Cranberry Cream Pie II Recipe
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Cranberry Cream Pie II

By: Stacy  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 4.7 Read Reviews (6)

Rate/Review | 259 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 pie
 

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/3 cup chopped pecans
  • 6 tablespoons butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur (optional)
  • 1 cup heavy whipping cream
  • 2 1/2 cups cranberries
  • 1 cup white sugar
  • 1 tablespoon water
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spread cranberry topping over cream cheese filling. Chill pie thoroughly before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 537 | Total Fat: 34.4g | Cholesterol: 95mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2003 by KERRINOEL 
Was very good, made the cranberry topping with orange juice instead of water. Was delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by stylistmama 
Instead of one crust, I put my filling into the individual graham cracker pie crusts... I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2004 by RachelLee 
This pie was very good! I made it for Thanksgiving and there was absolutely nothing left.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2006 by Yucagringa 
This was really delicious and everyone who tried it said it was just great. I ended up mixing... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2004 by VONJACKIE 
I was unsure about how this pie would turn out, but it turned out better tasting than I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2002 by REMERSENDER 
Very tasty. Though I would let the cream set overnight instead of just three hours because it... MORE

 
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