Cranberry Cream Pie

Photo by Beatriz da Costa
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 528 calories
    • Calories 63 calories from fat
    • Fat 37 g
    • Sat Fat 19 g
    • Cholesterol 101 mg
    • Sodium 105 mg
    • Protein 8 g
    • Carbohydrate 46 g
    • Sugar 31 g
    • Fiber 2 g


  1. Check 1 cup fresh orange juice
  2. Check 1 cup sugar
  3. Check 5 ounces shortbread cookies
  4. Check 1/2 cup (2 1/2 ounces) roasted almonds
  5. Check 4 tablespoons (1/2 stick) unsalted butter, melted
  6. Check 1 8-ounce package frozen cranberries, thawed
  7. Check 1 1/4-ounce packet unflavored gelatin
  8. Check 2 cups heavy cream


  1. 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.
  2. Meanwhile, pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan.
  3. Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.
  4. 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.
  5. 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 crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.