Hamdi Saidani This cool, creamy Pioneer Woman no-bake cranberry pie is made with a gingersnap crust, a tangy cranberry-orange filling folded into whipped cream, and topped with sugared cranberries and spiraled orange peel. It takes about 55 minutes to prep and at least 6 hours to set in the fridge.
The filling cooks cranberries with brown sugar, orange zest, and orange juice until thick and chunky, then gets stabilized with a small amount of unflavored gelatin before folding into whipped cream. That gelatin is what holds the filling together when you slice. Without it, you’d have a loose, mousse-like texture that collapses the second you cut into it. Dissolve the gelatin fully in the microwave and whisk it into the warm cranberry mixture, not the cold cream.
The sugared cranberries on top are worth the extra step. You soak them in a simple syrup, let them dry until sticky, then roll them in granulated sugar. They look like frosted jewels on top of the whipped cream and give each bite a tart, crunchy pop against the smooth filling. Make them up to two days ahead and store in the fridge so they’re ready to go when you serve.
Pioneer Woman No-Bake Cranberry Pie
Description
This Pioneer Woman no-bake cranberry pie folds a tangy cranberry-orange filling into whipped cream inside a gingersnap crust, topped with sugared cranberries and orange peel.
Ingredients
For the filling:
For the crust:
For the sugared cranberries:
Instructions
- Combine the cranberries, brown sugar, orange zest, orange juice, and salt in a medium saucepan over medium-low heat. Cook, stirring frequently, until thickened but still chunky, 15 to 17 minutes. Mash the cranberries with a potato masher.
- Sprinkle the gelatin over 1/4 cup of cool water in a small microwave-safe bowl. Let sit for 1 minute, then microwave until dissolved, 15 to 25 seconds. Do not boil. Whisk the gelatin into the cranberry mixture.
- Refrigerate until cool and slightly thickened, 10 to 15 minutes.
- Process the gingersnaps and brown sugar in a food processor until finely ground, about 1 minute. With the motor running, pour in the melted butter and process until the mixture resembles coarse sand.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Freeze for at least 20 minutes.
- Beat the heavy cream, powdered sugar, yogurt, and vanilla in a stand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Transfer 1 1/2 cups of the whipped cream to a container, cover, and refrigerate for topping.
- Fold the remaining whipped cream into the cooled cranberry mixture. Pour the filling into the prepared crust. Refrigerate uncovered for at least 6 hours, or up to 2 days. Cover loosely with plastic wrap after 12 hours.
- For the sugared cranberries, combine 1/4 cup of the granulated sugar with 1/4 cup of water in a small saucepan. Bring to a boil over medium-high heat and cook for 3 minutes. Remove from heat and cool completely.
- Toss the cranberries in the cooled syrup to coat. Transfer to a wire rack set over parchment to dry until sticky. Roll the berries in the remaining 1/2 cup of granulated sugar and set back on the rack.
- Before serving, whisk the reserved whipped cream back to stiff peaks if needed. Spread over the pie and garnish with the sugared cranberries and spiraled orange peel
FAQs
Can I use frozen cranberries instead of fresh?
Yes, both in the filling and the sugared topping. Thaw them fully and drain off any liquid before cooking so the filling thickens properly. Frozen cranberries break down a little faster on the stove, so start checking the consistency a few minutes early.
Can I use a graham cracker crust instead of gingersnap?
It works fine. You lose the warm, spiced flavor that the gingersnaps bring, which pairs naturally with the cranberry and orange. If you go with graham crackers, add a pinch of ground ginger and cinnamon to the crumb mixture to get some of that warmth back.
Why does the filling need a full 6 hours to set?
The gelatin and the cold temperature both need time to firm the cranberry-cream mixture into a sliceable filling. Cutting too early means a loose, sloppy slice that won’t hold its shape on the plate. Overnight is even better if you have the time.
What do I serve it with?
A cup of spiced cider or a warm chai latte complements the cranberry-orange filling perfectly. For a holiday dessert table, the Chocolate Mousse Pie next to it gives guests a rich, chocolate option against this bright, tart slice. The easy Mini Lemon Meringue Pies alongside add another citrus-forward choice in a fun, individual format.
How do I keep the sugared cranberries from clumping together?
Let them dry on the wire rack in a single layer after dipping in syrup. Once they’re sticky but not wet, toss them in the sugar individually. If you dump a handful into the sugar at once, they stick together into a clump and the coating comes out uneven
