Cranberry Cream Pie
Elevate your dessert game with this stunning Cranberry Cream Pie, a show-stopping treat that perfectly balances tart and sweet flavors. Featuring a buttery graham cracker crust, a vibrant homemade cranberry filling made with fresh or frozen cranberries, and a luscious, velvety cream layer of whipped cream and cream cheese, this no-bake pie is as beautiful as it is delicious. With just 20 minutes of prep time and minimal effort, this indulgent dessert is ideal for holiday gatherings, dinner parties, or any occasion that calls for a pop of color and flavor on your table. Garnish with sugared cranberries or a dollop of whipped cream for a festive finishing touch, and watch this crowd-pleaser disappear in no time! Keywords: cranberry cream pie, cranberry dessert, holiday pie, no-bake pie, cream cheese pie, graham cracker crust pie.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar (for cranberry filling)
- 0.5 cup water
- 1.5 cups heavy cream
- 8 ounces cream cheese, softened
- 0.75 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until evenly combined.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let cool completely.
In a medium saucepan, combine the cranberries, 1 cup of sugar, and water. Cook over medium heat for 10-12 minutes, or until the cranberries burst and the mixture thickens. Stir occasionally.
Remove the cranberry mixture from heat and let it cool completely. Once cooled, blend the mixture until smooth using a blender or food processor.
In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
Fold the whipped cream into the cream cheese mixture gently until combined.
Spread half of the cream mixture evenly over the graham cracker crust.
Top with the cranberry mixture, spreading it evenly.
Spread the remaining cream mixture on top of the cranberry layer, smoothing it out with a spatula.
Chill the pie in the refrigerator for at least 4 hours, or until set.
Optional: Garnish with sugared cranberries or whipped cream before serving.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
5040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.1 g | 368% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 578.0 g | 210% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 428.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1011 mg | 22% | |
*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.
