No Bake Cranberry Orange Cream Pie Recipe
Introduction
This No Bake Cranberry Orange Cream Pie is a refreshing and easy dessert perfect for any occasion. Combining tangy cranberry sauce with a smooth cream filling on a crunchy graham cracker crust, it delights the senses without turning on the oven.
Ingredients
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar (for cranberry sauce)
- Zest of 1 orange
- Juice of 1 orange
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar (for crust)
- 8 ounces cream cheese, softened
- ½ cup granulated sugar (for cream filling)
- 1 cup heavy whipping cream
Instructions
- Step 1: Prepare the crust by combining graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and up the sides of a pie dish. Chill in the refrigerator while preparing the filling.
- Step 2: Make the cranberry sauce by cooking cranberries, sugar, orange zest, and orange juice over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and cool completely.
- Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix well. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Step 4: Spread the cooled cranberry sauce evenly over the chilled crust. Carefully spoon the cream filling over the cranberry layer and smooth it out completely.
- Step 5: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor melding.
- Step 6: Before serving, garnish with extra whipped cream or a sprinkle of orange zest. Slice and enjoy your delicious no bake pie!
Tips & Variations
- For a nutty twist, add finely chopped toasted pecans or walnuts to the crust mixture.
- Use fresh orange juice for the best bright flavor, but store-bought is fine in a pinch.
- If you prefer a less tart pie, reduce the sugar in the cranberry sauce by a few tablespoons.
- Try swapping cranberries for mixed berries if you want a different fruit flavor.
Storage
Store the pie covered in the refrigerator for up to 3 days. For best taste and texture, consume within this time. When ready to serve again, there is no need to reheat—serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work well. Just thaw them slightly before cooking to help them break down evenly in the sauce.
Can I make this pie ahead of time?
Absolutely! This pie actually tastes better after chilling overnight, as the flavors have time to meld and the filling sets perfectly.
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No Bake Cranberry Orange Cream Pie Recipe
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This No Bake Cranberry Orange Cream Pie is a refreshing and easy-to-make dessert combining a buttery graham cracker crust, tangy cranberry orange sauce, and a rich, creamy filling. Perfect for holidays or anytime you want a festive treat without turning on the oven.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
Cranberry Sauce
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- Zest of 1 orange
- Juice of 1 orange
Cream Filling
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 cup heavy whipping cream
Instructions
- Prepare the Crust: Crush about 1 ½ cups of graham crackers into fine crumbs. Combine with ½ cup melted butter and ¼ cup sugar until well mixed. Press the mixture firmly into the bottom and up the sides of a pie dish. Refrigerate to chill while preparing the filling.
- Make the Cranberry Sauce: In a saucepan over medium heat, combine 2 cups cranberries, ½ cup sugar, orange zest, and orange juice. Cook until cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and allow to cool completely.
- Prepare the Cream Filling: Beat 8 ounces softened cream cheese in a large bowl until smooth. Gradually add ½ cup sugar and mix until incorporated. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
- Assemble the Pie: Spread the cooled cranberry sauce evenly over the chilled graham cracker crust. Spoon the cream filling over the cranberry layer and smooth the top with a spatula, covering the cranberry completely.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and filling to set.
- Garnish and Serve: Before serving, optionally add whipped cream or sprinkle extra orange zest on top. Slice and enjoy your creamy, tangy, no-bake pie.
Notes
- For a firmer crust, refrigerate the crust alone for 30 minutes before adding fillings.
- If using frozen cranberries, no need to thaw before cooking.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Use freshly whipped cream for best texture and taste.
- This pie is best served chilled, ideal for warm weather or holidays.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: No Bake Pie, Cranberry Pie, Orange Cream Pie, Holiday Dessert, Easy Pie Recipe, Cream Cheese Dessert
