Cranberry Sherbet Pie
Recipes

Reduced Sugar Cranberry Pie

Ingredients: 


Crust:

¼ cup butter (melted)
1 (8.8 oz) package Biscoff cookies (finely crushed)
½ teaspoon salt

Filling:

  • 1 (0.25 oz) packet powdered gelatin
  • 10 oz fresh or frozen cranberries
  • ¾ cup Purecane™ Brown Sweetener
  • 1 (13.5 oz) can coconut milk
  • 2 tablespoons heavy cream
  • ½ teaspoon almond extract
  • ¼ teaspoon salt


Directions

  • Preheat the oven to 350°F and grease a 9" pie plate with butter.  Set aside.

  • Make Your Crust:

  • In a large bowl, combine Biscoff crumbs, melted butter, and salt, mix well to combine. Then press mixture into the bottom and up the sides of a prepared pie plate.
  • Bake the crust until golden and firm (about 10 minutes). Then transfer to a wire rack to cool.
  • While the crust is cooling combine gelatin and ¼ cup cold water in a small bowl; put aside to set (about 10 minutes). 

  • Prepare Your Filling:

  • In a saucepan over medium heat, combine cranberries, Purecane™ Brown Sweetener, 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). 
  • Add coconut milk, heavy cream, almond extract, and salt to the saucepan and stir to incorporate. Heat until steaming (but not yet simmering!), then remove from heat. Stir in gelatin until dissolved. 
  • Use a blender to puree the cranberry mixture until smooth. Strain into a bowl, discard solids, and let cool to room temperature.
  • Transfer cranberry mixture to the prepared crust and refrigerate until completely set, at least 6 hours.
  • Top with your favorite sugar-free whipped cream and enjoy!