CRANBERRY PUDDING PIE
PREP TIME: 30m
CHILL TIME: 2hrs
SERVES: 8
DIFFICULTY - MODERATE
INGREDIENTS
Biscoff Crust
32 Biscoff cookies (1 sleeve)
5 tablespoon unsalted butter, melted
Pudding Layer
1 (3.4-oz) package instant french vanilla pudding mix
1½ cups whole milk
½ cup heavy cream
1 teaspoon vanilla paste
Cranberry Layer
3 cups frozen or fresh cranberries, I prefer frozen
¾ cup granulated sugar
Zest and juice of 1 lemon
¾ cup water
INSTRUCTIONS
Crust: Preheat oven to 350°F. Using a food processor or by hand, crush the cookies into crumbs. In a medium bowl, mix crumbs with melted butter until it is like wet sand. Gently press into a 10-in pie pan. Bake for 10 min; cool.
Be careful not to pack the crust down too much or else it wont release from the pie pan. I like to start by building the perimeter walls and then fill in the middle. Make sure the walls and base connect smoothly, no hard corners or edges you want this to be a little thick and rounded.
Pudding Layer: Whisk pudding mix, milk, cream, vanilla; chill 30 min.
Cranberry Layer: Simmer cranberries, sugar, lemon, water 15–20 min until the cranberries have all burst and the mixture has thickened. A spoon should be able to run through the middle without the mixture running back in to recombine. Cool fully.
Assemble: Spread chilled pudding in cooled crust; top with cranberry mixture. Chill ≥ 1 hr (or up to 2 days).
Make Ahead / Storage: Prepare the entire pie up to 2 days ahead; keep refrigerated.
