Gluten-free, Dairy-free, Serves 8

• 10 inch gluten-free unbaked pie crust
• 1 cup coconut cream
• 12 oz bag fresh cranberries
• 1 1/2 cup coconut sugar
• 3 eggs beaten
• 1 Tbsp orange zest
• 1/4 cup almond flour
• 1 tsp pure vanilla
• 1/2 tsp sea salt

Directions:

Preheat the oven to 400 degrees F. Into the pie shell place the cranberries. Using a separate bowl, whisk the remaining ingredients together and pour over the cranberries. Bake for 10 minutes, before reducing the heat to 350, and cover the crust with tin foil. Cook for an additional 40-45 minutes or until the custard is set. Let cool completely before serving.