Cranberry and Lemon Curd Pie

 

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UM THIS LOOKS AMAZING~!!! 

A holiday pie prepared on an outdoor grill? It’s easier to do than you think with this recipe from Traeger. Featuring a cranberry–lemon curd filling tucked in a gingersnap cookie and pecan crust, the delectable dessert showcases favorite flavors of the season. The filled pie can be refrigerated for up to 2 days, so you can get a head start on your Thanksgiving prep.

Ingredients:

For the crust:

• 4 oz. (125 g) gingersnap cookies
• 1 cup (4 oz./125 g) pecans
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled
• 3 Tbs. firmly packed light brown sugar

For the filling:

• 3 cups (12 oz./375 g) fresh or thawed frozen cranberries
• 1 1/2 cups (12 oz./375 g) granulated sugar
• 3 eggs plus 2 egg yolks
• 2 tsp. grated lemon zest
• 1/2 cup (4 fl. oz./125 ml) fresh lemon juice
• Pinch of kosher salt
• 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room temperature, cut into cubes
• 
  1 cup (4 oz./125 g) fresh or thawed frozen cranberries
• 1 cup (8 oz./250 g) granulated sugar
• Lightly sweetened whipped cream for serving

Directions:

Set the temperature on a Traeger wood pellet grill to 350°F (180°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

To make the crust, in a food processor, pulse the gingersnap cookies until very finely ground. Add the pecans and pulse until finely ground. Add the butter and brown sugar and pulse to combine. Transfer the mixture to a 9-inch (23-cm) deep-dish pie dish. Using a measuring cup, press the mixture firmly onto the bottom and up the sides of the dish.

Place the pie dish on the grill and bake until the crust is firm and slightly darkened in color, 10 to 15 minutes. If the crust slides down on the sides, gently press it back up. Transfer the pie dish to a wire rack and let cool completely.

Increase the grill temperature to 500°F (260°C) and preheat.

To make the filling, in a large saucepan, stir together the 12 oz. (375 g) cranberries, 1 cup (8 oz./250 g) of the granulated sugar and 1/2 cup (4 fl. oz./125 ml) water.

Place the pan on the grill and cook, stirring occasionally, until the cranberries burst and most of the liquid evaporates, 25 to 30 minutes. Let cool. Transfer the cranberry mixture to a blender and puree until very smooth.

In a heatproof bowl set over but not touching simmering water in a saucepan on the stove top, whisk together the cranberry puree, eggs, egg yolks, lemon zest and juice, salt and the remaining 1/2 cup (4 oz./125 g) sugar. Cook, stirring with a silicone spatula and scraping down the sides of the bowl frequently, until the curd thickens and coats the spatula, 8 to 10 minutes. Let cool until just warm.

Transfer the curd to the bowl of an electric mixer fitted with the flat beater. Beat on medium-high speed, adding the butter one piece at a time and beating until incorporated after each addition, until the curd lightens in color and texture, about 5 minutes. Scrape the curd into the crust and smooth the top. Refrigerate until firm, at least 2 hours or up to 2 days.

In a bowl, combine the 4 oz. (125 g) cranberries and the granulated sugar and toss to coat. Top the pie with the sugared cranberries, cut into slices and serve with whipped cream. Serves 6 to 8.

Recipe courtesy of Traeger Grills

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