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!
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.
Notes
To slice, run a sharp knife under hot water, then slice the pie.