No Bake Fluffy Cranberry Pie with No Bake Graham Cracker Crust

Prep Time:
30 mins
Chill Time:
6 hrs
 
Neither the crust or filling need baking. Just chill time.
For tips on whipping cream stages, here is a great post.
Makes one 9-inch pie. 

Ingredients

No-Bake Graham Cracker Crust Ingredients

  • 1 1/2 cups (360ml) graham cracker crumbs (about 9 whole crackers worth)
  • 2 Tablespoons (30g) packed brown sugar
  • 1 teaspoon (5ml) ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup (1 stick or 113g) unsalted butter, melted

Fluffy Cranberry Pie Filling Ingredients

  • 1 1/2 cups (360ml) heavy whipping cream
  • 12 ounces (340g) cream cheese, softened
  • 1/4 cup (50g) sugar
  • 1 - 14 oz can (397g)  whole berry cranberry sauce
  • 1 teaspoon (5ml) vanilla
  • zest of 1 medium orange
  • optional - a few drops of red food coloring to achieve deeper pink color 
  • optional - orange peel curls for garnish 
  • optional - a few frozen cranberries for garnish (rolled in sugar) 

Directions

  1. Make the pie crust: Combine the graham cracker crumbs, brown sugar, cinnamon, ginger, and salt. Mix in the melted butter until evenly combined.
  2. Press the crust mixture into the bottom and sides of a 9-inch pie pan into an even layer. Press well to compact the crust. Set aside.
  3. Make the cranberry pie filling: Beat the heavy whipping cream in a stand mixer or with a hand mixer until stiff peaks form. Set aside.
  4. In large bowl, beat together the sugar and cream cheese until well combined and smooth. Stir in the cranberry sauce, vanilla, and orange zest until smooth.
  5. Add the whipped cream mixture and enough food coloring to achieve your desired pink color. Continue to gently fold the entire mixture until well combined.
  6. Fold in the cranberry pie filling into pie pan prepared with the graham cracker crust.
  7. Chill the pie for about 6 hours or overnight, until firm.
  8. Garnish with orange peel curls and/or sugared frozen cranberries.

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