No-Bake Cranberry Cream Pie
This easy no-bake cranberry cream pie combines tart cranberry sauce, orange gelatin, and fluffy whipped cream in a baked or crumb crust. A festive make-ahead holiday dessert!
This no-bake cranberry cream pie is light, creamy, and bursting with tart cranberry flavor—perfect for the holidays! It’s made with a simple mix of whole berry cranberry sauce, orange gelatin, and whipped cream, creating a festive, mousse-like filling. Serve it in a baked pie shell or a graham cracker crust for a dessert that looks elegant but takes only minutes to prepare.
? Why You’ll Love This Pie
- Quick & Easy. Only 10 minutes of prep time and no oven required.
- Festive Flavor. The combination of cranberry and orange is perfect for the holidays, such as Thanksgiving or Christmas.
- Make-Ahead Friendly. It needs a few hours to chill, so you can prepare it in advance.
- Flexible Crust Options. Use a baked pastry shell or a crumb crust.
- Light & Creamy. A refreshing dessert that balances sweet and tart flavors.
Recipe Variations
- Make It Nut-Free. Simply omit the chopped pecans for a smooth filling.
- Try a Different Crust. Use a vanilla wafer, gingersnap, or chocolate cookie crust for a twist.
- Swap the Gelatin Flavor. Lemon or cranberry gelatin also works well.
- Add Fresh Orange Zest. Stir in a teaspoon of zest for more citrus flavor.
- Garnish Creatively. Top with sugared cranberries, orange curls, or white chocolate shavings.
?️ How to Serve
- Top with extra whipped cream or a dollop of whipped topping for an elegant finish.
- Add a garnish of sugared cranberries or orange zest for a festive look.
- Serve chilled with coffee, tea, or a sparkling holiday punch.
- Pair with other holiday desserts, such as pumpkin pecan pie or sweet potato pie, for a festive dessert spread.
How to Store, Freeze, and Make Ahead
Refrigerate: Keep the cranberry cream pie covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
Freeze: For best texture, freezing is not recommended as the whipped cream may separate. However, you can freeze individual slices tightly wrapped in plastic wrap for up to 1 month. Thaw in the refrigerator before serving.
Make Ahead: This pie is ideal for making a day in advance. Prepare it as directed, refrigerate for at least 3 to 4 hours, and garnish just before serving.
Cranberry Cream Pie
Ingredients
- 1 cup whole berry cranberry sauce
- 1/2 cup brown sugar, firmly packed
- 1 package, 3 ounces orange-flavored gelatin
- 1 1/2 cups whipping cream
- 1/2 cup finely chopped pecans, optional
- 1 pie shell, baked (or a graham cracker or cookie crumb crust)
Instructions
- Prepare the Cranberry-Gelatin Filling: In a medium saucepan, combine the whole berry cranberry sauce and the brown sugar. Place the pan over high heat and bring to a boil. Remove the pan from the heat and add the gelatin; stir until dissolved. Set aside to cool.
- Whip the Cream: Meanwhile, in a medium bowl using an electric mixer, beat the cream until it reaches stiff peaks. Remove 1 cup of the whipped cream to a separate bowl and refrigerate until serving time.
- Fill the Pie Shell: When the cranberry mixture is completely cool, fold in the remaining whipped cream. Fold in the chopped pecans (if using). Spoon the mixture into the baked pie shell.
- Refrigerate: Chill the pie for 3 to 4 hours.
- Serve: Top the pie with whipped cream or whipped topping, if desired.
