A cranberry pie recipe with a mix of sweet tart berries and freshly whipped cream in a toasted pecan gluten free pie crust.
Course Dessert
Cuisine American
Prep Time 45 minutesminutes
Cook Time 1 hourhour
Chilling Time 2 hourshours
Total Time 3 hourshours45 minutesminutes
Servings 8slices
Calories 736kcal
Author Tristin Rieken
Ingredients
Toasted Pecan Gluten Free Pie Crust
3cupspecansshelled, roasted
¼cupunsalted butter
¼cuplight brown sugar
½teaspoonground cinnamon
½teaspoonfine salt
Cranberry Raspberry Custard
3cupscranberriesfresh or frozen
1cupraspberriesfresh or frozen
1cupgranulated sugardivided into two ½ cup portions
½cuplemon juicefrom about two large lemons
1teaspoonlemon zest
5largeeggsdivided into 3 whole eggs and 2 egg yolks
⅛teaspoonfine salt
Chantilly Cream
2cupsheavy whipping cream1 pint, cold
½cupconfectioners sugar
1teaspoonvanilla extract
⅛teaspoonfine salt
Instructions
Make pecan crust. Pulse pecans, brown sugar, cinnamon, and salt in food processor until roughly chopped. Then pour into large bowl and mix in softened butter with hands until mixture resembles wet sand. Press pecan mixture into the bottom and up the sides of 9-inch pie plate, cover and refrigerate until ready to bake.
Make cranberry raspberry custard. Combine cranberries, raspberries, ½ the granulated sugar, lemon juice and lemon zest. Bring mixture to a simmer in a small saucepan and cook uncovered until cranberries burst and mixture reduces slightly, about 15 minutes. Then remove from heat and allow to cool slightly before carefully pureeing with blender or food processor. Pour mixture back in saucepan to keep warm over low heat.
Meanwhile whisk whole eggs, egg yolks, remaining granulated sugar, and salt until well combined. Then slowly add a cup of still warm cranberry mixture to the egg mixture whisking constantly. One combined add another cup of the cranberry mixture, whisking vigorously to temper the eggs and prevent curdling. Finally whisk egg mixture to remaining cranberry in saucepan and whisk smooth. Place back over medium low heat and bring back to a simmer while constantly stirring, until thick enough to coat the back of a spoon, about 15 minutes.
Preheat oven to 350° Fahrenheit and bake pecan crust until fragrant and slightly puffed in center, 12-15 minutes.
Remove par baked crust from oven and immediately pour in ½ the cranberry custard while both are still hot. Bake until crust is toasted and custard is completely set in the center, about 15-20 minutes longer. Tightly cover and refrigerate remaining cranberry raspberry custard to use later.
Once custard is set remove pie from oven and cool to room temperature. Then cover tightly and refrigerate until completely set, at least 2 hours.
Meanwhile, prepare chantilly cream by whipping cold whipping cream with powdered sugar to stiff peaks. Whisk cream at low speed until frothy then add sugar and increase to high speed. Continue whipping to stiff peaks.
Place ½ the chantilly cream in a small bowl and fold in reserved cooled cranberry custard to remaining chantilly cream. Then add an even layer of cranberry cream on top of completely chilled cranberry custard layer. Top with swoops of chantilly cream and either serve immediately or cover and refrigerate until ready to serve. Garnish, as desired, before serving.