Cranberry Cream Pie Recipes

CRANBERRY CREAM PIE (NO BAKE)

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

Steps:

• In a bowl, beat cream cheese until smooth. In another bowl, combine cream, sugar and vanilla; beat until soft peaks form. Beat into the cream cheese until blended. Fold in cranberry sauce. Spoon into crust. , Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before slicing.

CRANBERRY PIE

Steps:

• Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees. Bake 40 minutes more.

CRANBERRY CREAM PIE

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!

SOUR CREAM CRANBERRY PIE

Steps:

• Heat oven to 450 deg F.
• Prepare and bake pie crust as directed on package for one-crust baked shell using 9 inch pie pan.
• Cool 30 minutes or until completely cooled.
• Reduce oven temperature to 400 deg F.
• During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well/ Stir in all remaining filling ingredients (sour cream to cranberries).
• Bring to a boil, stirring constantly.
• Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly.
• Remove from heat; cool 5 minutes.
• Meanwhile, in large bowl; beat egg whites and cream of tartar until foamy.
• Gradually beat in 1/4 cup sugar until stiff peaks form.
• Beat in vanilla.
• Pour hot filling into cooled baked shell.
• Spoon meringue over filling sealing to edge of crust to prevent shrinking or weeping.
• Bake at 400 deg F for 8 to 10 minutes or until light golden brown.
• Cool on wire rack for at least 45 minutes or until slightly cooled.
• Serve immediately, or refrigerate until serving time.
• Store in refrigerator.

CRANBERRY CREAM PIE

Steps:

• DAY ONE: Preheat oven to 325°F.
• Stir sugar and corn starch together in a baking dish. Add cranberries and orange liqueur. Cover and bake for 1 hour. Cool, then refrigerate.
• DAY TWO: Stir sugar and cornstarch together in a double boiler. Slice vanilla bean in half lengthwise, scrape out seeds; add seeds and bean to double boiler.
• Stir in milk, cream and salt. Heat double boiler and cook pudding, stirring.
• Cook until quite thick.
• Stir a little of the pudding into the egg yolks, then stir in a little more pudding and add to the double boiler. Cook a little longer to thicken pudding. Cool and refrigerate.
• DAY THREE: Cook pie shell per package directions. Cool.
• Stir cranberries to break up jelly. Stir into pudding and pour mixture into the pie shell. You will have some filling left over. Refrigerate until serving.