Crust-less Cranberry Custard Pie
Discover a holiday twist with this simplified Crust-less Cranberry Custard Pie! Inspired by my Swiss roots and love for creative cooking, this crust-less delight is easy to make, full of flavor, and adaptable to your dietary needs. Perfect for those who want a festive treat without the fuss.
Ingredients
- 4 cups fresh or frozen cranberries
- 1/2 cup Orange juice
- 2 Tbsp. Lemon juice
- 1 1/2 cup Sugar (for low carb options use stevia or erythritol to taste)
- 3 Eggs
- 1/2 cup Unsalted butter (1 stick) You can use coconut oil or another solid fat substitute if you like
- 1 Tbsp. Orange Zest
- 1 tsp Vanilla extract (or more to taste)
Instructions
- Preheat the oven to 275 degrees.
- Put cranberries, orange, lemon juice, sugar and a pinch of salt into a pan and simmer for 20-30 minutes.
- Let the mixture cool a little bit, then pour into a high powered blender and puree with the butter.
- Once the mixture is cool enough, blend on low and add in the eggs.
- Pour this mixture back into the pan, add the orange zest and vanilla and whisk until mixture is bubbling slightly.
- Pour this mixture into 8 ramekins and bake until set, about 20-30 min.
- Cool completely, then chill and serve with whipped cream or whipped coconut cream.
Notes
If you prefer to have this with a crust, simply pick your favorite pie crust recipe and pour the pie mixture into it and bake. I highly recommend sweetening the crust and adding orange zest.
What I really like about blending the berries instead of straining them is that it keeps all the fiber, which helps with keeping blood sugar more stable. I like to blend rather than juice my orange for that same reason as well.