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Cranberry-Orange Cream Pie

Here's an easy dessert that can be chilling while making other meal preparations. The hint of orange adds a tasty touch.—Marjorie Carey, Alamosa, Colorado
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings


  • Pastry for single-crust pie (9 inches)
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup packed brown sugar
  • 1 package (3 ounces) orange gelatin
  • 1 cup heavy whipping cream
  • 1/2 cup finely chopped pecans
  • Additional whipped cream


  • Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
  • In a small saucepan, bring cranberry sauce and brown sugar to a boil. Remove from the heat; stir in gelatin until dissolved. Transfer to a large bowl. Cover and refrigerate for 45 minutes or until partially set.
  • In a small bowl, beat cream until stiff peaks form. Fold whipped cream and pecans into gelatin mixture. Spread into pie crust. Cover and refrigerate for at least 4 hours. Garnish with additional whipped cream.

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