Fluffy Cranberry Cream Pie

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)


1 23 ounce chocolate cookie crumbs

1 tbsps granulated sugar

1 pinch salt

1/4 cups unsalted butter, melted

12 ounce bag fresh cranberries

1/2 cups granulated sugar

1/2 cups water

1 pinch salt

2 slice orange peel slices

2/3 cups boiling water

3 ounce package cranberry Jell-O

1 cups ice-cold water

8 ounce Cool Whip

1 cups prepared cranberry sauce, cooled

1 14 cups heavy cream

1 tbsps powdered sugar

1 dash vanilla extract

15 small Pretzels, optional, for garnish

1/2 cups melted chocolate, optional, for garnish

1 drizzle coconut oil, optional, for garnish


1. To make the crust, place a rack in the upper third of the oven, then preheat the oven to 350ºF.

2. In a medium bowl, combine the cookie crumbs, sugar, salt, and melted butter. Use a rubber spatula to stir until everything is evenly combined.

3. Spoon the mixture into a 9-inch pie plate. Using clean, lightly dampened hands or the flat bottom of a measuring cup, press the crust along the bottoms and sides of the pie dish. Bake until the crust is just crisped, 12 minutes. Set aside to cool completely.

4. To make the cranberry sauce, in a medium saucepan, combine the cranberries, sugar, water, salt, and orange peel slices. Bring to a simmer over medium heat, then reduce the heat to low. Cook until the cranberries pop and begin to break down, then simmer until the cranberries are completely broken down and the sauce has thickened, 10 minutes. Remove from the heat and remove the orange peels. Set aside to cool.

5. To make the pie filling, in a medium heatproof bowl, combine the boiling water with the cranberry Jell-O. Whisk until dissolved, about 2 minutes. Add the cold water and whisk until the mixture begins to thicken. Using both a whisk and a rubber spatula, stir in the Cool Whip until well combined. Stir in 1 heaping cup of the prepared, cooled cranberry sauce. Refrigerate until the mixture is very thick and scoopable, 30 minutes.

6. Scoop the filling into the prepared crust. Cover with plastic wrap, making sure that the plastic wrap touches the surface of the pie filling. Refrigerate for at least 4 hours or preferably overnight.

7. Before serving, make the whipped cream: In a large bowl, beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Melt the chocolate with the coconut oil and stir to combine, then dip the pretzels into it and let cool for an extra-special finishing touch

8. To serve, spoon the whipped cream on top of the pie and dot with the chocolate-covered pretzels. The pie will last for up to 4 days covered in the refrigerator, but is best served within 2 days.

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