Cranberry Pie

Bright, tangy, and beautifully vibrant — this Cranberry Pie is a holiday showstopper that balances sweet and tart flavors in every silky bite. With its buttery Biscoff cookie crust and creamy cranberry filling infused with orange and ginger, it’s the kind of dessert that turns heads and earns recipe requests. Whether you’re baking for Thanksgiving, Christmas, or simply craving a festive twist, this pie is guaranteed to impress your guests and your taste buds alike.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Sweet-tart perfection: The bold cranberry flavor pairs beautifully with the warmth of ginger and citrusy orange zest.
• Creamy meets crunchy: The silky filling contrasts perfectly with the crisp, buttery Biscoff crust.
• Easy to prepare: No complicated pie dough — just a simple cookie crust and a luscious stovetop filling.
• Make-ahead friendly: Chill it overnight and save time on busy holiday mornings.
• Crowd-pleaser: A unique and elegant twist on traditional cranberry desserts.

Ingredients Needed

For the Crust

• ¼ cup unsalted butter, melted (plus a bit extra for greasing the pie plate)
• 1 (8.8 oz) package Biscoff cookies, finely crushed
• ½ teaspoon kosher salt

For the Filling & Serving

• 1 (0.25 oz) packet powdered gelatin
• 10 oz fresh or frozen cranberries (about 2½ cups)
• ¾ cup packed brown sugar
• Juice and zest of 1 medium orange
• 1 (13.5 oz) can full-fat coconut milk
• 1 teaspoon freshly grated ginger
• 2 tablespoons heavy cream
• ½ teaspoon almond extract (optional but adds a lovely depth)
• ¼ teaspoon kosher salt
• Whipped cream, for serving

How to Make Cranberry Pie

Step 1: Prep the oven and pie plate

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate with melted butter to prevent sticking and ensure an easy release.

Step 2: Make the crust

In a mixing bowl, combine the crushed Biscoff cookies, melted butter, and salt. Stir until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom and up the sides of the greased pie plate — use the back of a measuring cup for an even layer.

Step 3: Bake and cool

Bake the crust for about 10 minutes, or until it’s lightly golden and set. Remove from the oven and let it cool completely on a wire rack. This helps it hold up to the creamy filling later.

Step 4: Bloom the gelatin

In a small bowl, sprinkle the gelatin over ¼ cup of cold water. Let it sit for about 10 minutes to bloom — this step ensures it dissolves smoothly into the filling.

Step 5: Cook the cranberries

In a medium saucepan, combine cranberries, brown sugar, orange juice, and zest. Bring to a gentle simmer over medium heat, stirring occasionally, until most of the cranberries burst and the sauce thickens slightly (about 7 minutes). This concentrates their flavor and color.

Step 6: Add the creamy elements

Stir in the coconut milk, grated ginger, heavy cream, almond extract, and salt. Warm the mixture until steaming — avoid boiling — then remove from heat. Stir in the bloomed gelatin until it fully dissolves.

Step 7: Blend and strain

Transfer the cranberry mixture to a blender or use an immersion blender to puree until silky smooth. Strain through a fine mesh sieve into a clean bowl to remove any skins or solids, leaving a glossy, velvety filling.

Step 8: Chill until set

Pour the cranberry mixture into the cooled crust. Smooth the top with a spatula, then refrigerate for at least 6 hours or overnight, until completely set. Slice and serve with a generous dollop of whipped cream.

Serving and Storage Tips

• Serving suggestion: Garnish with a few sugared cranberries or orange zest curls for a festive finish.
• Storage: Cover the pie loosely with plastic wrap and refrigerate for up to 3 days.
• Freezing: You can freeze the pie (without whipped cream) for up to 1 month. Thaw overnight in the fridge before serving.
• Make-ahead tip: Both the crust and filling can be prepared a day in advance and assembled just before chilling.

Helpful Notes

• No Biscoff? Substitute with graham crackers or gingersnaps for a similar warm-spiced flavor.
• Gelatin-free version: Swap the gelatin for agar-agar if you need a vegetarian option.
• Flavor boost: A splash of Grand Marnier or orange liqueur can elevate the filling’s citrus notes.
• Texture tip: Straining the filling is optional but highly recommended for that silky-smooth, professional finish.

Conclusion

This Cranberry Pie captures the essence of the holidays in one stunning dessert — vibrant, creamy, and bursting with festive flavor. The balance of sweet, tart, and spiced notes makes it a refreshing twist on traditional pies. If you try this recipe, leave a comment and a star rating below!
We’d love to hear how it turned out — did you make any fun variations? Share your creations with us on Pinterest or Facebook and tag your slice of holiday magic.

Frequently Asked Questions (FAQ)

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries work best since dried ones lack the necessary moisture. If needed, rehydrate dried cranberries by soaking them in hot water or orange juice for 30 minutes, then drain before using.

How do I make this pie gluten-free?

Simply use gluten-free cookies (like gluten-free graham crackers or Biscoff-style biscuits) for the crust. The rest of the ingredients are naturally gluten-free.

Why isn’t my filling setting properly?

Ensure the gelatin fully bloomed and dissolved in the warm mixture. If the filling was poured while too hot, it can affect the setting process — cooling before chilling helps.

Can I make this pie ahead of time?

Absolutely! The pie can be made a day or two ahead and kept refrigerated until serving. In fact, the flavor deepens after resting overnight.

Can I substitute coconut milk?

Yes — use heavy cream or half-and-half for a richer, dairy-based version, though it won’t have the subtle coconut undertone.