Cranberry Oreo Ganache Pie with Whipped Cream Recipe
Introduction
This cranberry pie offers a delightful blend of tart fresh cranberries and creamy filling, all nestled in a rich Oreo ganache crust. It’s the perfect dessert to brighten up any holiday table or cozy gathering with its vibrant flavors and smooth texture.
Ingredients
- 12 oz bag fresh cranberries (or frozen and thawed)
- 3/4 cup granulated sugar (brown sugar can be substituted)
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 1/2 cup water
- 1/2 tsp vanilla extract
- Pinch of salt
- 3 cups heavy cream (cold)
- 12 ounces cream cheese (softened to room temperature, about 1 1/2 blocks)
- 2/3 cup powdered sugar
- 2 tsp vanilla extract
- 22 Oreo cookies (regular, not double stuf)
- 4 tablespoons butter (melted)
- 1/2 cup heavy cream
- 4 ounces dark chocolate, finely chopped (bittersweet or semi-sweet works)
- 1 ounce dark chocolate bar (finely sliced, for topping)
Instructions
- Step 1: Make the cranberry sauce by combining the water, orange zest and juice, sugar, vanilla extract, and cranberries in a saucepan. Cook over medium heat until the mixture thickens and most cranberries have burst, leaving some whole. Remove from heat, cool completely, then refrigerate for several hours or overnight.
- Step 2: Prepare the Oreo ganache crust. Preheat the oven to 350°F (175°C). Pulse whole Oreos in a food processor until they become crumbs. Mix the crumbs with melted butter, then press the mixture firmly into the bottom and up the sides of a pie pan. Bake for 10 minutes.
- Step 3: While the crust bakes, heat 1/2 cup heavy cream in a small saucepan just until simmering. Pour it over the chopped dark chocolate in a heat-safe bowl, let sit for a few minutes, then stir until smooth. Once the crust has cooled slightly, pour the ganache over it, tilting the pan to coat evenly. Chill the crust in the refrigerator or freezer while preparing the filling.
- Step 4: Make the filling. In a large bowl, whip 3 cups cold heavy cream with powdered sugar and vanilla extract until stiff peaks form; set aside. In another bowl, beat the cream cheese until smooth. Add the chilled cranberry sauce and mix until fully combined. Set aside half of the whipped cream for topping, then gently fold the remaining whipped cream into the cranberry mixture in batches until light and smooth.
- Step 5: Assemble the pie by spreading the filling evenly into the chilled crust. Smooth the top with an offset spatula. Top with the reserved whipped cream, beating it briefly if needed to maintain stiff peaks. Sprinkle with shaved dark chocolate if desired.
- Step 6: Refrigerate the pie for at least 6 hours or up to 2 days to set. For a cleaner slice and extra cold serving, freeze the pie or individual slices for 30–60 minutes before serving.
Tips & Variations
- Substitute brown sugar for granulated sugar in the cranberry sauce for a deeper, caramel-like flavor.
- Use regular Oreos, not double stuf, to keep the crust from becoming too sweet or soft.
- Chilling the crust thoroughly before adding filling helps the ganache set firmly and prevents mixing.
- For a citrus boost, add a teaspoon of lemon juice to the cranberry sauce.
- Top with fresh cranberries or a sprig of mint for a festive garnish.
Storage
Store the pie covered in the refrigerator for up to 2 days. For best texture, avoid freezing the whole pie; instead, freeze individual slices if needed and thaw briefly before serving. Reheat is not recommended as this pie is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well as long as they are fully thawed before cooking. This helps the sauce cook evenly and develop the right texture.
Is it possible to make this pie ahead of time?
Absolutely. In fact, making the cranberry sauce a day ahead enhances the flavors. The pie can be assembled and refrigerated for up to 2 days before serving.
PrintCranberry Oreo Ganache Pie with Whipped Cream Recipe
This delicious Cranberry Pie features a tangy homemade cranberry sauce blended into a creamy, smooth cream cheese filling set atop a rich Oreo cookie crust with a luscious dark chocolate ganache layer. Finished with whipped cream and shaved chocolate, this no-bake pie offers a perfect balance of tart, sweet, and chocolatey flavors ideal for festive occasions or any time of year.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cranberry Sauce
- 12 oz bag fresh cranberries (or frozen and thawed)
- 3/4 cup granulated sugar (brown sugar can be substituted)
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Oreo Ganache Crust
- 22 Oreo cookies (regular, not double stuf)
- 4 tablespoons butter (melted)
- 1/2 cup heavy cream
- 4 ounces dark chocolate (bittersweet or semi-sweet, finely chopped)
Filling
- 3 cups heavy cream (cold)
- 12 ounces cream cheese (softened to room temperature, about 1 1/2 blocks)
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
Topping
- Reserved whipped cream from filling
- 1 ounce dark chocolate bar (finely sliced or shaved)
Instructions
- Make the cranberry sauce: In a saucepan, combine the water, orange zest, orange juice, sugar, vanilla extract, and cranberries. Cook over medium heat, stirring occasionally, until the mixture thickens and most cranberries burst, leaving some whole for texture. Remove from heat and cool completely, then refrigerate for several hours or overnight.
- Prepare the Oreo ganache crust: Preheat oven to 350°F (175°C). Pulse whole Oreos in a food processor to fine crumbs. Mix crumbs with melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a pie pan. Bake for 10 minutes, then remove and allow to cool slightly.
- Make the chocolate ganache layer: Heat the 1/2 cup heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the chopped dark chocolate in a heat-safe bowl. Let it sit for a few minutes to soften the chocolate, then stir until smooth and glossy. Pour the ganache over the cooled Oreo crust and tilt the pan to coat evenly. Chill in the refrigerator or freezer to set while preparing the filling.
- Prepare the filling: In a large chilled bowl, whip the 3 cups cold heavy cream with powdered sugar and 2 teaspoons vanilla extract until stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth. Fold the chilled cranberry sauce into the cream cheese until thoroughly combined. Reserve half of the whipped cream for topping, then gently fold the remaining whipped cream into the cranberry cream cheese mixture in batches until light and smooth.
- Assemble the pie: Spread the filling evenly onto the chilled crust and smooth the top with an offset spatula. Top with the reserved whipped cream, lightly re-whipped if necessary to maintain stiff peaks. Sprinkle finely shaved dark chocolate over the top to garnish.
- Chill and serve: Refrigerate the assembled pie for at least 6 hours and up to 2 days to let it set properly. For cleaner slices and extra-cold servings, place the pie or individual pieces in the freezer for 30–60 minutes before serving.
Notes
- Use fresh or thawed frozen cranberries for best flavor and texture.
- Allow the cranberry sauce to chill thoroughly to avoid a runny filling.
- Regular Oreos are preferred over double stuf for the crust to maintain texture.
- Chill the whipping cream and mixing bowls for easier whipping and better volume.
- The pie requires several hours in the refrigerator for proper setting; plan ahead.
- For a lower sweetness version, reduce the sugar slightly in the cranberry sauce or filling.
Keywords: cranberry pie, cranberry dessert, Oreo crust pie, cream cheese pie, chocolate ganache pie, holiday dessert
