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1.Preheat oven to 325F
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In medium bowl mix together flour, ground walnuts, sugar, salt, ginger and cinnamon. Mix well and then pour in melted butter or coconut oil (liquid).
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Scoop mix into an 8" pie plate and pat down so there aren't too many loose crumbs.
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Bake for 10 minutes and then remove from oven and allow to cool before adding cranberry curd filling.
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In medium saucepan, mix together cranberries, sugar, and water. Cook for about 10-15 minutes on medium heat until cranberries are cooked and they are easily broken with the side of a wooden spoon. Cool and puree in blender until it's a smooth mixture.
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Mix puree, eggs, yolks, lemon juice, cinnamon, salt, maple syrup and brown sugar in a large saucepan and cook over medium low heat, stirring constantly. After about 8 minutes, the mixture will have a pudding texture and will coat the back of a spoon. Cool for a few minutes and then add butter and mix vigorously with a wooden spoon or stand mixer until the butter is melted and the pudding is thick and fluffy.
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Pour cranberry curd into the baked (and cooled) pie shell and refrigerate overnight, or at least 3-4 hours. Do not cut into it any sooner or it'll be more pudding-like than a clean pie slice.
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Cut into slices and top with regular or coconut whipped cream. Enjoy!