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Cranberry Cream Pie

Photo: Beatriz Da Costa
Yield Makes 8 servings


  • 1 cup fresh orange juice
  • 1 cup sugar
  • 5 ounces shortbread cookies
  • 1/2 cup (2 1/2 ounces) roasted almonds
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 8-ounce package frozen cranberries, thawed
  • 1 1/4-ounce packet unflavored gelatin
  • 2 cups heavy cream

Nutrition Information

  • calories 528
  • caloriesfromfat 63 %
  • fat 37 g
  • satfat 19 g
  • cholesterol 101 mg
  • sodium 105 mg
  • carbohydrate 46 g
  • fiber 2 g
  • sugars 31 g
  • protein 8 g

How to Make It

  1. Special Equipment: 9-inch springform pan

    Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.

    Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan.

    Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.

    Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.

    Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.

    Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.