No Bake Cranberry Cream Pie
Fresh cranberries are used three ways in this No Bake Cranberry Cream Pie with homemade cranberry – raspberry custard, creamy cranberry cheesecake and sugar frosted cranberries atop a layer of fluffy lemon whipped cream. Ingredients 4 cups cranberries fresh or frozen, thawed1 cup raspberries fresh or frozen, thawed2 large lemons2 cups granulated sugar3 large eggs2 […]

25 minutes

25 minutes

4 servings
Fresh cranberries are used three ways in this No Bake Cranberry Cream Pie with homemade cranberry – raspberry custard, creamy cranberry cheesecake and sugar frosted cranberries atop a layer of fluffy lemon whipped cream.
Ingredients
- 4 cups cranberries fresh or frozen, thawed
- 1 cup raspberries fresh or frozen, thawed
- 2 large lemons
- 2 cups granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/8 tsp salt
- 1 9" MI-DEL® Gluten Free Graham Style Pie Crust
- 8 oz cream cheese , softened
- 1/2 cup confectioner’s sugar
- 1 pint heavy whipping cream
Ingredients
|
Instructions
- Zest and juice lemons. Bring 1/2 cup juice and 1 teaspoon finely grated zest to a boil in a large saucepan over medium high heat with 3 cups cranberries, raspberries, ½ cup sugar and ¼ cup water. Reserve remaining 2 teaspoons zest for later and keep lemon juice for another use.
- Reduce heat; simmer uncovered until cranberries burst and most of the liquid evaporates, 12–15 minutes. Cool slightly before puréeing in a food processor or blender until smooth. Return to saucepan.
- In large bowl, whisk the eggs, egg yolks, ½ cup sugar, and salt together until combined. Slowly add half the hot cranberry mixture to eggs. Add all to hot mixture.
- Stirring constantly bring to a simmer over medium heat, being careful not to boil. cook 8-10 minutes more stirring frequently and scraping down sides and bottom often until custard thickens and coats spatula. Reserve ¼ cup and pour remaining into Mi Del 9” Gluten Free Graham Cracker Crust. Chill until firm, at least 2 hours.
- Meanwhile, in large bowl beat reserved cranberry custard, softened cream cheese, and ¼ cup confectioner’s sugar until well combined and smooth. Set aside.
- In narrow medium chilled bowl, beat heavy cream until soft peaks form. Add 1/4 cup confectioner’s sugar and 1 teaspoon lemon zest and continue beating until stiff peaks form. Divide in half and gently fold one half with the cranberry cream cheese until combined.
- Carefully spoon on top of chilled cranberry custard, smoothing with back of spoon. Top with remaining lemon whipped cream.
- Chill the pie until firm, at least 4 hours up to overnight.
- Meanwhile, make Sugar Frosted Cranberries. Bring 1/2 cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add 1 cup cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until only slightly tacky, 20–30 minutes.
- Toss remaining 1/2 cup granulated sugar and 1 tsp. lemon zest in a small bowl. Toss cranberries in lemon sugar and sift out to leave a light sugar frosted coating.
- Refrigerate. Use within 1-2 days. DO NOT freeze. Garnish with Sugar Frosted Cranberries before serving.
- 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
- 1/2 cup chickpea hummus
- 1/2 cup beetroot hummus
- 1 small sweet potato , thinly sliced
- 1 medium beet , thinly sliced
- 1 medium carrot , thinly sliced
- 1/4 cup edamame , shelled
- 1/4 cup cranberries
- 1/4 cup yellow corn
- 1/2 cup heirloom cherry tomatoes
- Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
- Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
- In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
- Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.