Print

Cranberry Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This holiday-ready cranberry pie is ridiculously easy to fix. Use a ready-made crumb crust or a pre-baked crust.

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Remove the pan from the heat and add the gelatin; stir until dissolved. Set aside to cool.
  3. Meanwhile, in a medium bowl with an electric mixer, beat the cream to stiff peaks.
  4. When the cranberry mixture has cooled, fold in the whipped cream.
  5. Fold in the chopped pecans.
  6. Spoon the mixture into the baked pie shell.
  7. Chill for 3 to 4 hours.
  8. Serve with whipped cream or whipped topping, if desired.
  9. Store leftovers in the refrigerator.