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Cranberry Orange Pie

Recipe developed by Chef Chabot

Cranberry Orange Pie

Total Time:







  • 1 Tenderflake Deep Dish Pie Crust
  • 1 bag Fresh Cranberries
  • 1/2 cup Founders & Farmers Orange Juice
  • 1 Orange Zest Only
  • 1 tbsp Freshly Grated Ginger
  • 2 cups Sugar, divided
  • 2 whole Cal & Gary's Eggs
  • 3 Egg Yolks
  • 5 tbsp Founders & Farmers Unsalted Butter, Chilled
  • For Garnish
  • 1 cup Fresh Cranberries
  • 2 cups Sugar, divided
  • Orange Cool-Whip
  • 1 tub Cool Whip
  • 1 Orange, zest only

How to Make It


Remove the edging from the crust using a small knife and poke holes in the crust with a fork, and line with a large piece of parchment.


Fill the parchment with pie weights or dried beans and bake for 10 mins.


Remove the crust from the oven, removing the pie weights and parchment. Place the crust back in the oven for another 10-12 mins until the crust is lightly golden brown.


Remove from the oven and cool.


Meanwhile in a medium pot bring the cranberries, orange juice, and 1 ½ cups of sugar to a simmer over medium heat.


In a large bowl whisk together the remaining sugar, eggs and egg yolks and whisk until frothy.


Add the orange zest and ginger and cook for 15 mins. All the cranberries should be popped, and the mixture should be thickened.


Remove the cranberry mixture from the stove and transfer to a blender. Blend until completely smooth, and strain into a bowl or pitcher


While whisking the egg mixture, slowly add in the blended cranberry mixture. Once completely mixed, transfer to a clean pot and return to the stove over medium heat.


Continuously stir the mixture with a spoon or spatula until it has thickened, about 10-12 mins. Remove the pot from the heat, and slowly whisk in the chilled butter, one tbsp at a time.


Pour the thickened mixture into the pie crust and gently smooth out the top with a spatula. Place the pie in the fridge and chill for 2-4 hours.


Garnish the pie with candied cranberries and Orange cool whip.

Candied Cranberries


In a small pot bring 1 cup of water, and 1 cup of sugar to a boil, and cook for 2-3 mins. Add the cranberries to the pot and stir, until all the cranberries are coated in the syrup.


Turn of the heat and remove the cranberries with a slotted spoon onto a parchment or silicone sheet lined tray. Let sit for 10-15 mins.


Once the cranberries are cool and tacky, toss them in a bowl with the remaining 1 cup of sugar. Use the cranberries for garnish or store the cranberries in the fridge for up to 2 days.

Orange Cool-Whip


Transfer the cool whip to a mixing bowl Lightly fold in the orange zest, be careful not to over mix.


Transfer the cool whip to a piping bag, and use to garnish the pie.

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