cranberries, cream, cream cheese, egg yolks, eggs, lemons, MI-DEL® Gluten Free Graham Style Pie Crust, raspberries, salt, sugar
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 […]
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.
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.
Thanks to One Armed Mama
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.