Cranberry Cream Pie

Cranberry Cream Pie


  • 1 cup fresh orange juice
  • 1 cup sugar
  • 18-ounce package frozen cranberries, thawed
  • 1 1/4 -ounce packet unflavored gelatin
  • 2 cups heavy cream


Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.

Meanwhile, place pie dough in pie pan and blind bake until pie dough is cooked through and lightly browned.

In a food processor, add the cranberries and 1/4 cup of the cooled juice and puree.

Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.

Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the cooled crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.

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