Cranberry Cream Pie

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.
     

Nutritional Information

Calories
528
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