This is like a grown-up version of pecan pie that uses walnuts instead. The cranberries and whiskey whipped cream provide the perfect, tart balance to the maple syrup, making for a delicious dessert that isn’t overly sweet.
Happy Monday, all! Are you in full on Thanksgiving prep mode? We attended our first feast over the weekend, hosted by two of our lovely friends. And we still have two more Thanksgivings to go over the next week! We’ll get to spend time with both of our families, which is always a highlight.
In preparation for the holiday, I’m going to share a few of my favorite Thanksgiving recipes over the next few days. If you’re like me, you’re waiting until the last minute to finalize your menu!
Every Thanksgiving meal we’re attending is potluck style. The hosts provide the turkey and main fixings and everyone else is responsible for bringing a side dish or dessert. This Maple-Walnut Cranberry pie is my contribution for all three meals. It’s just that good.
For years pecan pie and pumpkin bars were tied for my favorite Thanksgiving dessert. You can’t beat classics, right? But then I stumbled across this recipe in Cooking Light one year and decided it’d be worth trying something different. I’ve been making it every year since.
Pies intimidate me a bit because I don’t make them as often as I do cakes. I’ve had crusts crumble in my hands too many times to count! What I love about this pie is it’s so easy. And everyone always comments on how beautiful it looks when it’s done. Have you ever cut a cranberry open before? It’s proof that food is art — absolutely gorgeous!
When it comes to the crust, choose your battles. I prefer to make my own (mainly so I can get more practice), but a high-quality store-bought crust is just fine.
And, let’s talk about this whipped cream. I could eat regular whipped cream off of a spoon, but whiskey whipped cream is even better. It’s got the perfect amount of bite to round out this dessert. Just keep it away from the kids’ table!
Now tell me what you’re making for the holiday. What’s your favorite Thanksgiving dessert? Let me know in the comments!
Maple-Walnut Cranberry Pie with Whiskey Whipped Cream
from Cooking Light
- 1 homemade (I like this recipe) or store-bought (such as Pillsbury) pie crust
- Butter for greasing pan
- 1/2 cup pure maple syrup
- 1/2 cup dark corn syrup
- 2 Tbsp. unsalted butter, melted
- 2 tsp. cornstarch
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 3 large eggs, beaten
- 1 1/2 cups fresh cranberries, halved
- 3/4 cup walnuts, coarsely chopped
- 1 1/2 cups heavy whipping cream, very cold
- 3 Tbsp. whiskey
- 3 Tbsp. sugar
- Preheat oven to 425 degrees. Lightly grease a 9-inch pie pan with butter. Set aside.
- Place pie crust on a lightly-floured surface and sprinkle the top with flour. Use a rolling pin to roll the crust out to about 11 inches in diameter. Carefully place crust in pie tin. Trim off any extra dough and flute or crimp the edges of the pie.
- Line the bottom of the dough with aluminum foil and top with pie weights or dried beans. Bake for five minutes, then remove foil and pie weights and bake for an additional minute. Remove pie from oven and place on a cooling rack. Lower oven temperature to 350 degrees.
- While oven cools, make pie filling. Combine maple and corn syrups, butter, cornstarch, vanilla, salt and eggs in a large bowl. Whisk until smooth. Stir in cranberries and walnuts. Carefully pour filling into pie crust.
- Bake pie for 30 minutes then cover crust with aluminum foil or pie shields to prevent edges from overcooking. Bake an additional 15 minutes, or until filling is just set.
- To make whipped cream, combine cream, whiskey and sugar in a large metal bowl. Beat with an electric mixer until stiff peaks form, about three minutes. Serve pie topped with whipped cream.