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Cranberry Cream Pie II

Rated as 4.6 out of 5 Stars

"This pie has a graham cracker and pecan crust with a cream cheese layer underneath a cranberry topping. I make it every Thanksgiving and it's a big hit. I am always asked for copies of this recipe."
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1 h 30 m servings 533
Original recipe yields 8 servings (1 pie)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons white sugar, and chopped pecans. Mix well, then stir in melted butter or margarine. Mix until ingredients are thoroughly combined. Press mixture into pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool to room temperature.
  3. To Make Cream Cheese Filling: In medium mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar. Scrape sides of bowl. Add vanilla extract. Add orange liqueur if desired. Mix well.
  4. In a separate bowl, beat whipping cream until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled crust. Cover with plastic wrap or aluminum foil and chill at least 3 hours.
  5. To Make Cranberry Topping: In a medium saucepan, combine cranberries, 1 cup white sugar, and 1 tablespoon water. Cook over medium heat, stirring constantly, until mixture comes to a full boil and cranberries begin to pop. Remove from heat. Mix cornstarch and 2 tablespoons water together in a small bowl, until smooth, then stir into cranberry mixture. Return pan to heat. Cook until mixture boils and thickens, stirring constantly. Remove from heat and cool to room temperature.
  6. Spread cranberry topping over cream cheese filling. Chill pie thoroughly before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 533 calories; 34.1 53.9 4.3 94 236 Full nutrition

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Read all reviews 10
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Was very good, made the cranberry topping with orange juice instead of water. Was delicious!

Instead of one crust, I put my filling into the individual graham cracker pie crusts... I also added a little brown sugar to my cranberry mixture. This was absolutely delicious and got lots of ...

This pie was very good! I made it for Thanksgiving and there was absolutely nothing left. After reading the other reviews, I made sure to whip the cream cream and whipping cream really well befo...

I was unsure about how this pie would turn out, but it turned out better tasting than I expected. However, it wasn't very pretty looking, very sloppy and messy. I used a ready made graham crac...

This was really delicious and everyone who tried it said it was just great. I ended up mixing dried fruit and dried cranberries as I made several pies and did not have enough cranberries, and i...

Very tasty. Though I would let the cream set overnight instead of just three hours because it was still a little soft when I put the cranberries on, but that can also be because I made it with s...

I have been making this recipe for many years. The contrast between the sweet creamy base and tart topping is the BEST. I now live outside the US where I cannot get fresh cranberries. I did sour...

I added a little extra vanilla to the filling and a 1/2 tsp of cinnamon to the topping, just because I love cinnamon and vanilla. Excellent recipe! This could easily be made with other fruit t...

I made it just like the recipe called, only thing I would change is only add 1 tbsp of Orange liqueur. It was over powering. Otherwise it would have been good.