No-Bake Cranberry Pie

This super easy 5 ingredient pie is smooth and creamy, and the perfect alternative to standard Christmas desserts. It’s made with store-bought ingredients. If you”d rather use homemade ingredients, the graham cracker crust and cranberry sauce recipes are at the end of the post.

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No-Bake Cranberry Pie

Prep 10 minutes Chill 6+ hours Servings 8 Print recipe

Ingredients

• 2 (8 oz) packages cream cheese, softened
• 1/4 cup granulated sugar
• 1 (14.5 oz) can whole berry cranberry sauce (homemade cranberry sauce recipe below)
• 1 (8 oz) container frozen whipped topping, thawed
• 1 (9″) graham cracker crust (homemade crust recipe below)

Directions

1. In large bowl, beat the sugar and cream cheese together about 1 minute until smooth and well mixed.
2. Pour cranberry sauce into a bowl to stir to loosen the sauce.
3. Add the cranberry sauce to the cream cheese mixture and beat until smooth and the color is even.
4. Gently fold in the whipped topping and stir until mixed in well.
5. Spoon the filling into the graham cracker crust. Use the back of the spoon to smooth the top of the pie.
6. Chill the pie for at least 6 hours, or overnight until firm.

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Homemade Graham Cracker Crust

Ingredients Print recipe

• 3/4 cup graham cracker crumbs (4 -5 whole crackers)
• 3 tablespoons brown sugar
• 1/4 cup butter (melted)

Directions

1. Combine graham cracker crumbs and brown sugar in a bowl, then add melted butter Mix together well.
2. Spread the mixture in a 9″ pie plate and press down evenly across the bottom and up the sides.
3. Put the crust in the fridge until ready to fill.

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Easy Cranberry Sauce

If using homemade cranberry sauce, make the sauce at least a couple of hours ahead of time, so it thickens enough before adding to the pie filling.

Cook 15 minutes Yield about 2 cups Print recipe

Ingredients

• 12 oz unsweetened cranberries (fresh or frozen, rinsed well)
• 2/3 cup water
• 1 cup granulated sugar
• 1/8 teaspoon salt

Directions

1. In a medium saucepan, bring to a boil 2/3 cup water and 1 cup sugar. Boil softly for 2 – 3 minutes.
2. Lower heat to a simmer. Add in rinsed cranberries.
3. Simmer cranberries about 10 – 12 minutes until most of the berries have burst.
4. Stir in salt.
5. Remove pan from heat and allow sauce to cool for 20 – 30 minutes.
6. Cover and refrigerate until ready to serve.

Keeps in the fridge for 3 -4 weeks in an air-tight container, or in the freezer for several months.

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If you loved this delicious No-Bake Cranberry Pie, you are going to love my No-Bake Kool-Aid Pie!

To my dear blogging friends,

Merry Christmas & Happy Holidays

Robin