An easy breezy and completely delicious Frozen Cranberry Pie. Sweet and tart, topped with fresh whipped cream and toasted almonds. Whip this up in no time!
This Frozen Cranberry Pie is quick, simple, and is a no-bake recipe! It has graced the table at our holiday gatherings for as long as I can remember, and is a staple item for our family.
Now, while this appears to be a dessert, my family would be very quick to correct you and tell you that this is, in fact, a SIDE DISH. Get it right, ok!? I actually do eat it as a dessert, though, and you can decide for yourself how and when you’d like to eat this 😉
This is one of many staple items in our Rowe Family Cookbook that we put together a couple of years ago. Myself, my sister, aunt, and mom all got together to make and photograph items for each section of the cookbook. It was quite the project, but having all of our cherished recipes in one place has been amazing!
How do I make Frozen Cranberry Pie?
- Jellied Cranberry. This recipe uses one can of jellied cranberry sauce with a touch of lemon juice mixed in. Simply whisk it together!
- Whipped Cream. Heavy cream is whipped to make a fresh and fluffy cream to top your cranberry layer.
- Toasted Sliced Almonds. Toast the almonds, allow them to cool, then fold into the whipped cream. Reserve a few almonds to garnish the top of your pie.
Can I use homemade cranberry sauce?
Yes! You can also use non-jellied canned cranberry sauce. If using homemade, just be sure to measure out or weight your cranberry layer to achieve the appropriate layers.
Run a sharp knife under hot water and cut all slices of the pie at once. You may need to run knife under hot water a few times during this process. Make sure you wipe off the blade so you don’t soak your pie!
If you are serving this as a side dish, slice and place on your table right before ready to eat. If serving as a dessert, slice and set out right before ready to eat dessert.
How to store the Frozen Cranberry Pie
The Frozen Cranberry Pie will, naturally, become unfrozen. This is best eaten the day it is removed from the freezer and will only last one day. Store, covered, in the fridge – it will just be a refrigerated pie for day two.
Frozen Cranberry Pie
- Stand mixer with whisk attachment, or handheld mixer
- 9 inch pie dish
- 1 can jellied cranberry sauce (14 oz can)
- 2 tablespoons lemon juice
- 1 cup heavy whipping cream 238g
- ¼ cup powdered sugar 30g
- 1 teaspoon vanilla
- ¾ cup sliced almonds toasted (50g)
- Toast the sliced almonds in a large pan over medium heat, stirring occasionally until lightly browned. Transfer the almonds to a plate and allow to cool completely.
- Mix the cranberry and lemon juice together with a whisk, then spread evenly into the bottom of 9-inch pie dish. Place the pie dish in the freezer for about 30 minutes to set the cranberry before adding the whipped cream. Also add the bowl of your stand mixer and whisk attachment (or whatever bowl you will whip your cream in) to the freezer. This will help your cream whip up best.
- After 30 minutes, whip the heavy cream to soft peaks, then add the sugar and vanilla and whip until stiff peaks form. Using a spatula, fold in the almonds, reserving some for top. Spread the cream mixture over the cranberry layer, then sprinkle the top with the reserved almonds. Cover and freeze for at least 3 hours before serving.