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| Ⓒ Provided by Delish |
By Lena Abraham, Delish
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.
We love topping this with a bit of whipped cream but you can take it up another notch by flavoring the whipped cream in some way. Reserve a little orange zest and juice to triple down on the orange flavor. Or add a couple teaspoons of sour cream to add a bit more tang to the party.
This pie will keep for up to a week in the fridge and frozen for up to 5 months. Simply thaw it out in the fridge the next day and serve. Weirdly enough we kind of feel like this could even be put on the table along side the turkey and stuffing to act as your cranberry sauce but maybe that's just our inner most 8 year old child that wants dessert for dinner.
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. 😋
More Recipe: Lemon-Cranberry Meringue Pie Recipe
Yields: 8 - 10 serving(s)
Prep Time: 10 mins
Total Time: 7 hrs 40 mins
Ingredients
For crust:
- 1/4 c. butter, melted, plus more for pie plate
- 1(8.8-oz.) package Biscoff cookies, finely crushed
- 1/2 tsp. Kosher salt
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
- 2 tbsp. heavy cream
- 1/2 tsp. almond extract (optional)
- 1/4 tsp. kosher salt
- Whipped cream, for serving
More Recipe: Strawberry Pretzel Pie Recipe
Directions
Step 1
Preheat oven to 350° and grease a 9" pie plate with butter.
Step 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.
Step 3
Bake crust until golden and firm, about 10 minutes. Transfer to a wire rack to cool.
Step 4
Combine gelatin and ¼ cup cold water in a small bowl; set aside to bloom, 10 minutes.
Step 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.
Step 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.
Step 7
Use a blender, food processor, or immersion blender to puree the cranberry mixture until smooth. Strain into a bowl, discard solids, and let mixture cool to room temperature.
Step 8
Transfer cranberry mixture to the prepared crust and refrigerate until completely set, at least 6 hours. Serve with homemade whipped cream.
More Recipe: Roasted Spiced Cranberry Pie Recipe
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