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.
And you thought cranberries were just for thanksgiving…..
I’ve been using them in everything lately! So much so that my husband even asked if I had landed a deal for a cranberry cookbook. I think it’s just that I’m always inspired by in season produce and especially berries. Since cranberries are really the only ‘winter berry’ that I know about, they’re what always seem to inspire me this time of year.
If there’s some other magical little winter berry that I’m forgetting about, please share the wealth and let me in on what I’m missing. In the meantime, this winter it’s all ’bout that cranBERRY. From cocktails and punches to salads, dips and pies cranberries can do it all.
Fresh Bright Berry Cream Pie
Cream pies are not just for summer soiree’s and valentine’s day desserts. The flavor of tart cranberries combined with lemon, no bake cheesecake and whipped cream is a bright ombre addition to your holiday dessert spread. And as much as I love the tropical flavor of Coconut Cream Pie or the rich chocolate goodness of Chocolate Angel Pie, trust me there’s just something about this tri-layered cranberry cream pie that is so interesting and fresh.
This pie is delicious all year round! Use in season cranberries and frozen raspberries in the winter. And in the summer use fresh seasonal raspberries and frozen cranberries.
Cranberry Raspberry Custard
This pie begins with a layer of homemade cranberry raspberry custard poured into MI-DEL Graham Style Pie Crust while still warm. The custard cools into a bright pink layer packed with luscious lemon and tangy cranberry flavor. These big flavors are balanced by the addition of sweet raspberries, which also ensure a more highly saturated pink color than you can get with cranberries alone.
Gluten Free Graham Crust
MI-DEL Graham Style Pie Crusts are thicker than typical no bake crusts so they are perfect for cream pies with luscious filings like this. Actually, delicious MI-DEL pie crusts are great for easy bake OR no-bake pie making all year long. I was first introduced to MI-DEL when looking for an easy option for my gluten-free husband and son. MI-DEL Pie Crusts are Non-GMO, Kosher Parve, Certified Gluten Free and Free from 8 common allergens: peanuts, tree nuts, wheat, soy, dairy, eggs, fish and shellfish. Made with only a short list of ingredients – that I can actually pronounce – MI-DEL products are so delicious whether or not you or your family has allergies or a gluten sensitivity.
No Bake Cranberry Cheesecake
Simply make the next layer by whipping cream cheese and powdered sugar with and a bit of the cranberry raspberry custard to form a no bake cranberry cheesecake. Then fold in airy homemade lemon whipped cream.
Sounds fancy but lemon whipped cream is just regular whipped cream with a teaspoon of lemon zest thrown in. Why? Because you’ll have it left over from the cranberry raspberry custard and the sugar frosted cranberries anyway so you might as well add as much flavor wherever you can.Topped with the rest of the lemon cream, and refrigerated until firm this No Bake Cranberry Cream Pie is cool, creamy and ready to eat in a few hours.
No Bake Cranberry Cream Pie Recipe
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.
- 4 cups cranberries fresh or frozen, thawed
- 1 cups raspberries or frozen, thawed
- 2 large lemons
- 2 cups granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/8 teaspoon salt
- 1 9" Mi Del Gluten Free Graham Cracker Crust
- 8 ounces cream cheese softened
- 1/2 cup confectioner’s sugar
- 1 pint heavy whipping cream 2 cups
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.
Sugar Frosted Cranberries
I think I’ve finally perfected the art of homemade Sugar Frosted Cranberries. This method flash cooks the berries in a simple syrup just long enough to soften slightly, take on a brighter red color and get coated in sticky sugar. This quick cook method takes away a bit of cranberries bitterness and makes them even more addictingly delicious! I like to store them in the lemon-sugar in the refrigerator. When needed for a snack, cheese plate, garnish, dessert or whatever I just grab them out with a slotted spoon.
Lightly tart cranberry and lemon combined with sweet whipped cream, cool cheesecake and crispy crunchy MI-DEL Graham Style Pie Crust this No Bake Cranberry Cream Pie is decadent AND refreshing. And makes a great addition to your dessert table, ANY time of year!
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.