Cranberry Pie with Ginger-Coconut Filling and Biscoff Crust Recipe
This vibrant Cranberry Pie features a unique Biscoff cookie crust and a luscious, smooth cranberry filling enriched with coconut milk, fresh ginger, and almond extract. Perfectly sweetened with brown sugar and balanced with the bright citrus notes of orange, this no-bake pie sets beautifully in the refrigerator, making it an elegant dessert for holiday gatherings or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 6 hours 37 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 package Biscoff cookies, finely crushed
- 1/4 cup butter, melted, plus more for greasing pie plate
- 1/2 teaspoon kosher salt
Filling
- 1 packet powdered gelatin
- 1/4 cup cold water (for gelatin bloom)
- 10 oz fresh or frozen cranberries
- 3/4 cup packed brown sugar
- 1 medium orange (juice and zest)
- 1 can full-fat coconut milk
- 1 teaspoon freshly grated ginger
- 2 tablespoons heavy cream
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
To Serve
- Whipped cream
Instructions
- Preheat and prepare pie plate. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate with butter to prevent sticking.
- Make the crust. In a large bowl, mix the finely crushed Biscoff cookies with melted butter and 1/2 teaspoon kosher salt until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of the prepared pie plate to form the crust.
- Bake the crust. Place the crust in the oven and bake until golden and firm, about 10 minutes. Remove from the oven and transfer to a wire rack to cool completely.
- Bloom the gelatin. While the crust cools, combine the powdered gelatin with 1/4 cup cold water in a small bowl. Let it sit for 10 minutes to bloom (absorb the water and swell).
- Cook the cranberry filling. In a medium saucepan over medium heat, combine the cranberries, brown sugar, orange juice, and orange zest. Bring to a gentle simmer, cooking and stirring occasionally, until most of the cranberries have burst and the mixture thickens slightly, about 7 minutes.
- Add remaining filling ingredients. Stir in the coconut milk, freshly grated ginger, heavy cream, almond extract, and 1/4 teaspoon kosher salt. Heat the mixture until steaming, ensuring it does not simmer, then remove from heat. Stir in the bloomed gelatin until fully dissolved.
- Puree and strain the filling. Use a blender, food processor, or immersion blender to puree the cranberry mixture until smooth. Pour the puree through a fine sieve into a bowl, discarding any solids. Allow the mixture to cool to room temperature.
- Chill and set the pie. Pour the cooled cranberry filling into the baked crust and refrigerate for at least 6 hours or until completely set.
- Serve. Once set, serve the pie chilled topped with a dollop of whipped cream.
Notes
- Ensure the gelatin does not boil as it will lose its setting properties.
- For a smoother texture, strain the cranberry filling thoroughly to remove seeds and pulp.
- Using frozen cranberries is convenient and works just as well as fresh.
- Allow sufficient chilling time to achieve a firm, sliceable pie.
- Biscoff cookie crumbs provide a unique flavor and texture to the crust, but graham crackers can be a substitute if unavailable.
Keywords: cranberry pie, Biscoff cookie crust, no-bake pie, holiday dessert, cranberry dessert, coconut milk pie
