Frozen Cranberry Pie Recipes

Steps:

• Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
• Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
• If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
• In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
• About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.

Steps:

• In a bowl, whisk cranberry sauce and orange zest until blended. Fold in ice cream and food coloring if desired. Cover and freeze for 15 minutes., Meanwhile, sprinkle crushed wafers in a 9-in. pie plate coated with cooking spray. Freeze for 10 minutes. Spoon ice cream mixture into pie plate. Cover and freeze 4 hours or until firm. Toss cranberries and orange peel in sugar. Remove pie from freezer 10-15 minutes before cutting. Garnish with sugared cranberries and orange peel.

Steps:

• Spread the pie crust in a 9 inch pie plate and bake at 450 degrees for 9- 11 minutes until light golden brown; cool completely.
• For the filling combine the 2 C of cranberries and 1 C of sugar and let stand for 5 minutes.
• Add the egg whites, orange juice concentrate, vanilla and salt and beat on a low speed until blended and frothy.
• Beat on high speed until stiff peaks form.
• Fold into the cranberry mixture.
• Pour into the cooled crust and freeze until firm and ready to serve.
• At serving time make the glaze by combining the 1/4 C sugar and cornstarch, in a small pan, then the 1/2 C cranberries and 1/3 C water.
• Cook and stir until the mixture becomes thick and bubbly.
• Cool.
• Spoon over the pie right before serving, spreading and shaping the glaze into a star shape on top of the pie.
• Cooking and preparation time are divided between the filling and glaze.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
• For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
• In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
• To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
• For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

Steps:

• Blend cream cheese, sugar, and mayonnaise together in a bowl. Add pineapple, cranberry sauce, and pecans; mix to combine. Fold in frozen whipped topping and mini marshmallows.
• Pour mixture into graham cracker pie crust. Freeze until firm, about 2 hours.

Steps:

• Spray a 9 inch pie pan with nonstick spray. Coat with the crushed cookies, set aside.
• In a chilled medium mixing bowl stir the ice cream with a wooden spoon until just softened. Fold in the cranberry sauce and orange peel until just combined. Spoon mixture into the prepared pie pan.
• Cover and freeze for at least 4 hours or until firm.
• To serve, cut into wedges. If desired, garnish with sugared cranberries.
• To make sugared cranberries, roll frozen cranberries in sugar.

Steps:

• In a bowl, beat cream cheese until fluffy. In another bowl, whip whipping cream, sugar and vanilla until thick but not stiff. Add to cream cheese, beating until smooth and creamy. Fold in cranberry sauce. , Spoon into pie crust; freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving.

Steps:

• In a small bowl, mix together oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
• In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in raspberries, juice, lemon juice, and cool whip until completely combined. Pour mixture over top of oreo crust and freeze 8 hours (or overnight).
• Remove from freezer, top with fresh raspberries, and let thaw for 15 minutes before serving.