Cranberry Orange Pie with Graham Cracker Crust
Cranberry Orange Pie with Graham Cracker Crust

When the season calls for tart cranberries, sweeten them with orange and fold into a graham cracker crust for a unique vegan frozen pie.



  1. To make the pie crust: Preheat oven to 365 degrees
  2. In a food processor, pulse cinnamon graham crackers until they resemble fine grains of sand
  3. In a bowl combine 2 cups graham cracker crumbs and 4 Tablespoons coconut oil. Note: If coconut oil is solid, put glass jar in pan of warm water until it liquefies
  4. Form crust into pie dish and bake for 15-18 minutes, remove from the oven and let cool.
  5. Make a double batch of Cranberry Orange, to use for the pie filling
  6. Fold in the double recipe of Cranberry Orange Yonanas into the cooled pie crust
  7. Cover and freeze a minimum 4 hours or overnight
  8. Let pie thaw approximately 30 minutes before slicing.
Serves: 8