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.
Recipe by Southern Cast Iron at