Cranberry Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Cream Filling:</li><li class="ingredients-single-item">500ml heavy cream</li><li class="ingredients-single-item">250g cream cheese, room temperature</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">2 tsp gelatin powder</li><li class="ingredients-single-item">60ml cold water</li><li class="ingredients-single-item">For the Cranberry Topping:</li><li class="ingredients-single-item">350g fresh or frozen cranberries</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1/2 tsp cinnamon</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Begin with the graham cracker crust by placing the crackers in a food processor and pulsing until you have fine crumbs. Transfer to a bowl and mix in the sugar and salt, then pour in the melted butter. Stir until the mixture resembles wet sand – it should hold together when pressed between your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly into your pie dish, using the bottom of a measuring cup to compact it evenly across the bottom and up the sides. This firm packing prevents a crumbly crust later. Bake for 8-10 minutes until lightly golden and fragrant. The short baking time toasts the crumbs and sets the butter, creating a firm foundation. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the cream filling, first prepare the gelatin by sprinkling it over the cold water in a small bowl. Let it bloom for 5 minutes until it appears swollen and translucent. Microwave for 10-15 seconds or heat gently until the gelatin completely dissolves, then set aside to cool slightly but not set.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain. Add the powdered sugar gradually and continue beating until light and airy. Mix in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate chilled bowl, whip the heavy cream until soft peaks form. The chilled bowl helps the cream whip faster and achieve better volume. With the mixer running on low, slowly stream in the dissolved gelatin mixture to the whipped cream. The gelatin will stabilize the cream, allowing it to hold its shape longer.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold the whipped cream mixture into the cream cheese mixture in three additions, using a gentle hand to maintain as much air as possible. You want to preserve the lightness while ensuring everything is well combined. Spread this filling evenly in the cooled crust and refrigerate for at least 4 hours or overnight to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the filling chills, prepare the cranberry topping. Combine cranberries, sugar, water, lemon juice, zest, cinnamon, and salt in a medium saucepan. Bring to a simmer over medium heat, then reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and the mixture thickens to a jammy consistency, about 10-12 minutes. The pectin naturally present in cranberries helps the topping set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the cranberry mixture from heat and let cool to room temperature, then refrigerate until completely chilled. The cooling process allows the flavors to develop and the topping to thicken properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once both the filling and topping are thoroughly chilled, gently spread the cranberry topping over the cream layer. For the cleanest presentation, leave a small border of cream visible around the edges. Return to the refrigerator for at least 30 minutes to set before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the best flavor and texture, remove the pie from the refrigerator 15-20 minutes before serving to take the chill off. Cut with a sharp knife dipped in hot water and wiped clean between slices for the cleanest cuts. Enjoy within 2-3 days, storing any leftovers covered in the refrigerator.</li></ol>