Special Equipment: 9-inch springform pan
Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.
Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan. (I baked about 10 min at 375 until lightly golden and then cooled)
Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.
Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.
Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.
Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.
Yield: Makes 8 servings
NUTRITION PER SERVING
CALORIES 528(63% from fat); FAT 37g (sat 19g); SUGAR 31g; PROTEIN 8g; CHOLESTEROL 101mg; SODIUM 105mg; FIBER 2g; CARBOHYDRATE 46g
