Cranberry Cream Pie

Cranberry Cream Pie
Beatriz da Costa
Serves 8
preparation
20
minutes
cooking
300
minutes

Ingredients

1
cup
fresh orange juice
1
cup
sugar
5
ounces
shortbread cookies
1/2
cup
(2 1/2 ounces) roasted almonds
4
tablespoons
(1/2 stick) unsalted butter, melted
1
8-ounce package frozen cranberries, thawed
1
1/4-ounce packet unflavored gelatin
2
cups
heavy cream

Directions

  1. Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.
  2. Meanwhile, pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan.
  3. Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.
  4. Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.
  5. Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.
     
Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 63 %
  • Fat 37 g
  • Sat Fat 19 g
  • Cholesterol 101 mg
  • Sodium 105 mg
  • Carbohydrate 46 g
  • Fiber 2 g
  • Sugar 31 g
  • Protein 8 g
What does this mean? See Nutrition 101.