Cape Cod Cranberry Velvet Pie
Indulge in the sweet-tart elegance of Cape Cod Cranberry Velvet Pie, a dessert that perfectly balances creamy richness with the vibrant flavors of fresh cranberries. This no-bake pie begins with a golden graham cracker crust, baked to perfection for a satisfying crunch. The luscious cranberry filling showcases the natural tang of whole cranberries, complemented by a cloud-like whipped cream folded in for a light, velvety texture. A hint of vanilla rounds out the flavor profile, while unflavored gelatin ensures a firm yet silky set. Ideal for holiday gatherings or as a standout dessert year-round, this pie is as beautiful as it is delicious, especially when garnished with dollops of whipped cream and a sprinkling of bright cranberries. Prepare ahead for easy, stress-free entertaining, and watch as every slice disappears in no time.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 2 cups Fresh cranberries
- 0.75 cups Granulated sugar (for filling)
- 0.25 cups Water
- 1 packet Unflavored gelatin
- 0.25 cups Cold water (for gelatin)
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix well until the crumbs are evenly coated.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form a crust. Use the bottom of a flat measuring cup to press it down firmly.
Bake the crust in the preheated oven for 8-10 minutes, or until golden and set. Remove from the oven and let it cool completely.
In a medium saucepan over medium heat, combine the cranberries, 3/4 cup of sugar, and 1/4 cup of water. Cook, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10 minutes.
Strain the cranberry mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids and let the cranberry mixture cool to room temperature.
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to bloom.
Heat the bloomed gelatin in the microwave for about 10 seconds, or until fully dissolved. Stir the gelatin into the cooled cranberry mixture and mix well.
In a separate bowl, using an electric mixer, beat the heavy cream and vanilla extract until stiff peaks form.
Fold the whipped cream into the cranberry mixture gently, being careful not to deflate the cream, until fully combined.
Pour the cranberry filling into the cooled pie crust, spreading it out evenly.
Refrigerate the pie for at least 4 hours, or until the filling is set.
Slice and serve chilled, optionally garnished with additional whipped cream and fresh cranberries for decoration.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 30.1 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
