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 cranberry cream pie is a light and refreshing no-bake dessert that’s perfect for the holidays. The filling is a simple blend of cranberry sauce, orange gelatin, and whipped cream, giving the pie a festive flavor without any fuss.
It’s quick to assemble and easy to make ahead, and it works beautifully in either a baked pie shell or a graham cracker crust. This is the type of dessert that feels special but takes very little time to prepare.
What You’ll Like About This Pie
Easy no-bake filling. The cranberry mixture sets up with help from the gelatin and whipped cream.
Light and creamy. A refreshing contrast to heavier holiday desserts.
Make-ahead friendly. The pie chills well and can be prepared several hours before serving.
Flexible crust. Works with a baked pastry shell, graham cracker crust, or cookie crumb crust.
Ingredient Notes
- Whole berry cranberry sauce: Provides the fruity flavor and the body for the filling.
- Brown sugar: Adds sweetness and helps dissolve into the cranberry mixture.
- Orange gelatin: Gives the pie its structure and adds complementary citrus flavor.
- Whipping cream: Whipped to stiff peaks for a fluffy, airy filling.
- Pecans: Optional, but they add a pleasant crunch and a nutty note.
- Pie shell: Use any baked crust you prefer—pastry, graham cracker, or cookie crumb.
Steps to Make Cranberry Cream Pie
- Heat the cranberry sauce with brown sugar until bubbling.
- Stir the orange gelatin into the hot cranberry mixture and let cool completely.
- Whip the cream to stiff peaks.
- Fold most of the whipped cream into the cooled cranberry mixture.
- Add pecans if using and spoon the filling into the crust.
- Chill until fully set.
- Serve with the reserved whipped cream.
Tips
- Let the cranberry mixture cool completely before folding in the whipped cream to prevent melting.
- Chill the mixing bowl before whipping cream for the best volume.
- Use a fully cooled baked crust so the filling sets properly.
- Reserve part of the whipped cream for topping to add a nice finished look.
Recipe Variations
- Use a cookie crust. Press crushed gingersnaps or vanilla wafers into a pie plate with melted butter for a flavorful alternative to a pastry crust.
- Add citrus brightness. Stir a teaspoon of finely grated orange zest into the cranberry mixture before cooling.
- Make it nutty. Fold in toasted pecans or walnuts for crunch and extra flavor.
- Try a swirl effect. Fold in the whipped cream only partially for a marbled look instead of a fully blended filling.
- Lighten it further. Use half whipped cream and half whipped topping for a fluffier, mousse-like texture.
Serving Suggestions
- Serve with dollops of whipped cream or whipped topping.
- Pair with holiday meals—this pie is a refreshing finish to roasted turkey, ham, or rich sides.
- Add candied orange peel or shaved white chocolate on top for a festive garnish.
- Chill well before serving for the cleanest slices.
How to Store
Refrigerate: Keep the pie covered and chilled for up to 3 days. The texture stays stable and the flavor improves slightly as it sits.
Freezing not recommended: Cream and gelatin fillings tend to separate and become watery after thawing.
For serving: Slice and serve straight from the refrigerator—the filling holds its shape best when well chilled.
Cranberry Cream Pie
Ingredients
- 1 cup cranberry sauce, whole berry
- 1/2 cup brown sugar, firmly packed
- 1 pkt 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
