Description
This Cranberry Pie recipe features a shortbread crust and a smooth cranberry filling. Top with whipped cream and sugared cranberries for a festive dessert.
Ingredients
Scale
- Crust:
- 10 ounces shortbread cookies
- 6 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- Cranberry Filling:
- 12 ounces cranberries, fresh or frozen
- 1 cup + 2 tablespoons granulated sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 2 large eggs
- 3 additional large egg yolks
- 1/2 cup unsalted butter, sliced
- Topping:
- Whipped Cream
- Sugared Cranberries
Instructions
- Crust: Preheat the oven to 350 degrees F.
- Add the cookies to a food processor and process until fine crumbs form.
- Add in the melted butter and sugar and process until fully combined. The mixture should stick together when pressed between fingers.
- Transfer the mixture to a 10-inch springform pan and use a flat bottomed glass to gently press the mixture into the bottom and sides of the pan so it is compact.
- Bake the crust for 10 minutes, then remove from oven and allow to cool.
- Cranberry Filling: While the crust is baking, clean the food processor and set aside.
- Add the cranberries, sugar, water, and salt to a medium saucepan and bring to a boil over medium-high heat. Cook for 10 minutes, stirring occasionally until the berries have burst.
- Transfer the berry mixture to the food processor (or blender) and pulse for about 1 minute until smooth.
- Pour the mixture through a fine-mesh strainer over the saucepan and use a spoon or rubber spatula to press the mixture through the strainer until only seeds remain. Discard the seeds.
- In a medium bowl, whisk together the eggs and egg yolks and then add 1/3 of the cranberry mixture to the eggs slowly while continuing to whisk to temper the eggs.
- Add the tempered egg mixture into the rest of the cranberry mixture in the saucepan, whisking constantly.
- Cook the mixture over low heat for another 10 to 12 minutes, stirring constantly with a rubber spatula, making sure to scrape down the sides and bottom of the pan. The mixture is ready when it has thickened and reaches 170 degrees F and coats the back of a spoon.
- Remove from heat and stir in the butter 1 tablespoon at a time, then stir in the lemon juice.
- Pour the filling into the prepared pie crust and allow the pie to cool at room temperature for 1 hour before transferring to the refrigerator for an additional 4 hours.
- When you are ready to serve, top with whipped cream and sugared cranberries.
Notes
- The cookies should yield about 2 cups of crumbs and can be substituted with gingersnap or graham cracker crumbs.
- For a 9-inch pie dish, use 1 1/2 cups crumbs and 5 tablespoons melted butter.
- This pie is made with both eggs and egg yolks so do not add 5 full eggs to the recipe filling.
- Store in the refrigerator when not serving, up to 5 days covered with plastic wrap or foil.
- To freeze, bake in a 9-inch foil pan, cool, wrap in foil, and place in a freezer bag. It should last in the freezer for about 3 months. Defrost overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg