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Cranberry Cream Pie

Creamy strawberry pie filling in a pie crust.
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This no-bake cranberry cream pie is a light and creamy holiday dessert made with whole-berry cranberry sauce, orange gelatin, and whipped cream. Prepare it in a baked pie shell or crumb crust—it’s quick, easy, and make-ahead friendly.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate: Chill the pie for 3 to 4 hours.
  5. Serve: Top the pie with whipped cream or whipped topping, if desired.

Nutrition

Find it online: https://classic-recipes.com/cranberry-cream-pie-s/