Cranberry Curd Pie
Serves 8
30 mins prep
35 mins cook
240 mins Chill Time
305 mins total
This Cranberry Curd Pie features tart, silky cranberry curd in a crunchy graham crust, topped with fresh whipped cream and sugared cranberries.
For the Cranberry Curd
For the Pie
For the Whipped Cream
For the Topping (optional)
For the Cranberry Curd: Preheat oven to 350°F. Combine the cranberries, sugar, orange juice, and orange zest in a medium saucepan. Cook the mixture over medium heat until the berries burst and soften. The liquid should boil and become foamy, about 10-15 minutes. Remove from heat and allow to cool down for 5 minutes.
With an immersion blender or food processor, puree the cranberry mixture until completely smooth. Add the puree back to the saucepan.
In a separate small bowl, whisk together the whole eggs and egg yolks. Very slowly stream the eggs into the cranberry puree a little at a time, whisking continuously so the eggs do not curdle.
Return the cranberry mixture to the heat and cook until it thickens and starts to bubble up, about 5-10 minutes, or until an instant-read thermometer reaches 170°F.
Remove the curd from the heat and press through a fine mesh sieve. Stir in butter until melted.
Pour the curd into the pie crust and smooth top with a spatula. Place the pie onto a baking sheet and bake at 350°F for 10 minutes to set.
Allow the pie to cool at room temperature for 1 hour, then move to the fridge to chill at least 4 hours, or overnight.
For the Whipped Cream: Make the whipped cream once the pie has chilled completely. In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, and vanilla extract. Whip until medium-stiff peaks form, stiff enough for piping.
For the Topping: Fill a piping bag, fitted with a large French piping tip, with the whipped cream. Pipe stars around the outer edge of the pie, add sugared cranberries and sprigs of rosemary, then serve and enjoy!
