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Prep Time: 4320 Minutes Cook Time: 120 Minutes |
Ready In: 4440 Minutes Servings: 6 |
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My health is failing but I was still able to prepare a full course Thanksgiving dinner for my extended family. I dreamed this one up while hospitalized the week before Thanksgiving. Ingredients:
1 prepared pie crust |
12 ounces fresh cranberries |
1 cup sugar |
1/3 cup cornstarch |
1/2 cup orange liqueur |
1 cup sugar |
1/3 cup cornstarch |
2 cups milk |
1/2 cup cream |
1/4 teaspoon salt |
1 vanilla bean |
3 egg yolks |
Directions:
1. DAY ONE: Preheat oven to 325°F.
2. Stir sugar and corn starch together in a baking dish. Add cranberries and orange liqueur. Cover and bake for 1 hour. Cool, then refrigerate.
3. DAY TWO: Stir sugar and cornstarch together in a double boiler. Slice vanilla bean in half lengthwise, scrape out seeds; add seeds and bean to double boiler.
4. Stir in milk, cream and salt. Heat double boiler and cook pudding, stirring.
5. Cook until quite thick.
6. Stir a little of the pudding into the egg yolks, then stir in a little more pudding and add to the double boiler. Cook a little longer to thicken pudding. Cool and refrigerate.
7. DAY THREE: Cook pie shell per package directions. Cool.
8. Stir cranberries to break up jelly. Stir into pudding and pour mixture into the pie shell. You will have some filling left over. Refrigerate until serving.
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