Cranberry Orange Cream Pie Recipes
CRANBERRY CREAM PIE II
This pie has a graham cracker and pecan crust with a cream cheese layer underneath a cranberry topping. I make it every Thanksgiving and it's a big hit. I am always asked for copies of this recipe.
Provided by Stacy
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons white sugar, and chopped pecans. Mix well, then stir in melted butter or margarine. Mix until ingredients are thoroughly combined. Press mixture into pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool to room temperature.
- To Make Cream Cheese Filling: In medium mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar. Scrape sides of bowl. Add vanilla extract. Add orange liqueur if desired. Mix well.
- In a separate bowl, beat whipping cream until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled crust. Cover with plastic wrap or aluminum foil and chill at least 3 hours.
- To Make Cranberry Topping: In a medium saucepan, combine cranberries, 1 cup white sugar, and 1 tablespoon water. Cook over medium heat, stirring constantly, until mixture comes to a full boil and cranberries begin to pop. Remove from heat. Mix cornstarch and 2 tablespoons water together in a small bowl, until smooth, then stir into cranberry mixture. Return pan to heat. Cook until mixture boils and thickens, stirring constantly. Remove from heat and cool to room temperature.
- Spread cranberry topping over cream cheese filling. Chill pie thoroughly before serving.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 53.9 g, Cholesterol 94.5 mg, Fat 34.1 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 19 g, Sodium 236.4 mg, Sugar 40.2 g
CRANBERRY-ORANGE CREAM PIE
Here's an easy dessert that can be chilling while making other meal preparations. The hint of orange adds a tasty touch.-Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a small saucepan, bring cranberry sauce and brown sugar to a boil. Remove from the heat; stir in gelatin until dissolved. Transfer to a large bowl. Cover and refrigerate for 45 minutes or until partially set., In a small bowl, beat cream until stiff peaks form. Fold whipped cream and pecans into gelatin mixture. Spread into pie crust. Cover and refrigerate for at least 4 hours. Garnish with additional whipped cream.
Nutrition Facts :
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- Make the Crust: In a medium bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is coated. Cut the butter into the flour by pressing the pieces between your fingers and thumbs, flattening the cubes into big shards.
- Continue to toss the butter with the flour as you work, re-coating the pieces. Mix until the butter is about the size of walnut halves.
- Make a well in the center of the bowl and add the water. (Have more at the ready.) Toss the mixture gently to moisten it. Add more water, 1 to 2 tablespoons at a time, until the dough comes together. When it starts to come together, you can mix by gently kneading the dough to make it more homogenous. The dough should hold together easily without feeling dry and crumbly or wet and sticky. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes (and up to 3 days) before using.
- On a lightly floured surface, roll out the dough about 1 inch wider than a 9-inch pie plate (it should be about ¼ inch thick). Transfer to the pie plate, gently pushing it into the base. Trim the overhang to about ½ inch around the edge of the plate. Tuck and crimp as desired. Refrigerate for at least 15 minutes before baking.
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- Place softened cream cheese in a stand mixer with paddle attachment and beat until smooth and fluffy, about a minute.
- Remove cranberry sauce to a bowl, chop up slightly with a fork, and microwave on a low setting for 30 seconds to a minute. You want it to soften up and start to break down but not melt.
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- Roll out dough. Fit into a 9-inch pie plate, crimping edges as desired. Top with a square of parchment paper slightly than pie plate; fill with pie weights.
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