Fluffy Cranberry Cream Pie

Total Time: 1 hour, plus 4 hours for refrigerating the pie

For the crust:

1⅔ cups (7 ounces) chocolate cookie crumbs

1 tablespoon granulated sugar

Pinch of salt

¼ cup (4 ounces) unsalted butter, melted

For the cranberry sauce:

1 12-ounce bag fresh cranberries

½ cup granulated sugar

½ cup water

Pinch of salt

2 orange peel slices

For the pie filling:

⅔ cup boiling water

1 3-ounce package cranberry Jell-O

1 cup ice-cold water

1 8-ounce tub Cool Whip

1 heaping cup prepared cranberry sauce, cooled

For the topping:

1¼ cups heavy cream

1 tablespoon powdered sugar

Splash of vanilla extract

Pretzels, melted chocolate, and a spoonful of coconut oil (optional, for garnish)

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