An Exploration of Butterfat, and Cranberry Cream Pie

Originally, I wanted this to be dairy free. I'm still working up to that. Making a cream pie sans cream is a difficult task. And someday I'll get there. I did, however, learn some important stuff. My plan for executing this as a dairy free cream pie was to use coconut milk. Oh, that delicious, creamy food of the gods. I love that stuff.

Well, (after my attempt at whipping the coconut milk into a whipped cream frenzy) I discovered through some research that coconut milk has 17-18% fat. Don't get all grossed out - fat creates structure, which is essential in a cream pie.

See that? Like butterfat - the stuff that makes ice cream rich and delicious, or makes a pound cake taste like heaven.

After my studious whipping of it, it became clear that 17-18% was not enough. Turns out that this is about the same amount that half and half has, and half and half clearly does not whip either. At least that's what the internet says.

Whipping cream has the butterfat of 30%, and it just goes up from there. You could use heavy cream (36-40%), or even double (rich) cream at 48%. The moral of the story - coconut milk doesn't whip. At least not without help. It's that help that I'll be working in future pies (yes, I already have ideas). I will make a dairy free cream pie in the future. Until then, you have some delicious cranberry cream pie - tart and sweet, and a little complex, because the crust is made with any variety of homemade or storebought gluten free cookies (depending on what you have around the house).

Cranberry Cream Pie
adapted from Nov 2007 Real Simple

1 cup fresh orange juice
3/4 cup sugar
5 ounces shortbread cookies, snickerdoodles, or Pamela's gingersnaps
1/2 cup roasted almonds
4 tablespoons unsalted butter
8 ounces of frozen cranberries, thawed
1 1/4-ounce packet of unflavored gelatin
2 cups heavy cream

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, or about 30 minutes.

Make the crust. Pulse the cookies and almonds in a food processor until finely ground. Add the butter and continue to pulse until combined.

Press the cookie mixture evenly into the bottom of a pie pan.

In the food processor, add the cranberries and 1/4 cup of the cooled juice and puree. Sprinkle the gelatin over the remaining juice and let it 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.

Refrigerate the pie until set, about 4 hours.

A pie which is delightful for a holiday, or for whenever.