Cranberry Custard Pie

Name: Cranberry Custard Pie
Yield: Makes 8–10 servings
Ingredients: ¼ Cup Margarine or Coconut Oil, Melted; ½ Cup 100 percent Cranberry Juice; ¼ Teaspoon Salt; ½ Teaspoon Ground Cinnamon; 1 Teaspoon Lemon Zest; ½ Cup Almond Meal; 2 Cups Whole Unsweetened Cranberries, Fresh or Frozen; ½ Teaspoon Baking Powder; ¾ Cup Dark Brown Sugar, Firmly Packed; 1 12-Ounce Package Extra Firm Silken Tofu; 2 Tablespoons Orange Juice; 1¼ Cups Graham Cracker Crumbs; 1 Teaspoon Vanilla Extract; 1 Cup Orange Juice; ¼ Cup Cornstarch; 1 Cup Granulated Sugar; 1 Cup Vegetable Shortening

Preparation info

Makes
8–10
servings

Difficulty
Easy

Appears in

Vegan Desserts

By Hannah Kaminsky

Published 2015

About

This pie is a cross between your standard all-fruit and chiffon pie, making it much lighter than the usual dense often-gooey cranberry pastry filling. A delicate balance of sweet, tart, creamy, and crunchy, it’s a fantastic pie to serve for Thanksgiving, or any time you can get your hands on fresh cranberries!

Ingredients

Almond Graham Crust

1¼ Cups Graham Cracker Crumbs
½ Cup Almond Meal
¼

Dessert
Vegan
Thanksgiving
Autumn
Pie

Method

Preheat your oven to 350°F and lightly grease a 9-inch round pie pan.

Stir together the graham cracker crumbs and almond meal and drizzle over the melted margarine or coconut oil and o