Orange Cream & Cranberry Pie

Orange cream and cranberry pie marble 13

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.

Prep Time10

Cook Time4

Total Time4 10

Course: Desserts

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 529.6kcal

Author: Taffiny Elrod

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.

Nutrition