Cranberry Custard Pie from Vegan Desserts by Hannah Kaminsky
This pie is a cross between your standard all-fruit and chiffon pie, making it much lighter than the usual dense often-gooey cranberry pastry filling. A delicat
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1¼ Cups Graham Cracker Crumbs
- ½ Cup Almond Meal
- ¼ Cup Margarine or Coconut Oil, Melted
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- 1 Teaspoon Lemon Zest
- 1 12-Ounce Package Extra Firm Silken Tofu
- ½ Cup 100 percent Cranberry Juice
- ¾ Cup Dark Brown Sugar, Firmly Packed
- 2 Tablespoons Orange Juice
- 1 Teaspoon Vanilla Extract
- 1 Cup Granulated Sugar
- 1 Cup Vegetable Shortening
- 1 Cup Orange Juice
- ¼ Cup Cornstarch
- 2 Cups Whole Unsweetened Cranberries, Fresh or Frozen
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