Cranberry Pie
A delightful dessert that combines the tartness of fresh cranberries with a buttery, crispy Biscoff cookie crust, creating a vibrant and comforting pie perfect for gatherings.
Ingredients
For the Pie Filling
- 2 cups fresh cranberries The star of the pie, bursting with flavor and vibrant color.
- 1 cup sugar To counterbalance the tartness.
- 2 tablespoons cornstarch To thicken the filling.
- 1 teaspoon vanilla extract Enhances the overall flavor experience.
- 1 tablespoon lemon juice Adds brightness and zest.
- 1 prepared Biscoff cookie crust Provides a delightful spicy crunch.
- 1 tablespoon butter For dotting on top of the pie.
For Serving
- to taste Whipped cream A light topping that pairs beautifully with the pie.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, combine cranberries, sugar, cornstarch, vanilla extract, and lemon juice. Mix gently until the cranberries are well-coated.
- Pour the cranberry mixture into the prepared Biscoff cookie crust and spread evenly.
- Dot the top with small pieces of butter.
Baking
- Bake for 30-35 minutes or until the cranberries burst and the filling is bubbly.
- Let cool before serving.
Serving
- Serve with whipped cream if desired.
Notes
For added warmth, consider adding a pinch of cinnamon to the filling. If fresh cranberries are not available, substitute with thawed frozen cranberries.