Cranberry Curd Pie
This recipe creates a stunningly vibrant, deep red pie with a texture somewhere between a silky custard and a thick mousse. It strikes the perfect balance between the tartness of the cranberries, the brightness of the orange, and the creaminess of the butter.
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Servings: 8 slices
Calories: 310kcal
Ingredients
- 12 ounces cranberries fresh
- 1 cup granulated sugar
- 1 pinch salt
- 1 orange large, zest and juice
- 2 large eggs
- 2 egg yolks large
- 4 tablespoons unsalted butter cut into small cubes, room temperature
- 1 graham cracker crust store-bought, 9-inch
Instructions
- Add cranberries, sugar, and salt to a medium pot. Zest and juice the orange directly into the pot.12 ounces cranberries, 1 cup granulated sugar, 1 pinch salt, 1 orange
- Simmer the mixture over medium heat for about 10 minutes until the cranberries pop and break down. Stir occasionally to keep it from sticking.
- Remove the pot from heat and puree the mixture until smooth and even. Use an immersion blender or regular blender (see notes on safety).
- Whisk the eggs and yolks in a heat-proof bowl until smooth. Gradually add a small amount of hot cranberry puree while whisking constantly to tempter the eggs.2 large eggs, 2 egg yolks
- Pour the warmed egg mixture back into the pot with the remaining cranberry puree while whisking. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove the pot from heat and stir in the cubed butter until it melts completely and the curd becomes glossy.4 tablespoons unsalted butter
- Strain the curd through a fine-mesh sieve into a clean bowl. Let it cool, stirring occasionally to release heat.
- Pour the room temperature curd into the graham cracker crust and smooth the top with a spatula. Cover the pie and refrigerate for at least 4 hours or overnight to set completely.1 graham cracker crust
Notes
- Frozen cranberries work just as well as fresh cranberries in this recipe. Add them to the pot straight from the freezer without thawing, and expect the mixture to take about 3 to 4 extra minutes to come to a boil with no change in the final result.
- When using a traditional blender, transfer the hot mixture carefully. Remove the center cap, cover the opening with a folded kitchen towel, and never fill the blender more than one-third full to allow steam to escape safely.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1slice | Calories: 310kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 125mg | Potassium: 110mg | Fiber: 2g | Sugar: 32g | Vitamin A: 362IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.