Not as hard to make as you think! Tangy yet sweet Cranberry and Lemon Curd Pie uses both Brown and Cane Truvia with fresh cranberries and a crunchy ginger snap crust. And a sprig of . . . rosemary!
Cook the cranberries: put the berries, ½ cup Truvia (or 1 cup sugar) and ¼ cup water to a simmer in a small saucepan. Simmer the fruit on low heat, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly, then puree it in a small blender, until completely smooth.
Set oven to 350F, no fan.
Prepare the crust: place the cookies in a food processor and process until they are fine crumbs. Add the pecans and process again until its finely ground. Add the butter and process briefly to combine.
Pat the crust into a 9- inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
Whisk the cranberry puree, the eggs, yolks, salt, and lemon juice together in a medium saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and keep stirring!
Let the curd cool for 5 minutes and then drop in the sliced room temperature butter, bit by bit, stirring.
Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours.
Décor with sugared cranberries and a sprig of green herb – thyme/rosemary. (To make sugared cranberries, massage cranberries with honey, roll in granulated sugar and let dry.)
Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates
