My new Thanksgiving favorite is bright raspberry in color, with the texture and tartness of Key Lime Pie.
- One pie shell, baked until lightly browned and allowed to cool (our favorite recipe is the Food Processor Pie Crust)
- One 12-oz bag of cranberries
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 orange, juiced and rind grated finely (recommend a Microplane grater)
- 1 stick (1/4 lb) butter
- 2 eggs plus 2 egg yolks
- Sweetened whipped cream or even chocolate whipped cream (optional)
In a saucepan, cook the cranberries, sugar, orange juice, and orange rind over medium heat for about ten minutes. Once the cranberries have popped, use an immersion blender to puree (or remove to a blender, puree, and then return it to the pan). Cut the butter into small pieces and whisk it in.
Next, put the eggs and yolks into a bowl and beat them together. Use a measuring cup to get a cup of the warm cranberry puree and whisk it into the bowl with the eggs, slowly. Then whisk that mixture slowly into the pan with the rest of the cranberry puree. Simmer over low heat, stirring, for about ten minutes, until it thickens.
Allow the filling to cool to room temperature before pouring it into the pie shell. (At this point, you can also press plastic wrap on top, refrigerate it for up to a day, and then pour it into the pie shell and bake it.)
Bake the pie for 10 minutes at 350 degrees F. Cool before serving.
Serve with lots of whipped cream on each piece.