Cranberry Cream Pie

What you'll need: Coconut oil, almond flour, coconut flour, vanilla extract, pure maple syrup, evaporated milk, coconut sugar, corn starch, fresh cranberries, orange juice, and organic cane sugar.

Combine pie crust ingredients in a large bowl, and mix with hands or dough hook until well combined and no coconut oil lumps remain.

In a well-greased 8-inch pie pan, spread the dough evenly with your hands. Bake in preheated oven for 12-14 minutes, until slightly golden on the edges.

Make the custard filling. Without turning on the heat, whisk together all custard filling ingredients in a medium saucepan. After cornstarch is well-combined with the other ingredients, heat the filling on medium-low until thickened.

Pour the custard filling into the pie crust, and allow to cool.

Make the cranberry layer. In a medium saucepan, stir together the cranberry layer ingredients, and heat on medium until the cranberries pop and become mushy.

Strain the cranberry solids from the liquids, reserving the liquids and discarding the solids. You should have about 1 cup of liquid!

Spread the cranberry liquids over the custard layer of the pie, then refrigerate uncovered overnight to allow the pie to set.

Decorate with dried oranges, fresh cranberries, or top with whipped cream and serve!