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Cranberry Pie

Cranberry Pie with Biscoff Crust

This Cranberry Pie is a stunning holiday dessert that balances tart cranberries with a creamy, citrusy filling inside a buttery Biscoff cookie crust. Infused with orange, ginger, and a hint of almond, it’s bright, silky, and full of festive flavor—perfect for Thanksgiving, Christmas, or any special occasion that calls for a showstopping sweet.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crust
  • ¼ cup unsalted butter, melted (plus extra for greasing)
  • 8.8 oz Biscoff cookies, finely crushed
  • ½ tsp kosher salt
For the Filling & Serving
  • 0.25 oz powdered gelatin
  • 10 oz fresh or frozen cranberries (about 2½ cups)
  • ¾ cup packed brown sugar
  • 1 medium orange, juice and zest
  • 13.5 oz full-fat coconut milk
  • 1 tsp freshly grated ginger
  • 2 Tbsp heavy cream
  • ½ tsp almond extract (optional)
  • ¼ tsp kosher salt
  • Whipped cream, for serving

Method
 

  1. Step 1 – Prep the Oven and Pie Plate: Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate with melted butter.
  2. Step 2 – Make the Crust: Mix crushed Biscoff cookies, melted butter, and salt until the mixture resembles wet sand. Press firmly into the bottom and sides of the pie plate.
  3. Step 3 – Bake and Cool: Bake for 10 minutes, or until lightly golden and set. Cool completely on a wire rack.
  4. Step 4 – Bloom the Gelatin: Sprinkle gelatin over ¼ cup cold water and let sit for 10 minutes to bloom.
  5. Step 5 – Cook the Cranberries: In a saucepan, combine cranberries, brown sugar, orange juice, and zest. Simmer over medium heat for about 7 minutes until cranberries burst and the sauce thickens slightly.
  6. Step 6 – Add the Creamy Elements: Stir in coconut milk, ginger, heavy cream, almond extract, and salt. Heat gently until steaming, then remove from heat and stir in the bloomed gelatin until fully dissolved.
  7. Step 7 – Blend and Strain: Blend the cranberry mixture until smooth, then strain through a fine mesh sieve for a silky texture.
  8. Step 8 – Chill Until Set: Pour filling into the cooled crust and refrigerate for at least 6 hours or overnight until firm. Serve with whipped cream.

Notes

For a gluten-free version, use gluten-free cookies for the crust. To make vegetarian, replace gelatin with agar-agar. Straining the filling ensures a smooth texture, though optional. Store covered in the refrigerator for up to 3 days or freeze (without whipped cream) for up to 1 month. Garnish with sugared cranberries or orange zest curls for a festive finish.