Cranberry Cream Pie

Cranberry Cream Pie
Beatriz da Costa
Serves 8Hands-On Time: 20mTotal Time: 5hr 00m


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

Nutritional Information

Per Serving

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

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