Cranberry Cream Pie II Recipe -
Cranberry Cream Pie II Recipe
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Cranberry Cream Pie II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
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Reviews More Reviews

Oct 26, 2003

Was very good, made the cranberry topping with orange juice instead of water. Was delicious!

Dec 26, 2007

Instead of one crust, I put my filling into the individual graham cracker pie crusts... I also added a little brown sugar to my cranberry mixture. This was absolutely delicious and got lots of compliments at our Christmas celebration!


7 Ratings

Dec 20, 2004

This pie was very good! I made it for Thanksgiving and there was absolutely nothing left. After reading the other reviews, I made sure to whip the cream cream and whipping cream really well before mixing them together and I think that made the difference because my cream cheese mixture was good and firm. Also I added some pecans in-between the two layers which was a nice addition.

Oct 27, 2004

I was unsure about how this pie would turn out, but it turned out better tasting than I expected. However, it wasn't very pretty looking, very sloppy and messy. I used a ready made graham cracker crust and I used OJ instead of water in the cranberry mixture, as another poster suggested. I let it chill for hours, but it just never got firm enough to support the weight of the cranberry mixture. Despite its messiness, it was very tasty, so maybe I'll try it again.

Dec 26, 2006

This was really delicious and everyone who tried it said it was just great. I ended up mixing dried fruit and dried cranberries as I made several pies and did not have enough cranberries, and it was still great(which means I added more water and less sugar to the fruit topping). I didn't change anything else and it was firm enough. I will definitely make this again. Thanks!

Nov 26, 2002

Very tasty. Though I would let the cream set overnight instead of just three hours because it was still a little soft when I put the cranberries on, but that can also be because I made it with soy 'cream cheese'.

Nov 20, 2012

I made this pie last night... but funny thing is, I was following a different recipe (from TASTE OF HOME cookbook - fluffy cranberry pie), but this is the one I made! Anyway, just thought I would say IT IS DELICIOUS. I used 1/2 pkg of lemon jello in the cranberry sauce to stiffen instead of corn starch... and used OJ instead of water like another reviewer mentioned. Oh, and I didn't add the whipping cream to the cream cheese mixture, but I will next time... think mine was a little too much just like cream cheese... would be a little fluffier with the cool whip or whipping cream. WORTH THE EFFORT! Husband said "thumbs up!!"


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  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 34.1 g
  • 52%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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