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Cranberry Curd Pie Recipe

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This Cranberry Curd Pie features a silky, vibrant cranberry-orange filling in a crisp, buttery graham cracker crust. Its balance of tart fruit, citrus, and sweetness makes it a festive make-ahead dessert for Thanksgiving, Christmas, and winter gatherings.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 12 ounces fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1/2 cup fresh orange juice
  • 1 tablespoon finely grated orange zest
  • 3 large eggs
  • 2 large egg yolks
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream, optional, for serving
  • Sugared cranberries, optional, for serving
  • Orange zest, optional, for serving

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish or tart pan.
  2. Combine the graham cracker crumbs, 1/4 cup granulated sugar, melted butter, and 1/4 teaspoon salt until the crumbs are evenly moistened.
  3. Firmly press the crumb mixture across the bottom and up the sides of the prepared dish.
  4. Bake the crust for 8 to 10 minutes, until lightly golden and fragrant. Remove from the oven and cool completely.
  5. Combine the cranberries, about half of the 1 cup granulated sugar, orange juice, and orange zest in a saucepan.
  6. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the cranberries burst and become very soft.
  7. Carefully blend the cranberry mixture until smooth. For an especially silky filling, press the purée through a fine-mesh strainer.
  8. In a separate bowl, whisk the eggs, egg yolks, remaining sugar, and a pinch of salt until smooth.
  9. Gradually whisk some of the warm cranberry purée into the egg mixture to temper the eggs, then combine it with the remaining cranberry purée.
  10. Return the mixture to a saucepan and cook over low to medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon. Do not allow it to boil vigorously.
  11. Remove the curd from the heat and whisk in the butter a few pieces at a time, then stir in the vanilla extract.
  12. Pour the warm cranberry curd into the cooled crust and smooth the surface.
  13. Let the pie cool slightly, then transfer it to the refrigerator.
  14. Chill for at least 4 hours, or preferably overnight, until the filling is completely chilled and set.
  15. Decorate with whipped cream, sugared cranberries, or fresh orange zest if desired, then slice and serve chilled.

Notes

  • Frozen cranberries can be used directly from the freezer and may require an extra minute or two of cooking.
  • Strain the blended cranberry purée through a fine-mesh strainer for an especially smooth curd.
  • Cook the curd gently while stirring constantly to prevent the eggs from scrambling.
  • The filling continues to firm significantly as it chills, so it does not need to become extremely thick while cooking.
  • For a gingersnap crust, replace the graham cracker crumbs with crushed gingersnap cookies.
  • For extra citrus flavor, add more orange zest or replace a small portion of the orange juice with fresh lemon juice.
  • Prepare the pie a day ahead and chill overnight for easy slicing and a firmly set filling.
  • Store covered in the refrigerator for up to 3 to 4 days and serve chilled or slightly tempered at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/cranberry-curd-pie-recipe/