No surprises, Karma tries to create minimally sweetened desserts and often reduces the sugar in even traditional recipes. And if it’s possible to boost the protein at the same time she’ll consider it a win/win. This lovely tart tasting pie uses an almond crust that gives the smooth curd a nice contrasting bit of crunch.
Almond Cranberry Curd Pie
Ingredients
Crust
Cranberry Garnish
Instructions
Almond Crust
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Slice your dates in half lengthwise to make sure there are not bits of pit. Place dates and almonds in your food processor and chop until fine crumbs.
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Pour crumbs into your pie shell and press. We used a second pie plate and pressed down to create an even smooth crust.
Cranberry Curd
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Rinse and sort cranberries, tossing any that are mushy or bad. Zest half of the orange peel and place in sauce pan with the washed berries. Add sugar, cover and simmer on medium low heat until all of the cranberries pop. Transfer to food processor or blender and puree until smooth.
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(Cranberries have small seeds, if you like you can strain at this step or skip.) Strain the puree through a fine seive.
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Combine your whole eggs and egg yolks and whisk until smooth. Add the egg mixture to your strained berry puree with plant butter and vanilla. Stirring constantly bring to a simmer (roughly 175°) until thick and smooth.
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Pour into your prepared almond crust pan and bake at 350° for 10 minutes.
Cranberry Garnish
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Prepare a simple syrup with sugar and water in small saucepan. When the sugar is all melted, add fresh (washed) cranberries and simmer for a few minutes. But do not cook them long enough to burst the berries.
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Strain the berries and shake off excess syrup. Then toss in sugar. Decorate the top of the cooled pie with sugared cranberries, chill for 2-3 hours and serve.
