Cranberry Cream Pie II

Cranberry Cream Pie II

7

"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

1 h 30 m servings 533 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7

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

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 ...

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 befo...

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 crac...

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 i...

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 s...

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 wou...