Frozen Cranberry Pie
Indulge in the perfect balance of tart and creamy with this Frozen Cranberry Pie—a showstopping no-bake dessert that's as refreshing as it is elegant. Featuring a buttery graham cracker crust and a luscious cranberry cream filling, this pie combines the festive zing of fresh cranberries with the velvety richness of cream cheese and whipped cream. The cranberries are simmered to perfection, creating a vibrant puree that gives the filling its signature bright pink hue. Easy to prepare with just 30 minutes of hands-on time, this make-ahead treat is set in the freezer, making it ideal for holiday gatherings or any occasion that calls for a dessert that wows. Garnish with fresh cranberries or whipped cream for a fabulous finish that will have everyone coming back for seconds. Perfectly sweet, delightfully tart, and irresistibly creamy—this frozen cranberry pie is a must-try!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 12 ounces Fresh cranberries
- 1 cup Granulated sugar (for filling)
- 0.5 cup Water
- 1.5 cups Heavy whipping cream, chilled
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup for an even layer. Place the crust in the freezer to set while preparing the filling.
In a medium saucepan, combine the cranberries, 1 cup of granulated sugar, and water. Heat over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 5 minutes.
Remove the cranberry mixture from the heat and let it cool for 10-15 minutes. Once cooled, puree the mixture in a blender or food processor until smooth. Set aside to cool completely.
In a large bowl, beat the cream cheese and powdered sugar together using a hand mixer or stand mixer until smooth and fluffy, about 2-3 minutes.
In a separate chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form, about 4-5 minutes.
Gently fold the whipped cream into the cream cheese mixture until fully combined and creamy.
Fold the cooled cranberry puree into the cream cheese and whipped cream mixture, creating a vibrant pink filling.
Spread the cranberry filling evenly into the prepared pie crust, smoothing the top with a spatula.
Cover the pie tightly with plastic wrap and freeze for at least 4 hours or overnight, until firm.
Before serving, let the pie sit at room temperature for 10-15 minutes to soften slightly for easier slicing.
Garnish with fresh cranberries, whipped cream, or a sprinkle of powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 45.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 111 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.
