Cranberry cream pie recipe

Here is the recipe for the pie we made last night. It didn't firm up as much as it should have so it was more like a pudding than a pie but maybe if someone else makes it they can figure out where I went wrong. It seemed like the gelatin didn't dissolve well so maybe that is why it didn't harden as much as it should have. It was delicious anyway. We had a pie of it today but had to but it in a bowl instead of using a plate, haha!

I plan to try it again since I still have all the ingredients. This time I may add more gelatin. Oh, and we bought the crust to save on time and it was a good thing since we plan to try it again tomorrow.

This is taken from the Real Simple site:

1 cup fresh orange juice
1 cup sugar
5 ounces shortbread cookies
1/2 cup (2 1/2 ounces) roasted almonds
4 tablespoons (1/2 stick) unsalted butter, melted
1 8-ounce package frozen cranberries, thawed
1 1/4-ounce packet unflavored gelatin
2 cups heavy cream

Special Equipment: 9-inch springform pan

Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.

Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan.

Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.

Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.

Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.

Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.