Bring a bright, festive twist to your holiday dessert table with this Whipped Cranberry Cream Pie. Combining tart, homemade cranberry sauce with a rich, velvety filling made with Lifeway, this dessert balances seasonal sweetness with a refreshing twist.
The beauty of this recipe starts with a gluten-free, rich and buttery crust. Made with toasted almond flour that meets melted Lifeway Kefir Butter, the crust is tender with a gorgeous golden color and delicate crumb. Above that sits a luscious cranberry cream layer whipped together with Lifeway Farmer Cheese and Lifeway Organic Whole Milk Kefir. This cultured duo gives the pie an ultra-creamy, cheesecake-like texture while packing every slice with high-quality protein and live and active probiotics to support your gut health through the busy holiday season.
To finish, the chilled pie is crowned with a lightly sweetened whipped farmer cheese frosting, cranberries, and a pop of fresh orange zest. Whether you are hosting Thanksgiving dinner or bringing a showstopper to a festive gathering, this gut-friendly pie delivers big holiday flavor without weighing you down. Grab a fork and dig into a dessert that feels as good as it tastes!
Find Lifeway products in a store near you here, and discover more recipes with Lifeway products here.
Prep Time: 8 hours Servings: 6-8Ingredients
Cranberry Sauce:
- 3/4 cup frozen or fresh cranberries
- 1/4 cup pure maple syrup
- 1/4 cup water
Crust:
- 3 cups almond flour (not almond meal)
- 2 tbsp. cane sugar or alternative
- 1/2 tsp. salt
- 1/2 cup Salted Kefir Butter
- 1 whole egg, beaten
Cranberry Cream Filling:
- 2 tsp. gelatin
- 3 cups Farmer Cheese
- 1/2 cup Organic Whole Milk Plain Kefir
- 3/4 cup prepared cranberry sauce from above
- 2 tbsp. maple syrup
- 1 tsp. vanilla
Farmer Cheese Frosting:
- 1 cup Farmer Cheese
- 3 tbsp. pure maple syrup
- 1 tsp. vanilla
- pinch of salt
Toppings:
- cranberries (plain or sugared)
- orange zest
Directions
- Preheat the oven to 350° Fahrenheit.
- Make the cranberry sauce: Combine the cranberries, maple syrup, and water in a saucepan. Bring to a boil over medium-high heat, then cook for 10 minutes, stirring continuously. Set aside to cool.
- Make the crust: In a large bowl, mix the almond flour, cane sugar, and salt. Add the melted kefir butter and stir until combined, then mix in the eggs until a dough forms.
- Press the dough into a pie plate, using your fingers or the back of a spoon to spread it evenly over the bottom and up the sides. Prick the bottom with a fork, then bake for 15 minutes, until the crust is lightly toasted and fragrant. Set aside to cool completely before filling.
- Make the cranberry cream filling: In a small bowl, combine the water and gelatin and let sit for 1 minute. Transfer the mixture to a food processor, add the remaining filling ingredients, and blend until smooth and well combined. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 5 hours, or until set.
- Make the farmer cheese frosting: In a food processor, combine the farmer cheese, maple syrup, vanilla, and a pinch of salt, then blend until smooth.
- Pipe the frosting over the chilled pie, then top with cranberries and orange zest. Slice and serve.
