Festive Cranberry Holiday Pie

Preheat oven to 350°F (175°C).

To make the crust, add the shortbread cookies to a food processor and pulse until fine crumbs form.

Add melted butter and sugar, blending until the texture holds together when pressed.

Press the mixture evenly into a 9-inch pie pan, covering the bottom and sides.

Bake for 10 minutes, then remove and let cool while preparing the filling.

To make the cranberry filling, in a medium saucepan, combine cranberries, sugar, water, and salt. Bring to a boil over medium heat. Cook for about 10 minutes, stirring occasionally, until the berries have burst.

Transfer the mixture to a blender or food processor and blend until smooth.

Pour through a fine-mesh strainer back into the saucepan, pressing with a spoon to remove the skins.

In a small bowl, whisk the eggs and yolks. Slowly add a little of the warm cranberry mixture while whisking to temper the eggs.

Pour the tempered mixture back into the saucepan, whisking constantly.

Cook on low heat for 10–12 minutes, stirring often, until thickened (about 170°F or when it coats the back of a spoon).

Remove from heat and stir in butter, one piece at a time, followed by the lemon juice.

To assemble, pour the cranberry curd into the cooled crust. Let it rest at room temperature for 1 hour, then refrigerate for at least 4 hours to set.

Before serving, decorate with Walker’s Festive Shortbread Shapes, whipped cream, sugared cranberries, and rosemary sprigs for a festive finish.