Description
This Easy No-Bake Cranberry Pie is a creamy and tangy holiday dessert featuring a smooth cream cheese and whipped topping filling blended with tart cranberry sauce, all nestled in a classic graham cracker crust. Quick and simple to assemble, this pie requires no baking and is perfect for busy festive gatherings, potlucks, or entertaining guests.
Ingredients
Scale
Filling
- 8 ounces cream cheese, room temperature
- ⅓ cup powdered sugar
- 1 ½ teaspoons orange zest
- 1 (14 ounce) can whole-berry cranberry sauce
- 1 (8 ounce) tub whipped topping, thawed
Crust
- 1 (9 inch) graham cracker crust
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl, beat the cream cheese, powdered sugar, and orange zest with an electric mixer until the mixture is smooth and creamy, ensuring there are no lumps.
- Add Cranberry Sauce: Add the whole-berry cranberry sauce to the cream cheese mixture and beat on low speed until the sauce is fully incorporated and the mixture is well combined.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cranberry mixture using a spatula to keep the mixture light and airy, avoiding overmixing.
- Fill the Crust: Spread the creamy cranberry filling evenly into the pre-made 9-inch graham cracker crust, smoothing the top with a spatula.
- Chill the Pie: Refrigerate the assembled pie for at least two hours or overnight to allow it to set firmly.
- Serve: Once chilled and set, optionally garnish as desired, slice into 8 pieces, and serve chilled for a refreshing holiday dessert.
Notes
- Store leftovers in the refrigerator for up to three days, preferably in the pie pan to maintain crust shape. The pie is best enjoyed within two days.
- The pie can be frozen for up to three months. Thaw in the refrigerator before serving or enjoy it frozen as a frozen treat.
- Keep the pie chilled until ready to serve to preserve texture and flavor.