Cranberry Cream Pie

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overhead view of Cranberry Cream Pie

Cranberry Cream Pie is tart and fruity with a buttery gluten-free biscuit crust, topped with whipped cream clouds.

overhead view of Cranberry Cream Pie

I have to be honest that the main reason I made this Cranberry Cream Pie was because I wanted some colour. Our house has a tendency to be a bit brown. There is original stripped wood everywhere; floors, doors, skirting, shutters, my bakers rack and our dining table. And that is just our living area. It definitely has a cosy relaxed feel (and by relaxed I mean messy) but it does crave colour. I love this time of year when the bright red and plush burgundy tones really ramp up the warm snug vibe we’ve got going on. And sometimes I need that colour to not just be present in the cushions, candles or Christmas decorations but in our glorious Christmas feast.

side view of a slice of Cranberry Cream Pie

It helps that Cranberry Cream Pie is not only the most stunning deep magenta but is also utterly delicious. This pie has it all, the looks and the personality. Zingy, creamy and crunchy.

overhead view of Cranberry Cream Pie

Cranberry Cream Pie has a thick biscuit crust, made from my favourite gluten-free oat biscuits and plenty of melted butter. The filling is so easy to pull together. just fruity fresh cranberries pureed and mixed with condensed milk, a spritz of lemon juice and egg yolks. It’s really just a wobbly cranberry custard. I used whipping cream to adorn this lovely pie as it’s a bit lighter than double cream and dissolves beautifully in your mouth. Of course use double cream or heavy cream if that’s all you can find. Whipping cream doesn’t see as prevalent as it once was.

I really like the idea of serving Cranberry Cream Pie on Christmas Eve this year alongside our Christmas Glazed Ham. The beautiful colours of the Christmas table lit by candlelight, with a vibrant taste to match, sounds incredibly appealing.

overhead view of Cranberry Cream Pie with slice taken out

If you make this Cranberry Cream Pie then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own kitchen creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

side view of a slice of Cranberry Cream Pie

overhead view of Cranberry Cream Pie

Cranberry Cream Pie

Cranberry Cream Pie is tart and fruity with a buttery gluten-free biscuit crust, topped with whipped cream clouds.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 726kcal


  • 450 g cranberries + 3 tablespoons water
  • 500 g gluten-free oat biscuits*
  • 200 g unsalted butter
  • Juice ½ lemon
  • 8 egg yolks
  • 1 tin condensed milk 397g
  • 400 ml whipping cream


  • Pre-heat the oven to 170°C/ 150°C fan/gas mark 3.
  • Place the cranberries in a medium sized saucepan with the water and cook on a low heat for about 15 minutes, stirring occasionally until the cranberries have broken down.
  • Blend the cranberries until they are smooth then set aside in the fridge to cool completely.
  • Melt the butter in a small saucepan and leave to cool for a few minutes just so the butter is warm rather than hot which helps your biscuit base from becoming too greasy.
  • Whizz up the biscuits in a food processor then with the mixer still on pour in the melted butter until it combines with the biscuit to become a thick sandy texture.
  • Press the biscuit crust into a 23cm pie dish using the back of a spoon and push the base up the sides of the dish.
  • Bake the crust for 18 minutes then remove from the oven. Gently re-press and shape the biscuit crust which might have puffed up a bit and then leave to cool in the fridge to set whilst you make the filling.
  • Turn the oven down to 160°C/140°C fan/gas mark 1.
  • Mix the cranberries, lemon juice, egg yolks and condensed milk in a large mixing bowl.
  • Pour the cranberry filling into pie shell, smoothing out the top.
  • Bake the pie for 25 minutes, the cranberry filling should still be a little wobbly.
  • Leave to cool and set in the fridge overnight.
  • Whip the cream until thick and it can hold its shape then pipe over the top of the pie.
  • Serve chilled.


*my favourite oat biscuits to use at the moment are Nairn's Oats & Syrup Biscuit Breaks. They are too yummy!


Calories: 726kcal | Carbohydrates: 60g | Protein: 9g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 277mg | Sodium: 337mg | Potassium: 286mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1470IU | Vitamin C: 7.3mg | Calcium: 183mg | Iron: 1.9mg
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I would be nowhere without my Magimix 4200XL Food Processor – Satin for making the crust for this recipe. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

I bought this immersion blender when I began weaning Beau a few months ago and haven’t looked back. My big blender isn’t always appropriate when blending a small amount of food. Also these cranberries blend to quite a thick paste and I could imagine most of the fruit getting lost beneath the blades. This immersion blender is perfect. You stick it directly in the saucepan and your cranberries are blended in moments. I also liked the fact that there was still a little bit of texture – the blend is not 100% smooth. I like this Russell Hobbs Food Collection Hand Blender 22241, 200 W – White as it’s extremely affordable and straightforward to use.

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