No-Bake Cranberry Pie
Yields: 8 - 10 serving(s)
Prep Time: 55 mins
Total Time: 7 hrs 25 mins
Ingredients:
for the filling:
3 cups fresh or frozen cranberries (about 12 ounces)
1 cup packed light brown sugar
2 tsp. grated orange zest, ½ cup fresh orange juice, plus spiraled peels for garnish
1/4 tsp. kosher salt
1 (.25-ounce) packet unflavored gelatin powder
2 cups cold heavy cream
1/3 cup powdered sugar
1/4 cup plain Greek yogurt
1 1/2 tsp. vanilla extract
for the crust:
30 ginger snaps (about 6 ½ ounces)
1/4 cup packed light brown sugar
5 Tbsp. salted butter, melted
for the sugared cranberries:
3/4 cup granulated sugar
3/4 cup cranberries, fresh or frozen and thawed
Directions:
For the filling:
In a medium saucepan, combine the cranberries, brown sugar, orange zest, orange juice, and salt over medium-low heat. Cook, stirring frequently, until the mixture has thickened but the fruit is still chunky, 15 to 17 minutes. Use a potato masher to break up the cranberries.
Add ¼ cup of cool water to a small microwave-safe bowl. Sprinkle the gelatin over the water and let it sit for 1 minute. Microwave until the gelatin is dissolved, 15 to 25 seconds (do not boil). Whisk the gelatin mixture into the cranberry mixture and refrigerate until cool and slightly thickened, 10 to 15 minutes.
For the crust:
Process the ginger snaps and brown sugar in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (not deep-dish), using a measuring cup or glass to press it flat. Freeze for at least 20 minutes.
In a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, yogurt, and vanilla on medium-high until stiff peaks form, 3 to 4 minutes. Transfer 1 ½ cups of the whipped cream to an airtight container and refrigerate until ready to serve.
Fold the remaining whipped cream into the cranberry mixture. Pour the cranberry mixture into the prepared crust. Refrigerate, uncovered, for at least 6 hours and up to 2 days. (Loosely cover with plastic wrap after 12 hours.)
For the sugared cranberries:
In a small saucepan over medium-high heat, combine 1/4 cup of the granulated sugar and ¼ cup water. Bring the mixture to a boil and cook for 3 minutes. Remove from the heat and let cool completely, about 1 hour on the counter or 30 minutes in the refrigerator.
Add the cranberries to the cooled mixture and toss to coat. Transfer the soaked berries to a cooling rack set over a parchment-lined baking sheet to dry until sticky. Place the remaining ½ cup of granulated sugar in a medium bowl. Toss the cranberries in the sugar and place them back on the wire rack until ready to use. Store the sugared cranberries in an airtight container in the refrigerator for up to 2 days.
To serve, whisk the reserved whipped cream mixture back to stiff peaks, if needed. Spread on top of the pie and garnish with the sugared cranberries and spiraled orange peel.
Notes:
This pie can be made up to 2 days ahead, but leave off the final whipped cream topping and cranberry and orange garnish until ready to serve. Refrigerate the reserved whipped cream topping stored separately in an airtight container.
Before serving, re-whip the topping if needed, spread it over the chilled pie, and top with the sugared cranberries and orange peel. Leftovers can be stored in the refrigerator, covered, for up to 3 days.
What crust works best for no-bake cranberry pie?
I love a gingersnap crust for its cozy, spiced flavor, but a graham cracker crust is also delicious if that’s what you have on hand.
Can you use frozen cranberries instead of fresh in a no-bake cranberry pie?
Yes! Frozen cranberries work just as well in this pie. Just be sure to fully thaw them before cooking so the filling thickens properly.
Can you freeze a no-bake cranberry pie?
No, freezing is not recommended, since the whipped cream and gelatin-based filling may separate.
Recipe courtesy of The Pioneer Woman.com
