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Cranberry Cream Pie Recipe

Cranberry Cream Pie Recipe

Learn how to make the best homemade Cranberry Cream Pie with this easy baking recipe. A buttery graham cracker base topped with silky vanilla cream and tangy cranberry compote creates the perfect balance of flavors and textures. The make-ahead friendly dessert is ideal for holiday gatherings or special occasions.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a Cranberry Cream Pie with a slice being lifted to reveal its layers - a golden graham cracker crust, ivory cream filling, and ruby-red cranberry topping. Natural window light highlights the glossy cranberries and creamy filling texture. The pie rests on a white ceramic cake stand garnished with fresh cranberries and mint leaves. Surrounding the stand are scattered whole cranberries, cinnamon sticks, and a small pitcher of cream, all arranged on a rustic wooden table that enhances the pie's festive red and creamy white color contrast.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cranberry Cream Pie Recipe?

This pie requires graham crackers, butter, sugar, and salt for the crust; heavy cream, cream cheese, powdered sugar, vanilla, and gelatin for the filling; and cranberries, sugar, water, lemon juice, zest, cinnamon, and salt for the topping.

How to cook Cranberry Cream Pie Recipe at home?

Learn how to cook Cranberry Cream Pie Recipe by making a baked graham cracker crust, preparing a no-bake cream cheese and whipped cream filling stabilised with gelatin, and topping it with a homemade cranberry compote. The layers need proper chilling time to set, making this an excellent make-ahead dessert.

Can I make this cranberry dessert in advance for holiday gatherings?

Absolutely! This cream pie is perfect for make-ahead preparation. You can make it 1-2 days before serving and store it covered in the refrigerator. The flavours actually improve with time as the cranberry topping melds with the cream filling.

What's the best way to achieve clean slices when serving cream pie with fruit topping?

For picture-perfect slices, dip a sharp knife in hot water and wipe clean between cuts. Allow the pie to sit at room temperature for 15-20 minutes before serving to slightly soften the filling while maintaining its structure.

How can I prevent a soggy graham cracker crust in my cream pie?

Bake your graham cracker crust for 8-10 minutes until lightly golden, which sets the butter and toasts the crumbs. Cool it completely before adding any filling, and pack the crumbs firmly using a measuring cup to create a solid, leak-proof foundation.

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Microwave for 10-15 seconds or heat gently until the gelatin completely dissolves, then set aside to cool slightly but not set." }, { "@type": "HowToStep", "name": "Prepare cream cheese mixture", "text": "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." }, { "@type": "HowToStep", "name": "Whip cream", "text": "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." }, { "@type": "HowToStep", "name": "Combine filling", "text": "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." }, { "@type": "HowToStep", "name": "Make cranberry topping", "text": "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." }, { "@type": "HowToStep", "name": "Cool topping", "text": "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." }, { "@type": "HowToStep", "name": "Assemble pie", "text": "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." }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-04-15", "reviewBody": "This cranberry cream pie was the highlight of our holiday dinner. The balance between the tangy cranberry topping and creamy filling is absolute perfection. I'll definitely be making this again for Christmas!", "name": "Best holiday dessert I've made!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-12", "reviewBody": "The recipe was easy to follow and the results were spectacular. I loved how the tart cranberries balanced the sweet cream filling. My guests couldn't get enough and asked for the recipe immediately!", "name": "Perfect balance of sweet and tart!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-04-05", "reviewBody": "I made this for Thanksgiving and my family went crazy for it! The cream filling is silky smooth and the cranberry topping adds such a beautiful color and flavor. Will be making this every year from now on.", "name": "Family begged for the recipe!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Ibrahim", "datePublished": "2024-04-08", "reviewBody": "The cream filling in this pie is absolutely divine! So light and fluffy yet holds its shape perfectly. I appreciate that I could make it ahead and just assemble before serving. A real showstopper!", "name": "Cream filling is absolutely heavenly!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Andersen", "datePublished": "2024-04-17", "reviewBody": "I was nervous about making this as an intermediate baker, but the instructions were clear and the result was stunning. The cranberries elevate what would be a simple cream pie into something special and festive. Worth every minute spent making it!", "name": "Worth every minute of preparation!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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