Orange Cream & Cranberry Pie
Orange Cream & Cranberry Pie
Creamy orange filling with just a hint of ginger, topped with tangy cranberry sauce, this no bake pie may be my new favorite holiday dessert. It’s just as good without a crust, try layering it in decorative dishes for easy serving.
Servings: 8 servings
Calories: 529.6kcal
Ingredients
PIE FILLING
- 16 ounces cream cheese
- 4 ounces sour cream
- 1 serving Orange Cream Keto Chow
- 1 tsp groung ginger
- 2-3 drops orange oil OR zest of one orange
- 6 ounces sugar-free white chocolate chips
- 2 cups chilled cranberry sauce (see below)
9" GINGER PIE CRUST
- 1 1/2 cup pecans
- 4 ounces unsalted butter, melted
- 3 tbsp granulated erythritol
- 2 tbsp coconut flour
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
KETO CRANBERRY SAUCE
- 12 ounces (3 cups) fresh cranberries sorted and rinsed
- 3/4 cup granulated sweetener
- 1 cinnamon stick
- 1 cup water
Instructions
PIE FILLING
- In a large mixing bowl with electric beaters, beat the cream cheese until it’s light and fluffy
- Add the sour cream to the bowl and mix
- Add orange keto chow, ginger, and orange zest and beat until fully combined, scraping down sides of bowl as needed.
- Melt the white chocolate in a microwave safe bowl by heating in 10 second bursts until the chocolate melts when stirred
- Add the white chocolate to the cream cheese mixture and beat well, scraping down sides as needed.
- Spread the filling into the prepared crust and smooth with a spatula.
- Spoon the cranberry sauce in the center of the pie and smooth out into a circle, leaving about a one-inch border of filling.
- Cover the pie and chill for at least 4 hours, preferably overnight.
9" GINGER PIE CRUST
- Preheat the oven to 350F
- Pulse the pecans in the food processor until they are finely ground then add the butter, coconut flour, erythritol, spices and salt and pulse until it starts to hold together.
- Press the mixture into a 9 inch deep, dish pie pan and bake 10 to 15 minutes
- Allow to cool before filling
KETO CRANBERRY SAUCE
- Bring everything to a boil in a small saucepan, cover and boil until the cranberries have all popped, about 10 minutes. Allow the cranberry sauce to cool completely. Remove the cinnamon stick before serving.
