Cranberry Curd Pie

1. Preheat oven to 350°F. Combine cranberries, sugar, orange juice, and orange zest in a medium saucepan. Cook over medium heat until berries burst and soften, about 10-15 minutes. Remove from heat and cool for 5 minutes.

2. Puree the cranberry mixture until smooth with an immersion blender or food processor. Return the puree to the saucepan.

3. In a small bowl, whisk together whole eggs and egg yolks. Gradually stream them into the cranberry puree, whisking continuously.

4. Return the cranberry mixture to heat and cook until it thickens and starts to bubble, about 5-10 minutes or until a thermometer reads 170°F.

5. Remove from heat and press through a fine mesh sieve. Stir in butter until melted.

6. Pour the curd into the pie crust, smooth the top, place pie on a baking sheet, and bake at 350°F for 10 minutes.

7. Cool the pie at room temperature for 1 hour, then chill in fridge for at least 4 hours or overnight.

8. For whipped cream: In a stand mixer, whip heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.

9. Fill a piping bag with whipped cream, pipe stars around pie edge, add sugared cranberries and rosemary if desired, then serve.