No Bake Cranberry Cream Pie
Fresh cranberries are used three ways in this No Bake Cranberry Cream Pie with homemade cranberry – raspberry custard, creamy cranberry cheesecake and sugar frosted cranberries atop a layer of fluffy lemon whipped cream.
| Prep Time | 30 minutes |
| Passive Time | 6 hours |
| Servings |
servings
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Ingredients
- 4 cups cranberries fresh or frozen, thawed
- 1 cup raspberries fresh or frozen, thawed
- 2 large lemons
- 2 cups granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/8 tsp salt
- 1 9" MI-DEL Graham Style Pie Crust
- 8 oz cream cheese , softened
- 1/2 cup confectioner’s sugar
- 1 pint heavy whipping cream
Ingredients
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Instructions
- Zest and juice lemons. Bring 1/2 cup juice and 1 teaspoon finely grated zest to a boil in a large saucepan over medium high heat with 3 cups cranberries, raspberries, ½ cup sugar and ¼ cup water. Reserve remaining 2 teaspoons zest for later and keep lemon juice for another use.
- Reduce heat; simmer uncovered until cranberries burst and most of the liquid evaporates, 12–15 minutes. Cool slightly before puréeing in a food processor or blender until smooth. Return to saucepan.
- In large bowl, whisk the eggs, egg yolks, ½ cup sugar, and salt together until combined. Slowly add half the hot cranberry mixture to eggs. Add all to hot mixture.
- Stirring constantly bring to a simmer over medium heat, being careful not to boil. cook 8-10 minutes more stirring frequently and scraping down sides and bottom often until custard thickens and coats spatula. Reserve ¼ cup and pour remaining into Mi Del 9” Gluten Free Graham Cracker Crust. Chill until firm, at least 2 hours.
- Meanwhile, in large bowl beat reserved cranberry custard, softened cream cheese, and ¼ cup confectioner’s sugar until well combined and smooth. Set aside.
- In narrow medium chilled bowl, beat heavy cream until soft peaks form. Add 1/4 cup confectioner’s sugar and 1 teaspoon lemon zest and continue beating until stiff peaks form. Divide in half and gently fold one half with the cranberry cream cheese until combined.
- Carefully spoon on top of chilled cranberry custard, smoothing with back of spoon. Top with remaining lemon whipped cream.
- Chill the pie until firm, at least 4 hours up to overnight.
- Meanwhile, make Sugar Frosted Cranberries. Bring 1/2 cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add 1 cup cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until only slightly tacky, 20–30 minutes.
- Toss remaining 1/2 cup granulated sugar and 1 tsp. lemon zest in a small bowl. Toss cranberries in lemon sugar and sift out to leave a light sugar frosted coating.
- Refrigerate. Use within 1-2 days. DO NOT freeze. Garnish with Sugar Frosted Cranberries before serving.
Recipe Notes
Thanks to One Armed Mama
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