Frosty Cranberry Pie
Escape into festive flavors with this Frosty Cranberry Pie, a luscious no-bake dessert that’s as beautiful as it is delicious! It starts with a buttery graham cracker crust baked to perfection, then filled with a velvety cranberry-orange cream made from fresh cranberries, zesty orange juice, and fluffy whipped cream. This pie strikes the perfect balance between tart and sweet, offering a refreshing twist for your holiday or summer dessert table. Finished with a frosty chill in the freezer, it’s an easy make-ahead treat that slices cleanly and melts in your mouth. Garnish with sugared cranberries or vibrant orange slices for a stunning presentation that’s bound to impress. Perfect for entertaining, this cranberry pie is a show-stopping seasonal delight!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 3 cups Fresh cranberries
- 1 cup Granulated sugar
- 0.5 cup Water
- 0.25 cup Freshly squeezed orange juice
- 1 teaspoon Orange zest
- 1.5 cups Whipping cream, chilled
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- Fresh cranberries or orange slices (optional garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes, then let it cool completely.
In a medium saucepan, combine the fresh cranberries, 1 cup granulated sugar, water, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries pop and the mixture thickens (about 8-10 minutes). Remove from heat and let the mixture cool to room temperature.
Once the cranberry mixture has cooled, use a blender or food processor to puree it until smooth. Set it aside.
In a large mixing bowl, whip the chilled heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cranberry puree, a little at a time, until fully combined to create a light and fluffy filling.
Spoon the cranberry cream mixture into the cooled graham cracker crust, smoothing the top with a spatula.
Freeze the pie for at least 4 hours, or until firm.
Before serving, let the pie sit at room temperature for 10-15 minutes to soften slightly. Optionally, garnish with fresh cranberries or orange slices for decoration.
Slice, serve, and enjoy your Frosty Cranberry Pie!
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 495.1 g | 180% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 344.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1086 mg | 23% | |
*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.
