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 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
- 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.
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