Taffiny Elrod

Dec 24, 2020 · min read

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.

Pin Recipe

Prep Time 10

Cook Time 4

Total Time 410

Course Dessert

Servings pie (8 slices)

Calories 530kcal

Ingredients

PIE FILLING

16ouncescream cheese
4ouncessour cream
1servingOrange Cream Keto Chowor Lemon Meringue Keto Chow for a lemon version
1tspground ginger
2-3 dropsorange 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 1/2cuppecans
4ouncesunsalted buttermelted
3tbspgranulated erythritol
2tbspcoconut flour
1/2tspground ginger
1/4tspground cinnamon
1/4tspground nutmeg
1/4tspsalt

KETO CRANBERRY SAUCE

12ouncesfresh cranberriessorted and rinsed (3 cups)
3/4cupgranulated 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.

Keyword Chef Taffiny Elrod, Orange Cream

Photos by Sarah DeYoung

Nutrition Facts

Orange Cream & Cranberry Pie

Serving Size

1 slice

Amount per Serving

Calories

529.6

% Daily Value*

Fat

50.3

Saturated Fat

24.7

154

Trans Fat

1.3

Polyunsaturated Fat

4.34

Monounsaturated Fat

14.59

Cholesterol

98.4

Sodium

363.2

Potassium

399.12

Carbohydrates

42.9

Fiber

8.1

Sugar

4.5

Sugar Alcohol

27.53

Net Carbs

7.23

Protein

8.8

Vitamin A

1072.34

Vitamin C

3.95

Calcium

188.89

Iron

0.8

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.