Name: No-Bake Cranberry Pie
Prep time: 55 min
Total time: 7 h 25 min
Yield: 8 - 10 serving(s)
Ingredients: 3 c. fresh or frozen cranberries (about 12 ounces); 1 c. packed light brown sugar; 2 tsp. grated orange zest, 1/2 cup fresh orange juice, plus spiraled peels for garnish; 1/4 tsp. kosher salt; 1 (.25-ounce) packet unflavored gelatin powder; 2 c. cold heavy cream; 1/3 c. powdered sugar; 1/4 c. plain Greek yogurt; 1 1/2 tsp. vanilla extract; 30 ginger snaps (about 6 1/2 ounces); 1/4 c. packed light brown sugar; 5 tbsp. salted butter, melted; 3/4 c. granulated sugar; 3/4 c. cranberries, fresh or frozen and thawed

Step 1For the filling: In a medium saucepan, combine the cranberries, brown sugar, orange zest, orange juice, and salt over medium-low heat. Cook, stirring frequently, until the mixture has thickened but the fruit is still chunky, 15 to 17 minutes. Use a potato masher to break up the cranberries.

Step 2Add ¼ cup cool water to a small microwave-safe bowl. Sprinkle the gelatin over the water and let sit for 1 minute. Microwave until the gelatin is dissolved, 15 to 25 seconds (do not boil). Whisk the gelatin mixture into the cranberry mixture and refrigerate until cool and slightly thickened, 10 to 15 minutes.

Step 3For the crust: Process the ginger snaps and brown sugar in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (not deep-dish), using a measuring cup or glass to press it flat. Freeze for at least 20 minutes.

Step 4In a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, yogurt, and vanilla on medium-high until stiff peaks form, 3 to 4 minutes. Transfer 1 ½ cups of the whipped cream to an airtight container and refrigerate until ready to serve.

Step 5Fold the remaining whipped cream into the cranberry mixture. Pour the cranberry mixture into the prepared crust. Refrigerate, uncovered, for at least 6 hours and up to 2 days. (Loosely cover with plastic wrap after 12 hours.)

Step 6For the sugared cranberries: In a small saucepan over medium-high heat, combine 1/4 cup of the granulated sugar and ¼ cup water. Bring the mixture to a boil and cook for 3 minutes. Remove from the heat and let cool completely, about 1 hour on the counter or 30 minutes in the refrigerator. Add the cranberries to the cooled mixture and toss to coat. Transfer the soaked berries to a cooling rack set over a parchment-lined baking sheet to dry until sticky. Place the remaining ½ cup granulated sugar in a medium bowl. Toss the cranberries in the sugar and place back on the wire rack until ready to use. Store the sugared cranberries in an airtight container in the refrigerator for up to 2 days.

Step 7To serve, whisk the reserved whipped cream mixture back to stiff peaks, if needed. Spread on top of the pie and garnish with the sugared cranberries and spiraled orange peel.

No-Bake Cranberry Pie

Ingredients

for the filling:

for the crust:

for the sugared cranberries:

Directions

Pies and Tarts