November 28, 2022

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Singularly remarkable health

Tangy yet Sweet Cranberry and Lemon Curd Pie

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 pie w green 1 year ago

Cranberry- Lemon Curd Pie

Recipe developed by Diet Desires.

Servings: 10

Course: Dessert

Cuisine: American

Calories: 265

Keywords: fresh fruit, Make Ahead, Oven, party food

Prep Time 20 minutes

Cook Time 20 minutes

Chill 2 hours

Total Time 2 hours 40 minutes

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

  • 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.)

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About Chief Desirist Dr Hanna

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

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