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Cranberry pie w green 1 year ago
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5 from 2 votes

Cranberry- Lemon Curd Pie

One of the most beautiful pies one can make for Thanksgiving. The bright red colors show-stopping. Not as hard to make as you think!
Course Dessert
Cuisine American
Diet Diabetic (low glycemic), Low Calorie, Low Fat, DASH (low-salt), Vegetarian
Keyword fresh fruit, Make Ahead, Oven, party food
Prep Time 20 minutes
Cook Time 20 minutes
Chill 2 hours
Total Time 2 hours 40 minutes
Servings 10
Calories 265kcal
Author Chief Desirist Dr Hanna

Ingredients

  • Crust
  • 5 oz gingersnaps cookies
  • 1 cup chopped pecans
  • ½ TBSP Truvia Brown Sugar Blend or brown sugar
  • 4 TBSP butter unsalted, melted
  • Filling
  • 12 oz bag of fresh cranberries
  • ½ cup Truvia Cane Sugar Blend or 1 cup sugar
  • ¼ cup water as needed
  • 3 large eggs
  • 2 egg yolks
  • pinch of salt
  • ½ cup fresh lemon juice
  • 4 TBSP butter unsalted, sliced, room temperature

Instructions

  • 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.)

Notes