Cranberry Custard Pie


Preparation info

  • Makes


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Appears in

Vegan Desserts

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!


Almond Graham Crust

  • Cups Graham Cracker Crumbs
  • ½ Cup Almond Meal
  • ¼ Cup Margarine or Coconut Oil, Melted
  • 2 Tablespoons Orange Juice


    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 orange juice. Stir thoroughly to moisten all of the crumbs and dump the mixture into your prepared pan. Use your hands to press it into an even layer that covers the bottoms and sides. Bake for 8–10 minutes until lightly browned around the edges, and set aside. Turn down the oven to 325°F.

    Pull out your food processor or blender and toss in your block of tofu (after draining away the extra liquid, of course). Thoroughly purée the tofu with the brown sugar and cranberry juice so that it’s smooth, pausing to scrape down the sides of the bowl as needed. Add in the zest, cinnamon, salt, and baking powder, and blend once again. Finally, add in the cranberries, and pulse to combine. You want to keep the pieces of cranberries fairly large, so just three or four 1-second pulses should probably do the trick. Pour the cranberry filling into the prebaked crust, smooth out the top, and bake for 55–60 minutes. The edges should be set but the center will still jiggle slightly when tapped, much like cheesecake. Let cool to room temperature and then chill for at least 4 hours before serving.

    Since cranberries can be quite tart, the cooked crème provides a subtle hint of sweetness to balance out the dessert. It is prepared by simply whisking together the cornstarch and orange juice in a medium pan so that there are no remaining lumps of starch. Set over medium heat and cook until it comes to a boil, whisking constantly. It should become significantly thickened in just a few minutes. Turn off the heat, place a piece of plastic wrap directly on the surface, and refrigerate until entirely cool and set.

    Once chilled, the mixture will be like a solidified pudding. Slide it into the bowl of your stand mixer and mix briefly until smooth. Add in the shortening along with the sugar and vanilla, and whip on high speed for a full 5 minutes, until light and fluffy. Add a dollop to each individual slice, or pipe it decoratively over the whole pie.