Cranberry Frosty Pie
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This recipe is a Southern retro delight from the mid-20th century, It’s a no-bake pie that freezes into a fluffy, pale-pink cloud with a graham cracker crust. It’s not as heavy as cheesecake which is great if you prefer less filling desserts. Think more ambrosia but cold. Bring this dessert back from old times and feel how it evokes ‘tradition’ during your holiday period.
Frosty Cranberry Pie
Servings
8
Slices
Prep time
90
Minutes
Cooking time
4-6
Hours
Type
Pie
Frosty Cranberry
Ingredients
-
1 cup fresh cranberries, ground or finely chopped
-
1 cup sugar
-
8 oz cream cheese, softened
-
1 cup heavy whipping cream
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1 tsp vanilla
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9-inch graham cracker crust (store-bought or homemade)
Directions
- -Mix ground cranberries with sugar; let sit 1 hour to macerate.
- -Beat cream cheese until smooth; fold in cranberry mixture.
- -Whip cream to stiff peaks with vanilla; fold into cranberry-cheese blend.
- -Pour into crust; freeze 4-6 hours until firm. Thaw 10 minutes before slicing.
- Enjoy 👩🏻🍳
Notes
- Cranberry Prep – Grind or finely chop the cranberries so they blend smoothly into the filling, giving each bite that signature ruby-red sparkle.
- Sweetness Balance – Taste the cranberry-sugar mix before combining with the cream cheese; adjust slightly depending on how tart your berries are.
- Whipping Cream – Beat the heavy cream until soft peaks form before folding it into the cream cheese mixture — this makes the pie light and airy.
- Chilling Time – Let the pie chill in the freezer for at least 4 hours (overnight is best) for that perfect frosty texture and clean slice.
- Serving Touch – Garnish with sugared cranberries, a dollop of whipped cream, or a drizzle of white chocolate for an elegant, wintery finish.
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Add any topping you like including whipped cream.
Cranby.com – All things Cranberries
