Cranberry Cream Pie
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
- 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
Calories: 341kcalCarbohydrates: 29gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 18mgPotassium: 70mgFiber: 0.4gSugar: 26gVitamin A: 671IUVitamin C: 1mgCalcium: 42mgIron: 0.3mg
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.
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