Cranberry Harvest Pie–Perfect for the Holidays

8 servings
28 min

Isn’t this the one time of year when you really, truly need a double oven? I know we do. It takes some real planning to make sure the oven is freed up for the precious turkey. Of course most desserts can be made a day ahead and be just fine. Since this dessert is frozen, it can be made a week ahead, freeing up that precious oven space.

Crust from Scratch

This pie calls for a graham cracker crust. The best crust on the planet according to my husband. You can easily pick up a pre-made crust at the store, but I highly encourage you to put forth the extra effort and make this crust yourself. It isn’t difficult at all and really quite quick! All you need is a box of graham crackers (not to be snobby, but HoneyMaid Graham crackers are superior to any generic we have tried…really), 1/2 cup melted butter and 1/3 cup sugar…that’s it!

Make your Own Whipped Cream

Another shortcut you could take for this recipe would be cool-whip or any other pre-made topping. However, not to preach, but those are really filled with nasty ingredients. If you have never made your own whipped cream, I challenge you to give it a try! I will give you some tips and I even share a video with this recipe to help you succeed

Cranberry Harvest Pie–Perfect for the Holidays
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 8 Minutes Total time: 28 min
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  • 8 oz Cream Cheese softened
  • 1 Cup Heavy Cream (whipping cream)
  • 1/4 Cup Sugar
  • 1/2 Tsp Vanilla (optional) This is optional
  • 16 oz Can Whole Cranberry Sauce Use what you have if you don't have whole cranberry sauce, it will be fine
Graham Cracker Pie Crust
  • 2 Cups Crushed Graham Crackers 1 package plus 2 crackers
  • 1/2 Cup Melted Butter
  • 1/3 Cup Sugar
Set the cream cheese out to soften. Place your bowl and beater in the freezer.
Prepare Your Pie Crust
Place one stick of butter in your pie dish. Put it in the oven while it preheats.
When the butter is melted, stir in the crushed graham crackers and the sugar.
Using a measuring cup, press the crumb mixture into the shape of a crust.
Bake this at 400 for 5-8 minutes. Set aside to cool.
Create the Filling
Next, whip the heavy cream. Remove your chilled bowl and beaters from the freezer. Pour the chilled cream into the bowl.
Add the sugar and vanilla. Whip on high speed for 2-3 minutes until soft peaks form.
Open the can of cranberries, reserve two tbs for garnish. Lastly, combine the cream cheese and then fold in the cranberries.
Cover and freeze for at least 2 hours, but up to a week, or possibly longer.
  • After playing around with this recipe a few times, I have decided that the pie is smoothest if you heat the cream cheese in the microwave for about 45 seconds to really soften it. You can also whip it some before adding it to the whipped cream. This seems to give the smoothest results.
  • Freezing tip: To avoid freezer burn or the pie absorbing freezer smells, see if your pie plate will slide into a gallon freezer bag. This will protect it better than plastic wrap or foil. You may do a combination of all three if you plan to store it for very long.
The Everyday Farmhouse
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