Cranberry Cream Pie

Cranberry Cream Pie
Photo by Beatriz Da Costa


  • 5 ounces shortbread cookies
  • 1 8-ounce package frozen cranberries, thawed
  • 1 cup sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 1/4-ounce packet unflavored gelatin
  • 2 cups heavy cream
  • 1 cup fresh orange juice
  • + 1 more ingredients
    • ½ cup (2 1/2 ounces) roasted almonds

Special Equipment: 9-inch springform pan Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes. Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pu...

View full recipe at My Recipes


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