Cranberry Cream Pie
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This holiday-ready cranberry pie is ridiculously easy to fix. Use a ready-made crumb crust or a pre-baked crust.
- Author: Diana Rattray
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Pies
- 1 cup whole berry cranberry sauce
- 1/2 cup brown sugar, firmly packed
- 1 package (3 ounces) orange flavored gelatin
- 1 cup whipping cream or frozen thawed whipped topping
- 1/2 cup finely chopped pecans
- 1 pie shell, baked, or a graham cracker or cookie crumb pie crust
- Whipped cream or whipped topping for garnish, optional
- 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.
- Meanwhile, in a medium bowl with an electric mixer, beat the cream to stiff peaks.
- When the cranberry mixture has cooled, fold in the whipped cream.
- Fold in the chopped pecans.
- Spoon the mixture into the baked pie shell.
- Chill for 3 to 4 hours.
- Serve with whipped cream or whipped topping, if desired.
- Store leftovers in the refrigerator.