Cranberry Gingersnap Pie

Instructions

1. Set oven to 350F

2. Put walnuts, coconut sugar, ginger and almond flour in food processor; process until everything is finely ground.

3. Add the coconut oil, molasses and salt and process briefly to combine.

4. Remove the mixture from the processor and transfer to a 9-inch pie plate. Pat the mixture into the bottom of the dish, and up the sides to form your crust.

5. Bake for 10-12 minutes. Then, set aside to cool.

6. Combine the cranberries, 1 cup of the sugar, and 1/4 cup water in a saucepan.

7. Set the heat to low and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick.

8. Remove from heat to let the mixture cool slightly and then puree in a Vitamix until completely smooth.

9. In a saucepan, combine the puree with the eggs, yolks, salt, lemon juice and remaining 1/2 cup sugar, and whisk together.

10. Set over medium heat to cook, stirring constantly until the mixture thickens and coats the back of the spoon. This will take about 10 minutes or so.

11. Push the curd through a mesh strainer, using the back of a spoon to get it all through.

12. Let the curd cool for a few minutes and then add in the room temperature coconut oil, bit by bit, while you stir to melt it.