Cape Cod Cranberry Velvet Pie
Outstanding combination of cranberry sauce and cream cheese whipped together into this fluffy no-bake frozen pie recipe. It's love at first bite.
Yield
4 servingsPrep
20 minCook
0 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
shortbread pie crust
|
* |
| 8 | ounce |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| 2 | cups |
whipped cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 16 | ounce |
cranberry sauce
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
shortbread pie crust
|
* |
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 473 | ml |
whipped cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 462.4 | ml/g |
cranberry sauce
canned |
|
Directions
The tartness of the cranberries matches perfectly with the richness of cream cheese and whipped cream in this family favorite.
Beat the cream cheese in a large mixing bowl until light and fluffy.
In a medium chilled mixing bowl, beat together the whipping cream, sugar, and vanilla extract until soft peaks have formed.
Gradually add portions of the whipped cream to the cream cheese, beating after each addition until smooth and creamy.
Reserve a number of whole cranberries from the sauce for garnish. A small handful of fresh cranberries (if you have them on hand) also work just as well for garnishing.
Fold the remaining cranberry sauce into whipped mixture.
Spoon mixture into pie crust. Freeze for approximately 4 hours until firm. Garnish with reserved berries.
Remove from freezer about 15 minutes before serving to allow to soften ever so slightly.
