1.   Preheat oven to 350 F or 177 C

2.   Place washed and dried cranberries into the prepared pie shell. Set aside

3.   Make the custard: into a large mixing bowl add the egg yolks, whisk and set aside

4.   Into a small pot, pour the heavy cream, then the water, vanilla been seeds, sweetener, and the orange peels. Cook over low heat until the liquid reaches 176 F or 80 C. Whisk occasionally as the custard cream is warming

5.   Temper the egg yolks by very slowly pouring one cup of hot liquid over yolks as you whisk continuously. Repeat with one cup at a time until all the hot liquid has been added to the egg yolk bowl

6.   Sprinkle the glucomannan over the hot custard and immediately whisk to combine

7.   Pour the warm custard over the cranberries

8.   Transfer the pie pan to the middle position of your preheated oven and bake for 35 to 40 minutes. The custard should be firm near the edges, but jiggly at the center

9.   Remove from the oven and let cool completely to room temperature. Refrigerate for a minimum of 1 hour, or overnight for best results, before serving. This pie can be covered with cling wrap and stored in the refrigerator for several days