Dessert

No Bake Cranberry Curd Pie

For all of my tangy dessert people who are neglected during the holidays, this one is for you!

No Bake Cranberry Curd Pie

For all of my tangy dessert gals, we can still enjoy our holiday dessert! This No Bake Cranberry Curd Pie is so insanely delicious, plus you can dress it up to make it the centerpiece of your table. I used a simple gluten free granola crust and it turned out perfect. Plus it’s gluten free and only 2 ingredients. I highly suggest making it the day before you serve it because it needs some time to chill in the fridge.

Most recipes call for straining the cranberry mixture through a sieve to get rid of any cranberry skin, but honestly I think it’s a lot of work for something that doesn’t really change the look or taste of the final dish. If you prefer a smoother curd, I’ll add this step as an option but feel free to skip it like I did!

It’s so fun to decorate too. Don’t forget the Sugared Cranberries on top!

AUTHOR: broccyourbody

No Bake Cranberry Curd Pie

SERVES: 8

TIME: 1 hour, plus 3 hours cooling

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Ingredients

Crust:

2 cups granola or gingersnap cookies
2 tablespoons brown sugar, optional
4 tablespoons butter or coconut oil, melted

Cranberry Curd:

12 oz fresh cranberries
Zest from 1 orange
1/2 cup freshly squeezed orange juice
1 cup granulated sugar or coconut sugar
1/4 cup unsalted butter, room temperature
1/4 tsp kosher salt
2 large eggs
2 large egg yolks

Instructions

Grease a 9 inch pie pan.
In a food processor, add the granola or cookies and process until finely ground, resembling sand. Add the melted butter or oil and pulse until combined.
Press into the pie pan. If using gingersnap cookies, bake at 350 degrees for 10 minutes. Refrigerate while you make the cranberry curd.
For the curd, heat a sauce pan over medium high heat. Add the cranberries, orange juice, orange zest, and sugar. Bring to a boil then reduce heat to medium, stirring until the cranberries have softened and the sugar dissolves (about 10 minutes).
Remove from heat and blend using an immersion blender. You can also press the mixture through a fine sieve with a spatula for an extra smooth curd. I skip this step.
While the mixture is still warm, whisk in butter and salt until melted and fully combined. Remove 1 cup of the cranberry mixture to temper the eggs.
In a separate medium sized bowl, whisk the eggs. 1 tablespoon at a time, add the cranberry mixture to the eggs until you've used the full cup and the mixture is smooth. This ensures the eggs seamlessly mix into the warm curd without scrambling.
Add egg mixture back in the saucepan with the remaining cranberry mixture and cook over low heat for about 5 minutes or until bubbling and hot.
Cool for 30 minutes or until the mixture reaches room temperature.
Pour the curd over the pie crust and refrigerate for at least 3-4 hours before serving.
You can decorate your pie as you like! I used Sugared Cranberries and rosemary.

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