No Bake Cranberry Orange Cream Pie Recipe
This No Bake Cranberry Orange Cream Pie combines a buttery graham cracker crust with a tangy and sweet cranberry-orange filling, topped with luscious whipped cream infused with fresh citrus. Perfect for holiday gatherings or anytime you crave a refreshing, creamy dessert with vibrant flavors, this pie requires no baking and is easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 14 graham cracker sheets (or 1 1/2 cups graham cracker crumbs)
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 8 Tbsp butter, melted
Cranberry Filling
- 1 cup fresh cranberries
- 2 Tbsp fresh orange juice
- 2 tsp orange zest
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 8 oz cream cheese, softened to room temperature
Orange Whipped Cream
- 1 1/2 cups heavy whipping cream
- 2 Tbsp fresh orange juice
- 1 Tbsp orange zest
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Optional Garnishes
- Orange zest
- Sugared cranberries
- Candied orange peels
Instructions
- Prepare the crust: In a food processor, pulse the graham cracker sheets until they form fine crumbs. Add granulated sugar, vanilla extract, and melted butter, then mix until the crumbs are evenly coated and hold together when pressed.
- Form the crust: Press the graham cracker mixture firmly into the bottom and up the sides of a deep dish 9-inch pie plate. Set aside to chill while preparing the filling.
- Cook cranberry mixture: In a small or medium saucepan, bring fresh cranberries and orange juice to a boil over medium heat. Reduce heat to medium-low.
- Simmer filling: Stir in orange zest, sugar, and vanilla extract. Let the mixture simmer for 6-7 minutes until cranberries soften and the mixture thickens. Remove from heat and allow to cool completely.
- Whip cream: Using a hand mixer or standing mixer, whip heavy cream until it begins to thicken. Add fresh orange juice, orange zest, powdered sugar, and vanilla extract. Continue whipping until stiff peaks form. Set aside.
- Combine cream cheese and cranberry filling: In a bowl, mix softened cream cheese with the cooled cranberry mixture until smooth and well combined.
- Fold whipped cream: Gently fold half of the orange whipped cream into the cream cheese and cranberry mixture until fully incorporated.
- Assemble pie: Spread the cranberry cream cheese filling evenly over the graham cracker crust. Then, spread the remaining orange whipped cream over the top for a light, fluffy layer.
- Chill pie: Refrigerate the pie for at least 4 hours or overnight to allow it to set and flavors to meld properly.
- Garnish and serve: Before serving, optionally garnish with extra orange zest, sugared cranberries, and candied orange peels for an elegant finish. Enjoy!
Notes
- Make sure the cream cheese is at room temperature to prevent lumps in the filling.
- The pie must be chilled adequately to set the no-bake filling properly.
- Fresh cranberries can be replaced with frozen cranberries, but thaw and drain excess moisture before using.
- For added texture, you can lightly toast the graham cracker crust before filling, but this step is optional.
- This pie is best served within 2 days for optimal freshness.
Keywords: no bake pie, cranberry orange pie, cream pie, holiday dessert, easy pie recipe, graham cracker crust, whipped cream pie
