Cranberry Curd Pie
The picture has no filters. I love everything about cranberries, the taste, the color and eventually the health benefits. They are sour and bitter, they are low in sugar and that’s why they need to be sweetened to be eatable. Cook with the right ingredient they are irresistible and sooooo pretty! Here is a very seasonal and colorful dessert. It is the cranberry version of a lemon curd tart and will definitely steal the show at your Thanksgiving dinner. I found this recipe on the view from great island blog and just changed a few things.
Prep Time: 20 minutes Cook Time20 minutes Chilling: 2 hours
5 oz Honey Graham crackers
3 Tbsp brown sugar
4 Tbsp butter melted
12 oz bag of fresh cranberries or frozen
1 1/4 cups sugar, divided
3 large eggs
2 egg yolks
pinch of salt
1/4 cup fresh lemon juice
4 Tbsp (1/2 stick) unsalted butter, at room temp and cut in pieces
Preheat the oven to 350F
Put the honey grahams crackers in a food processor and process until they are fine crumbs. Add the sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
Put the cranberries, 3/4 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped, and the mixture is quite thick. Let cool slightly and then puree with an immersion blender until completely smooth.
Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. Stay by the pan the whole time and stir!
Push the curd through a mesh strainer, using the back of a spoon to get it all through.
Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt it.
Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
Decorate with sugared cranberries if you like.