Cranberry Cream Pie Ii Recipes

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CRANBERRY CREAM PIE (NO BAKE)



Cranberry Cream Pie (No Bake) image

Another find from the Cape Cod Cranberry Growers' Association. Unlike other cranberry cream pies here on 'Zaar, this beautiful and easy recipe requires no baking and showcases fresh (or frozen) cranberries rather than dried berries or canned cranberry sauce. If you use a store-bought graham cracker crust, it's even faster to put together. For an especially pretty presentation, garnish with a little whipped cream. NOTE: Prep time does not include cooling for the sauce; cook time is chilling time for the prepared pie.

Provided by Lynne M

Categories     Pie

Time 4h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

3/4 cup sugar
2 teaspoons cornstarch
1/4 cup cold water
2 cups cranberries
1 pie crusts, baked (9 inches) or 1 graham cracker crust (9 inches)
1 cup confectioners' sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
6 ounces cream cheese, softened

Steps:

  • In a saucepan, combine sugar, cornstarch and water and stir until smooth.
  • Add cranberries, and bring to boil; boil for 2 minutes, stirring constantly. Reduce heat; cook until berries pop, about 5 minutes. Set aside and let cool.
  • In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream.
  • Pour cream cheese mixture into pie shell and spread evenly. Top with cranberry mixture. Chill for at least 4 hours. Keep refrigerated until ready to serve.

CRANBERRY CREAM PIE



Cranberry Cream Pie image

Make and share this Cranberry Cream Pie recipe from Food.com.

Provided by Sharon123

Categories     Pie

Time 30m

Yield 1 pie

Number Of Ingredients 12

1 cup dried cranberries
1 cup white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
2 eggs, lightly beaten
1/2 cup sour cream
1/4 cup butter, diced
1 (9 inch) pie crusts, baked
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Cover the dried cranberries with boiling water. Let stand for 5 minutes and then drain.
  • In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat stirring constantly until the mixture thickens and boils. Boil and stir for about 2 minutes. Remove from heat.
  • Stir in the sour cream, butter and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate overnight.
  • Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over top of the pie. Serve and enjoy!

Nutrition Facts : Calories 4033, Fat 248.7, SaturatedFat 129.6, Cholesterol 998.5, Sodium 2116.8, Carbohydrate 403.6, Fiber 12.7, Sugar 229.4, Protein 57.5

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