Cranberry Custard Pie with Shortbread Cookie Crust

Directions

1. Preheat the oven to 350ºF and grease an 8-inch cake pan with a removable bottom (alternatively, grease a 9-inch pie dish).
2. Transfer the shortbread cookies to a Ziploc bag and crush them with a rolling pin or a meat mallet into small crumbs (alternatively, pulse in a food processor). Pour the shortbread cookie crumbs into a medium bowl, then add the melted butter, sugar, and salt. Use a fork to mix until well combined. Transfer the mixture to the prepared cake pan or pie dish, then press the crumbs into an even layer on the bottom and up along the sides (at least 2 inches). Bake until the crust is golden brown, about 20 minutes. Transfer the crust to the freezer until cooled and mostly frozen, at least 30 minutes (leave oven on).
3. Meanwhile, in a saucepan over medium-high heat, combine the cranberries, ½ cup of the sugar, and water. Bring to a boil, then reduce the heat and simmer until the cranberries have popped, stirring occasionally, about 10 minutes (it should look like a cranberry sauce). Stir in the whole milk. Remove the cranberries from the heat and use an immersion blender to puree until smooth. Return to heat until warmed through.
4. While the cranberries cook, in a medium bowl, whisk to combine the egg yolks, whole eggs, and the remaining ¼ cup sugar until the sugar is mostly dissolved.
5. Add some of the warm cranberry mixture (about ¼ cup at a time) to the bowl with the eggs, whisking constantly until combined. Stir in any remaining cranberry mixture, then transfer everything back into the saucepan. Cook over medium heat, stirring constantly, until the custard is mostly thickened.
6. Remove the custard from the heat and stir in the butter, 1 tablespoon at a time, vanilla, and salt. Pour it through a fine mesh sieve into a bowl (this helps to get rid of any cranberry seeds and pulp, as well as any curdled egg bits).
7. Pour the custard into the cooled pie shell, and bake until the custard is set, about 45 minutes (it will still be slightly jiggly). Let the pie cool at room temperature on a cooling rack, then transfer it to the fridge to chill for at least 4 hours (or longer),
8. To serve, top with a generous amount of unsweetened whipped cream and sugared cranberries, if desired. (Alternatively, dust with powdered sugar and serve whipped cream on the side.)