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Cranberry paleo pie is a naturally sweetened holiday showpiece with tart cranberries and walnuts buried under a dates-and-almond-flour custard. The crustless filling sets in the oven into a soft, sliceable pie that needs no pastry skills at all. Serve it warm on the holiday table, then eat the leftovers cold straight from the fridge.
Pro Tips
- Process the dates until they form a smooth ball before adding the wet ingredients. Undated date chunks create sticky pockets in the finished filling.
- Drizzle the melted coconut oil in slowly with the processor running so it emulsifies instead of pooling.
- Frozen cranberries work straight from the freezer — no thawing, which would bleed color and juice into the filling.
- Let the pie cool at least 15 minutes before slicing. It firms up as it cools and cuts into clean wedges once set.
Frequently Asked Questions
Is this cranberry pie really paleo?
Yes — the sweetness comes entirely from dates, and the structure is almond flour, eggs, and coconut milk. There is no refined sugar or grain flour in the recipe.
How should I store leftover cranberry paleo pie?
Cover and refrigerate it for up to 4 days. The filling tastes wonderful cold, and it slices even more cleanly once chilled.
Can I use a different berry instead of cranberries?
Raspberries or chopped strawberries work, but they are sweeter and juicier, so the filling may need a few extra minutes in the oven to set.
Can this pie be frozen?
Yes — freeze the cooled, unsliced pie tightly wrapped for up to a month, then thaw overnight in the fridge. Serve at cool room temperature for the best texture.
Recipe Card
Ingredients
Method
- Preheat the oven to 325F.
- Spread cranberries and chopped walnuts around in the bottom of a 9-inch pie pan. Process dates in a food processor until they form a giant ball or are completely broken into pieces.
- Add eggs, vanilla extract, coconut milk and almond flour and process until everything is mixed together. With the blade running, slowly drizzle in the melted coconut oil and process until combined.
- Pour the date mixture over the top of the cranberries & walnuts and smooth everything out evenly with the back of a spoon or a spatula.
- Transfer the pie to the oven and bake for 30 minutes or until set.
- Slice into 8 equal pie slices and serve warm.
- Cover and store leftovers in the fridge, so you can eat it cold the next day.
- Enjoy!
