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.
Ingredients
PIE FILLING
- 16ouncescream cheese
- 4ouncessour cream
- 1servingOrange Cream Keto Chowor Lemon Meringue Keto Chow for a lemon version
- 1tspground ginger
- NaNdropsorange oil OR zest of one orange(or lemon zest for a lemon version)
- 6ouncessugar-free white chocolate chips
- 2cupscranberry sauce chilled (see below)
9" GINGER PIE CRUST
- 1.5cuppecans
- 4ouncesunsalted buttermelted
- 3tbspgranulated erythritol
- 2tbspcoconut flour
- 0.5tspground ginger
- 0.25tspground cinnamon
- 0.25tspground nutmeg
- 0.25tspsalt
KETO CRANBERRY SAUCE
- 12ouncesfresh cranberriessorted and rinsed (3 cups)
- 0.75cupgranulated sweetener
- 1cinnamon stick
- 1cupwater
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
Serving: 1sliceCalories: 529.6kcalCarbohydrates: 42.9gProtein: 8.8gFat: 50.3gSaturated Fat: 24.7gPolyunsaturated Fat: 4.34gMonounsaturated Fat: 14.59gTrans Fat: 1.3gCholesterol: 98.4mgSodium: 363.2mgPotassium: 399.12mgFiber: 8.1gSugar: 4.5gVitamin A: 1072.34IUVitamin C: 3.95mgCalcium: 188.89mgIron: 0.8mgSugar Alcohol: 27.53gNet Carbs: 7.23g