No Bake Cranberry Pie
This No Bake Cranberry Pie is a favorite at our family holiday table year after year. The tart cranberry pairs perfectly with the creamy no-bake filling, all layered into a graham cracker crust that ties everything together.
Easy Cranberry Cream Pie
I love no bake pies like this one because they’re so easy to make ahead, especially during the holidays when things get busy. Whether it’s this Cranberry Cool Whip Pie, my Eggnog Pie, Butterscotch Pudding Pie, or Snickers Peanut Butter Pie, they’re all reliable go-tos when I need to bring something to a potluck or family gathering.
Cranberry is one of my favorite holiday flavors. I love how the bright tartness really stands out and balances the sweetness of the creamy filling in this pie. I look forward to this pie every year, but honestly, since canned cranberry sauce is available year-round, there’s no reason to save it just for the holidays.
Ingredients
- Cream cheese – Adds a rich, tangy base that makes the filling smooth and creamy.
- Powdered sugar – Sweetens the filling while keeping the texture light.
- Orange zest – Brightens the flavor and complements the cranberry.
- Whole-berry cranberry sauce – Brings tartness, texture, and classic holiday flavor.
- Whipped topping – Lightens the filling and gives it a soft, airy texture.
- Graham cracker crust – Provides a sweet, buttery base that holds everything together.
Making the No-Bake Pie
- Make the cream base – In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and orange zest, and mix until fully combined.
- Add cranberry – Fold in the whole-berry cranberry sauce gently, leaving some streaks for a swirled look or fully mixing for an even color.
- Add whipped topping – Gently fold in the thawed whipped topping until the mixture is smooth and evenly combined.
- Fill the crust – Spoon the filling into the graham cracker crust and smooth the top with a spatula.
- Chill – Cover the pie and refrigerate for at least 2 hours, or until set. Overnight is best for clean slices.
- Serve – Slice and serve chilled. Optional: top with extra whipped topping or a few sugared cranberries for a festive touch.
Variations and Substitutions
- Homemade crust – Make your own graham cracker crust! Homemade graham cracker crusts are often thicker than store-bought versions and provide more structural support for your pie, helping it hold its shape easier when sliced.
- Different crusts – Swap the graham cracker crust for a chocolate cookie crust or a vanilla wafer crust for a slightly different base flavor.
- Homemade whipped cream – Use 3 cups of stabilized whipped cream instead of the whipped topping. Stabilized whipped cream is regular whipped cream that has been fortified with a stabilizing agent, such as gelatin or cornstarch. Regular whipped cream can also be used. However, the pie filling will not be as firm.
- Homemade cranberry sauce – Use 1 ½ cups of homemade cranberry sauce instead of the canned sauce. Depending on how sweet your sauce is, you may need to add or reduce the amount of sugar in the pie.
- White chocolate – Drizzle melted white chocolate over the top for a delightful contrast to the tart cranberry flavor, adding a touch more sweetness to your pie.
Tips for Success
- Chill time – Ensure the pie has enough time to chill in the refrigerator. This helps it set properly and enhances the flavors.
- Full-fat cream cheese – Ensure you use brick-style cream cheese rather than the spreadable kind in the tub. Cream cheese in tubs contains more water and will not provide the desired texture for this pie.
- Room-temperature cream cheese – Use room-temperature cream cheese for easier mixing and to help reduce lumps in your filling.
- Fold gently – After adding the whipped topping, remember to fold it in gently using a slow and delicate motion. This prevents the filling from deflating and maintains the light and airy texture of your pie.
- Zest carefully – When zesting citrus, avoid the bitter white pith beneath the peel. Only use the colorful outer layer for the best flavor.
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No-Bake Cranberry Pie Recipe
Ingredients
- 8 ounces cream cheese room temperature
- ⅓ cup powdered sugar
- 1 ½ teaspoons orange zest
- 1 (14 ounce) can whole-berry cranberry sauce
- 1 (8 ounce) tub of whipped topping thawed
- 1 (9 inch) graham cracker crust
Instructions
- In a large bowl, beat the cream cheese, powdered sugar, and orange zest with an electric mixer until smooth and creamy.
- Add the cranberry sauce and beat on low until well combined.
- Gently fold in the whipped topping.
- Spread the mixture into the graham cracker crust and refrigerate for at least two hours or overnight.
- Once the pie has set, garnish as desired, slice, and serve chilled.
Notes
- Store leftovers in the refrigerator for up to three days, although the pie is best enjoyed within two days of being made. I recommend storing leftover pie in the pan so the crust maintains its shape.
- The pie can be frozen for up to three months. Allow the pie to thaw in the refrigerator before serving, or enjoy it frozen.
- Keep the pie chilled until you are ready to serve it.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
That looks delicious! I am going to make the gluten-free version this fall for sure!
This pie is super enticing. I love how easy it is to prepare. Got to try it with my family!
Can homemade cranberry sauce be used instead of canned?
Yes, you can use 1 1/2 cups of homemade cranberry sauce instead of canned.
This is a great pie! I made for Christmas. I made my own crust, cranberry sauce and Whipped Cream (I added a splash whiskey in the whipped cream for a more depth of flavor) it was delicious! Will be in my rotation for sure!
So glad to hear that you loved it. Whiskey whipped cream sounds amazing too. I’ll have to give that a try.