The Best Vegan Cranberry Custard Pie

0 Bake the pie crust according to package directions or recipe directions. You want to bake until completely done and golden brown. You won't be baking the filling, so the crust needs to be done.
1 While the crust bakes, make the filling. In a medium sized saucepan, heat the cranberries, cranberry juice and 1/2 cup of sugar on medium. Simmer, stirring frequently until the cranberries have all burst. About 5 to 6 minutes. 
2 Add a pinch of salt to the cranberries and stir. Then using an immersion blender, or pour the cranberry sauce into a blender. Blend until completely smooth. 
3 Pour the cranberry sauce through a mesh strainer and push it through into a large bowl. Making sure it is completely smooth and it removes and seeds left behind. Set aside.
4 Now, using the same saucepan, that is now empty, pour the remaining 1 cup of sugar and the cornstarch into the pan. 
5 Whisk to completely combine the sugar and cornstarch, making sure there are no lumps of cornstarch left. 
6 Pour the vegan cream or non-dairy milk into the pan and whisk to combine thoroughly. 
7 Now, heat the saucepan on medium. Bring the mixture to a simmer, whisking constantly, until the cream sauce gets nice and thick. It should coat the back of the spoon. Reduce heat to low.
8 Then pour the cranberry sauce into the saucepan and whisk to combine it with the cream sauce. Continue to simmer for 1-2 minutes. The mixture should be nice and thick. 
9 Once the pie crust is done, let it cool for a few minutes. Then pour the cranberry custard filling into the pie crust and smooth it out evenly.
10 Let the pie cool on the counter for about 30 minutes. Then put in the fridge and chill overnight.
11 When ready to serve, top with vegan whipped cream and serve! 
12 I like to put candied cranberries on top to make it look pretty, I'll link the recipe i use below!