Coat a 9-inch deep-dish pie pan with cooking spray; place on a rimmed baking sheet.
Pulse cookies in a food processor to form coarse crumbs.
Add egg white and butter; pulse to combine.
Photo: Johnny Autry
Bake until just set, 10 to 12 minutes.
Cool on a wire rack for about 10 minutes.
Meanwhile, prepare filling:Combine cranberries, water and lemon juice in a small saucepan.
Transfer to a mini food processor and puree.
Strain through a fine-mesh sieve into a small bowl, pressing on the solids.
Let cool for 10 minutes.
Whisk sugar, cornstarch and salt in a large bowl.
Add eggs and egg yolks and whisk until smooth.
Whisk in buttermilk and vanilla until smooth.
Measure out 1/3 cup of the filling and whisk it into the cranberry puree.
Pour the remaining filling into the crust.
Dollop the cranberry mixture on top.
Draw a skewer through the two mixtures to create swirls.
Bake until the filling is golden and just set, about 1 hour.
(Place strips of foil around the edges if the crust browns too quickly.)
Let cool to room temperature, about 2 hours.
Refrigerate for at least 2 hours more before cutting.
To make ahead
Refrigerate pie for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
