Cranberry Ice Cream Pie is a delicious and festive dessert that can be enjoyed anytime of the year. With its creamy, tart filling and sweet, buttery crust, it's sure to be a hit with family and friends. Whether you're looking for a special treat for a holiday party or just want to satisfy your sweet tooth, Cranberry Ice Cream Pie is the perfect choice.
Here are our top 8 tried and tested recipes!
CRANBERRY CREAM PIE
In Oak Harbor, Ohio, Pauline Zunk appreciates the make-ahead convenience of this fast-to-fix frozen pie. "If you like cranberries, you'll enjoy the fruity flavor and creamy texture of this no-bake dessert," she assures.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese until smooth. In another bowl, combine cream, sugar and vanilla; beat until soft peaks form. Beat into the cream cheese until blended. Fold in cranberry sauce. Spoon into crust. , Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before slicing.
Nutrition Facts : Calories 412 calories, Fat 26g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 229mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY PIE
Cranberries in various forms are included from start to finish in this vibrant dessert: from dehydrated cranberries in the crust, to fresh cranberries in the filling, to beautifully frosted fresh cranberries on top. A gorgeous addition to your holiday dessert table, this pie is creamy, tart and tangy, with just the right amount of sweet.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the crust: Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight.
- Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.
- Arrange an oven rack in the bottom third of the oven and preheat to 375 degrees F. Prick the bottom of the dough all over with the tines of a fork. Place a piece of parchment on top of the dough and fill with pie weights or baking beans. Bake for 20 minutes, then remove the parchment and pie weights and bake until golden around the edges and light golden in the center, an additional 25 to 30 minutes. Cool completely.
- For the filling: Add 2 tablespoons triple sec to a small bowl and sprinkle the gelatin over top; set aside.
- Add the cranberries, orange zest and juice, ginger, 1/2 cup sugar and remaining 2 tablespoons triple sec to a small saucepan and place over medium-high heat. Bring to a boil and continue to cook until the cranberries begin to pop and break down, about 10 minutes. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved and combined. Transfer the mixture to a blender and let cool slightly, then puree until very smooth. Pour into a large bowl and set aside to cool to room temperature, stirring occasionally.
- When the mixture has cooled, add the heavy cream to a stand mixture fitted with a whisk attachment. Beat on high, streaming in the remaining 1 tablespoon of sugar slowly, until the mixture reaches stiff peaks. Stir one-third of the whipped cream into the cranberry mixture to lighten it. Then fold the cranberry mixture into the remaining whipped cream until no streaks remain. Add the filling to the pie crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- For the decorations: Before serving, beat the egg white together with 1 tablespoon water. Toss the cranberries in the egg white mixture, then drain completely using a wide-mesh strainer. Put the sugar in a medium bowl, add the cranberries and toss to coat completely. Transfer to a parchment-lined baking sheet to dry.
- Pile whipped cream in the center of the pie, top with the cranberries and sprinkle with the orange peel strips.
CRANBERRY CUSTARD PIE
Steps:
- For the crust: Add the flour, sugar and salt to a food processor. Process a few times to combine. While pulsing, add the cubes of butter. Keep pulsing until the mixture looks like a coarse meal. Add 2 tablespoons of the water and process again a few times. Add more water until the dough starts to come together. Transfer the dough to a lightly floured work surface. Shape into a round and wrap in plastic. Refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F.
- Remove the pie dough from the refrigerator and roll out into a large round, about 12 inches. Transfer to a 9-inch pie dish, fold over the sides and use a fork to press a design into the edges.
- For the filling: Whisk together the sugar, cornstarch, flour and salt in a medium bowl. In a large bowl, whisk the eggs until uniform in color and no egg white is visible. Whisk in the sugar mixture until smooth. Add the heavy cream, vanilla and orange zest and whisk to combine. Add the cranberries to the bottom of the pie crust and pour the custard over the top.
- Bake until the custard is set with a slight wobble in the center, about 50 minutes. Let cool completely.
- For the assembly: Sprinkle the orange slices with the sugar and use to decoratively garnish the pie before serving at room temperature or chilled.
SIMPLE AND EASY CRANBERRY PIE
This is my aunt's recipe, and so yummy. I was blown away when I finally got the recipe and saw how easy it is. SO yummy with real whipped cream or vanilla ice cream, serve it warm
Provided by Jessica Costello
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Grease a 10-inch pie plate.
- Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts.
- Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter to egg and sugar mixture. Beat well. Pour batter over the top of cranberries.
- Bake for 1 hour.
Nutrition Facts : Calories 383.9, Fat 17.3, SaturatedFat 8.3, Cholesterol 83.4, Sodium 157.3, Carbohydrate 54.6, Fiber 2.3, Sugar 39, Protein 4.9
CRANBERRY ICE CREAM
Provided by Jonathan Reynolds
Categories ice creams and sorbets, sauces and gravies, dessert
Time 20m
Yield A bit more than 1 quart
Number Of Ingredients 6
Steps:
- Boil the cranberries and 1/4 cup water until cranberries are very soft, about 10 minutes. Purée in a food processor and pass through a food mill or fine sieve. Set aside.
- In a saucepan, heat the cream and milk just to a boil. Set aside. Whisk the yolks and sugar together in a small bowl until smooth. Slowly whisk in the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Transfer to a large bowl. Whisk in the cranberry purée and liqueur. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 26 milligrams, Sugar 23 grams
CREAMY CRANBERRY PIE
Turn cranberries into a cranberry pie that balances tart and sweet flavors. This Creamy Cranberry Pie uses JELL-O, COOL WHIP and a pinch of orange zest.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Stir boiling water into dry gelatin in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
- Add whipped topping and orange zest; beat with wire whisk until well blended. Gently stir in cranberry sauce. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
- Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 44 g, Fiber 0.569 g, Sugar 28 g, Protein 2 g
FROSTY CRANBERRY PIE
"It's nice to have this light, not-too-sweet pie in the freezer when unexpected guests stop over for coffee," suggests Mildred Skrha of Oak Brook, Illinois. "It's so easy to put together, and everyone always asks for the recipe."
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 7
Steps:
- In a bowl, beat cream cheese and sugar until light. Stir in cranberry sauce. Fold in whipped topping. Spoon into crusts. , Cover and freeze for up to 3 months. Remove from the freezer 10-15 minutes before serving, Garnish with whipped topping and almonds if desired.
Nutrition Facts : Calories 279 calories, Fat 14g fat (8g saturated fat), Cholesterol 21mg cholesterol, Sodium 148mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY PARFAIT PIE
Many years ago, I dreamed up this recipe for a contest. My family loves it as an alternative to the traditional Thanksgiving desserts. Frozen whipped topping may be substituted for the ice cream and topping, if desired. Frozen strawberries may be substituted for the cranberry sauce.
Provided by BODERBOO
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the cranberry juice in a medium saucepan over low heat. Stir in strawberry flavored gelatin until dissolved. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from heat. Transfer to a medium bowl, and beat with an electric mixer until fluffy.
- In a blender or food processor, finely chop the whole cranberry sauce. Mix in the gelatin mixture and vanilla ice cream until well blended.
- Transfer blended mixture to the prepared graham cracker crust. Chill in the refrigerator 2 to 3 hours.
- In a medium bowl, whip together the heavy cream, white sugar and vanilla extract. Pour over the chilled pie before serving.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 61.2 g, Cholesterol 24 mg, Fat 13 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 256.2 mg, Sugar 48.5 g
Tips:
- Use fresh cranberries. Fresh cranberries have a tart and tangy flavor that is perfect for ice cream pie. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them completely before using.
- Make sure your ice cream is firm. The ice cream should be firm enough to scoop easily, but not so hard that it's difficult to eat. If your ice cream is too soft, it will melt quickly and make the pie difficult to slice.
- Use a graham cracker crust. A graham cracker crust is the classic choice for ice cream pie because it's sturdy and easy to make. You can also use a chocolate cookie crust or an Oreo cookie crust, if you prefer.
- Don't overmix the filling. Overmixing the filling will make it tough. Mix just until the ingredients are combined.
- Chill the pie before serving. This will help the pie to set and make it easier to slice.
Conclusion:
Cranberry ice cream pie is a delicious and refreshing dessert that's perfect for any occasion. It's easy to make and can be customized to your liking. Whether you use fresh or frozen cranberries, a graham cracker crust or a chocolate cookie crust, this pie is sure to be a hit. So next time you're looking for a sweet treat, give cranberry ice cream pie a try. You won't be disappointed.
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