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!
Cranberry- Lemon Curd Pie
Recipe developed by Diet Desires.
Sodium: 174mg | Calcium: 36mg | Vitamin C: 9mg | Vitamin A: 434IU | Sugar: 5g | Fiber: 3g | Potassium: 157mg | Cholesterol: 113mg | Calories: 265 | Saturated Fat: 8g | Fat: 21g | Protein: 4g | Carbohydrates: 18g | Iron: 2mg
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!
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
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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.
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Set oven to 350F, no fan.
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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.
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Pat the crust into a 9- inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
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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!
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Let the curd cool for 5 minutes and then drop in the sliced room temperature butter, bit by bit, stirring.
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Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours.
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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.)
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