This light and airy cranberry pie is LOVE, The filling tastes like a combination of coconut panna cotta, cranberry curd, and, mysteriously, raspberry sorbet.
- FOR CRUST:
- ¼ c. butter, melted, plus more for pie plate
- 1 (8.8-oz.) package Biscoff cookies, finely crushed
- ½ tsp. Kosher salt
- FOR FILLING & SERVING:
- 1 (.25-oz) packet powdered gelatin
- 10 oz. fresh or frozen cranberries (about 2½ cups)
- ¾ c. packed brown sugar
- Juice and zest of 1 medium orange
- 1 (13.5-oz.) can full-fat coconut milk
- 1 tsp. freshly grated ginger
- 2 tbsp. heavy cream
- ½ tsp. almond extract (optional)
- ¼ tsp. kosher salt
- Whipped cream, for serving
- Preheat oven to 350° and grease a 9" pie plate with butter.
- Make crust: In a large bowl, stir to combine Biscoff crumbs, melted butter, and salt. Press into the bottom and up the sides of a prepared pie plate.
- Bake crust until golden and firm, about 10 minutes. Transfer to a wire rack to cool.
- Combine gelatin and ¼ cup cold water in a small bowl; set aside to bloom, 10 minutes.
- Make filling: In a medium saucepan over medium heat, combine cranberries, brown sugar, orange juice, and zest and bring up to a simmer. Cook, stirring occasionally, until most of the cranberries have burst and the liquid has thickened slightly, about 7 minutes.
- Add coconut milk, ginger, heavy cream, almond extract, and salt to saucepan and stir to incorporate. Heat until steaming (but not yet simmering!), then remove from heat. Stir in bloomed gelatin until dissolved.
- Use a blender, food processor, or immersion blender to puree the cranberry mixture until smooth. Strain into a bowl, discard solids, and let mixture cool to room temperature.
- Transfer cranberry mixture to the prepared crust and refrigerate until completely set, at least 6 hours. Serve with homemade whipped cream.
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