Cranberry Whipped Pie Recipe

Tangy and flavorful, this creamy pie is bursting with the refreshing taste of cranberries.
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  • 1 cup orange juice
  • 1 cup sugar
  • 18 gingersnap cookies - crumbled
  • 1/2 cup almonds - slivered
  • 4 tablespoons unsalted butter - melted
  • 1 package gelatin - unflavored
  • 8 ounces cranberries - thawed
  • 16 ounces non-dairy whipped topping
  • 1/2 orange - zested
Container:9 inch springform pan, small saucepan, food processor, large bowl
20 mins
5 hrs
  • Warm the orange juice and sugar in a saucepan over medium heat until the sugar is dissolved.
  • Set aside in a bowl in the refrigerator to cool for approximately 30 minutes.
  • Pulse the cookies and almonds in a food processor until finely ground.
  • Add the butter and pulse to combine.
  • Press the cookie mixture into the bottom of the springform pan.
  • Clean the food processor, add the cranberries and 1/4 cup cooked orange syrup and purée.
  • Sprinkle one envelope of gelatin over the remaining orange syrup and let stand for one minute.
  • Stir until the gelatin dissolves.
  • Add puréed cranberries and stir to combine.
  • Add orange zest and stir.
  • Fold the cranberry mixture and the non dairy whipped topping in a large bowl.
  • Gently fold them together to combine.
  • Pour the cranberry mixture into the crust.
  • Refrigerate until set, approximately 4 hours.
  • Top with a dollop of non dairy whipped topping if desired.
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