Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 1/4 tsp (1.5g) salt
  • 1 cup (240ml) unsweetened cranberry juice
  • 1 tbsp (15g) unflavored gelatin powder
  • 2 tbsp (30ml) cold water
  • 1/2 cup (100g) granulated sugar
  • 3 large (150g) egg yolks, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • 3 tbsp (35g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Mix graham cracker crumbs, sugar, and salt in a bowl. Stir in melted butter until the mixture resembles wet sand.
  2. Firmly press the mixture into the bottom and up the sides of the 9-inch pie plate.
  3. Bake at 350°F (175°C) for 8-10 minutes until mahogany-colored and fragrant.
  4. Let the crust cool completely before filling to prevent the base from becoming soggy.
  5. Sprinkle gelatin over cold water in a small bowl; let it sit for 5 minutes.
  6. In a saucepan, combine cranberry juice and sugar. Bring to a gentle simmer over medium heat until sugar is fully dissolved.