Cranberry Cream Pie

By Kmac_4

Ingredients

• 1 C fresh orange juice
• 1 C sugar
• 5 oz. shortbread cookies
• 1/2 C roasted almonds
• 4 T unsalted butter, melted
• 1 8 oz. package frozen cranberries thawed
• 1 1/4 oz. packet unflavored gelatin
• 2 C heavy cream
• 9 inch spring form pan

Preparation

Step 1

Warm the orange juice and sugar in a small pan over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until cool.

Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine.

Press the cookie mixture evenly into the bottom of a 9-inch spring form pan.

Clean the food processor, then add the cranberries and 1/4 C of the cooled juice and puree.

Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir.
Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined.

Pour into crust. Place on a rimmed baking sheet and refrigerate until set--at least 4 hours.