No Bake Cranberry Pie
Cranberry Pie is made with a rich & buttery shortbread crust and fresh, tart cranberries folded into a sweet and creamy filling.
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- 2 packages Walkers Shortbread Fingers (5.3 oz each, or Walkers Shortbread Rounds)
- ¼ cup unsalted butter (melted)
- 2 tablespoons granulated sugar
- 12 ounces cranberries (fresh or frozen)
- ⅔ cup granulated sugar
- 3 tablespoons orange juice
- 3 ounces cranberry gelatin ( or raspberry, 85 g)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
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Place shortbread cookies in a food processor and process until you have fine crumbs. Add melted butter and sugar and pulse a few more times.
Press the crumb mixture into a 9" pie plate and refrigerate while you make the filling.
Bring cranberries, sugar, and orange juice to a boil in a medium saucepan. Reduce heat to a simmer and cook 8-10 minutes or until the cranberries are done popping and are cooked. While the cranberries are still hot, strain through a mesh strainer.
Stir the gelatin into the warm strained cranberries. Cool to room temperature on the counter (about 1 hour). Do not refrigerate.
Once the cranberry mixture is cooled, whip the heavy cream and powdered sugar in a bowl until stiff peaks form. Fold the whipped cream into the cranberry mixture.
Spread into the prepared crust and refrigerate until at least 4 hours or until set.
Garnish with additional whipped cream and sugared cranberries if desired.
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