A layered cranberry pudding pie with a creamy vanilla pudding base, tart cranberry topping, and a spiced Biscoff cookie crust. A make-ahead holiday dessert that balances rich, silky texture with bright cranberry flavor.
13.4-oz package instant French vanilla pudding mix
1½cupswhole milk
½cupheavy cream
1teaspoonvanilla paste
Cranberry Layer
3cupsfresh or frozen cranberriesfrozen preferred
¾cupgranulated sugar
Zest and juice of 1 lemon
¾cupwater
Instructions
Make the crust: Preheat the oven to 350°F. Crush the Biscoff cookies into fine crumbs using a food processor or by hand. In a bowl, mix the crumbs with the melted butter until the texture resembles wet sand.
Gently press the crumb mixture into a 10-inch pie pan, starting with the sides and working toward the center. Avoid packing the crust too firmly. Bake for 10 minutes, then cool completely.
Prepare the pudding layer: In a bowl, whisk together the pudding mix, milk, heavy cream, and vanilla paste. Refrigerate for at least 30 minutes until thickened.
Make the cranberry layer: In a saucepan over medium heat, combine the cranberries, sugar, lemon zest and juice, and water. Simmer for 15–20 minutes, stirring occasionally, until all the cranberries have burst and the mixture is thick enough that a spoon leaves a clean line through the center. Cool completely.
Assemble the pie: Spread the chilled pudding evenly into the cooled crust. Spoon the cooled cranberry mixture over the top.
Refrigerate for at least 1 hour, or up to 2 days, before serving.
Notes
Make Ahead / Storage: The fully assembled pie can be made up to 2 days in advance and stored covered in the refrigerator.