Cranberry Cream Pie


With a Key lime pie-style custard and a tart cranberry jam top, this pie is worth saving room for dessert.

Cranberry Cream Pie
Serves: 1 (9-inch) pie
  • 1¾ cups finely ground speculoos or gingersnap cookies (about 8 ounces)
  • 3 tablespoons firmly packed light brown sugar
  • 5 tablespoons unsalted butter, melted
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup fresh orange juice, divided
  • ¼ cup bottled Key lime juice
  • 3 large eggs, lightly beaten
  • 3 cups fresh or frozen cranberries
  • ¾ cup granulated sugar
  • Garnish: Sugared Cranberries (recipe follows)
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together cookie crumbs, brown sugar, and melted butter until crumbs are moistened. Using a dry measuring cup, press mixture into bottom and up sides of a 9-inch cast-iron skillet.
  3. Bake until lightly browned, about 10 minutes. Let cool completely.
  4. In a medium saucepan, whisk together condensed milk, ½ cup orange juice, lime juice, and eggs. Cook over medium-low heat, whisking constantly, until mixture begins to simmer and thicken, about 8 minutes. (Whisk should leave a trace when moved through mixture.) Immediately pour into prepared crust. Let cool for 30 minutes.
  5. Meanwhile, in a small enamel-coated cast-iron Dutch oven, bring cranberries, granulated sugar, and remaining ½ cup orange juice to a boil over medium heat; cook until cranberries have burst and liquid is syrupy, about 10 minutes. Strain mixture through a fine-mesh sieve, pressing solids to release as much liquid as possible; reserve liquid, and discard solids. Spread cranberry liquid onto pie filling. Refrigerate, uncovered, for at least 6 hours before serving or for up to 24 hours. Garnish with Sugared Cranberries just before serving, if desired.

Sugared Cranberries
Serves: About 1 cup
  • ½ cup water
  • ½ cup granulated sugar
  • 1 cup fresh or thawed frozen cranberries
  • ½ cup sparkling sugar
  1. Line a baking sheet with wax paper.
  2. In a small saucepan, bring ½ cup water and granulated sugar to a boil. Remove from heat. Stir in cranberries, and let stand for 10 minutes. Strain, reserving syrup for another use. Spread cranberries on prepared pan. Let dry for 1 hour.
  3. Place sparkling sugar in a shallow dish. Roll cranberries in sugar until fully coated. Return to wax paper. Use within 6 hours.



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