Ingredients
1/4 c. butter, melted, plus more for pie plate
1 (8.8-oz.) package Biscoff cookies, finely crushed
1/2 tsp. Kosher salt
1 (.25-oz) packet powdered gelatin
10 oz. fresh or frozen cranberries (about 2 1/2 cups)
3/4 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
1/2 tsp. almond extract (optional)
1/4 tsp. kosher salt
Whipped cream, for serving
Preparation
Step 1Preheat oven to 350° and grease a 9" pie plate with butter. Step 2Make 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.Step 3Bake crust until golden and firm, about 10 minutes. Transfer to a wire rack to cool.Step 4Combine gelatin and ¼ cup cold water in a small bowl; set aside to bloom, 10 minutes. Step 5Make 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. Step 6Add 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. Step 7Use 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.Step 8Transfer cranberry mixture to the prepared crust and refrigerate until completely set, at least 6 hours. Serve with homemade whipped cream.
We love topping this with a bit of whipped cream but you can take it up another notch by flavoring the whipped cream in some way. Reserve a little orange zest and juice to triple down on the orange flavor. Or add a couple teaspoons of sour cream to add a bit more tang to the party. This pie will keep for up to a week in the fridge and frozen for up to 5 months. Simply thaw it out in the fridge the next day and serve. Weirdly enough we kind of feel like this could even be put on the table along side the turkey and stuffing to act as your cranberry sauce but maybe thats just our inner most 8 year old child that wants dessert for dinner. Pro tip: Those 2 tablespoons heavy cream make for a particularly silky pie, but can be left out if preferred. Whipped cream is highly recommended though, so it’s likely you’ll have a couple tablespoons to spare. 😋 Made this? Let us know how it went in the comment section below!
