4.9 from 48 votes
No Bake Cranberry Pie
Cranberry Pie is made with a rich & buttery shortbread crust and fresh, tart cranberries folded into a sweet and creamy filling.
Prep Time
25 mins
Cook Time
1 hr 25 mins
Additional Time
2 hrs
Total Time
3 hrs 40 mins
Servings: 8 servings
Calories: 508 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 2 packages Walkers Shortbread Fingers 5.3 oz each, or Walkers Shortbread Rounds
- ¼ cup unsalted butter melted
- 2 tablespoons granulated sugar
Filling
- 12 ounces cranberries fresh or frozen
- ⅔ cup granulated sugar
- 3 tablespoons orange juice
- 3 ounces cranberry gelatin or raspberry, 85 g
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Place shortbread cookies in a food processor and process until you have fine crumbs. Add melted butter and sugar and pulse a few more times.
- Press the crumb mixture into a 9" pie plate and refrigerate while you make the filling.
- Bring cranberries, sugar, and orange juice to a boil in a medium saucepan. Reduce heat to a simmer and cook 8-10 minutes or until the cranberries are done popping and are cooked. While the cranberries are still hot, strain through a mesh strainer.
- Stir the gelatin into the warm strained cranberries. Cool to room temperature on the counter (about 1 hour). Do not refrigerate.
- Once the cranberry mixture is cooled, whip the heavy cream and powdered sugar in a bowl until stiff peaks form. Fold the whipped cream into the cranberry mixture.
- Spread into the prepared crust and refrigerate until at least 4 hours or until set.
- Garnish with additional whipped cream and sugared cranberries if desired.
Cup of Yum
Notes
- Ensure the Walkers Shortbread cookies are finely crushed to make an even crust.
- Cranberry gelatin is preferred but can be hard to find. We also love raspberry gelatin although any red gelatin will work.
- Strain the cranberries while they are hot and use a spatula to press them through the strainer to extract as much sauce as you can.
- Ensure the cranberry mixture is hot when you add the gelatin (it can be reheated in the pot if needed).
- Ensure the cranberry mixture is completely cooled before adding the whipped cream. If it is warm, it will melt the cream.
- If the crust is difficult to remove, dip the bottom of the pie plate into hot water for about 10 seconds (being careful that no water gets into the pie). It should release easily.
Nutrition Information
Calories
508
(25%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
118g
(182%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
182mg
(8%)
Potassium
74mg
(2%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
653IU
(13%)
Vitamin C
9mg
(10%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 508
% Daily Value*
| Calories | 508 | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 118g | 182% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 182mg | 8% |
| Potassium | 74mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 653IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.