Frosty Cranberry and Almond Pie
Indulge in the perfect balance of sweet, tart, and nutty flavors with this Frosty Cranberry and Almond Pie. Featuring a buttery graham cracker and ground almond crust, this no-bake dessert is layered with a luscious cream cheese and whipped cream filling, topped with a tangy cranberry and orange compote, and finished with a sprinkle of toasted slivered almonds for added crunch. The vibrant cranberry topping is naturally sweetened with honey and bursting with seasonal flavor, making this pie an eye-catching centerpiece for holiday gatherings or any festive celebration. Ready in just 25 minutes of hands-on prep and served straight from the freezer, this dessert is a refreshing, make-ahead treat that’s as easy as it is impressive. Don’t forget the optional dusting of powdered sugar for an elegant, frosty finish!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Ground almonds
- 0.5 cups Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 1 teaspoons Pure vanilla extract
- 1 cups Whipping cream
- 2 cups Fresh or frozen cranberries
- 0.25 cups Orange juice
- 2 tablespoons Honey
- 0.25 cups Slivered almonds, toasted
- 2 tablespoons Powdered sugar (optional garnish)
Instructions
In a medium bowl, mix together the graham cracker crumbs, ground almonds, and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan, creating an even crust. Place the crust in the freezer to set while preparing the filling.
In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the whipping cream to stiff peaks, then gently fold it into the cream cheese mixture until fully integrated.
Pour the cream filling into the prepared crust, spreading it evenly with a spatula. Return the pie to the freezer to chill while preparing the cranberry topping.
In a small saucepan, combine the cranberries, orange juice, and honey. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly (about 7-10 minutes).
Let the cranberry mixture cool completely, then spread it gently over the top of the cream filling.
Sprinkle the toasted slivered almonds over the cranberry layer for a crunchy topping.
Freeze the pie for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving to soften slightly.
Optional: Dust the top with powdered sugar before slicing and serving for a festive finishing touch.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 28.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 178 mg | 4% | |
*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.
