Cranberry Cream Pie Recipes

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CRANBERRY CREAM PIE (NO BAKE)



Cranberry Cream Pie (No Bake) image

Another find from the Cape Cod Cranberry Growers' Association. Unlike other cranberry cream pies here on 'Zaar, this beautiful and easy recipe requires no baking and showcases fresh (or frozen) cranberries rather than dried berries or canned cranberry sauce. If you use a store-bought graham cracker crust, it's even faster to put together. For an especially pretty presentation, garnish with a little whipped cream. NOTE: Prep time does not include cooling for the sauce; cook time is chilling time for the prepared pie.

Provided by Lynne M

Categories     Pie

Time 4h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

3/4 cup sugar
2 teaspoons cornstarch
1/4 cup cold water
2 cups cranberries
1 pie crusts, baked (9 inches) or 1 graham cracker crust (9 inches)
1 cup confectioners' sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
6 ounces cream cheese, softened

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



Cranberry Cream Pie image

In Oak Harbor, Ohio, Pauline Zunk appreciates the make-ahead convenience of this fast-to-fix frozen pie. "If you like cranberries, you'll enjoy the fruity flavor and creamy texture of this no-bake dessert," she assures.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract
1 can (14 ounces) whole-berry cranberry sauce
1 graham cracker crust (9 inches)

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.

Nutrition Facts : Calories 412 calories, Fat 26g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 229mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

CRANBERRY CUSTARD PIE



Cranberry Custard Pie image

Provided by Kardea Brown

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups self-rising flour, plus more for the dough
2 tablespoons granulated sugar
Pinch of kosher salt or sea salt
8 tablespoons (1 stick) cold unsalted butter, diced
About 1/4 cup cold water
2 cups granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Zest of 1 orange
4 cups cranberries, thawed if frozen (from a 12-ounce frozen bag)
Orange slices, for topping
1/4 cup granulated sugar

Steps:

  • For the crust: Add the flour, sugar and salt to a food processor. Process a few times to combine. While pulsing, add the cubes of butter. Keep pulsing until the mixture looks like a coarse meal. Add 2 tablespoons of the water and process again a few times. Add more water until the dough starts to come together. Transfer the dough to a lightly floured work surface. Shape into a round and wrap in plastic. Refrigerate until firm, about 1 hour.
  • Preheat the oven to 350 degrees F.
  • Remove the pie dough from the refrigerator and roll out into a large round, about 12 inches. Transfer to a 9-inch pie dish, fold over the sides and use a fork to press a design into the edges.
  • For the filling: Whisk together the sugar, cornstarch, flour and salt in a medium bowl. In a large bowl, whisk the eggs until uniform in color and no egg white is visible. Whisk in the sugar mixture until smooth. Add the heavy cream, vanilla and orange zest and whisk to combine. Add the cranberries to the bottom of the pie crust and pour the custard over the top.
  • Bake until the custard is set with a slight wobble in the center, about 50 minutes. Let cool completely.
  • For the assembly: Sprinkle the orange slices with the sugar and use to decoratively garnish the pie before serving at room temperature or chilled.

CRANBERRY PIE



Cranberry Pie image

Cranberries in various forms are included from start to finish in this vibrant dessert: from dehydrated cranberries in the crust, to fresh cranberries in the filling, to beautifully frosted fresh cranberries on top. A gorgeous addition to your holiday dessert table, this pie is creamy, tart and tangy, with just the right amount of sweet.

Provided by Food Network Kitchen

Categories     dessert

Time 7h20m

Yield 10 to 12 servings

Number Of Ingredients 19

1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup finely ground dehydrated unsweetened cranberries
1 tablespoon sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) very cold butter, cut into cubes
5 tablespoons very cold vodka
2 teaspoons apple cider vinegar
1/4 cup triple sec (see Cook's Note)
1 teaspoon unflavored powdered gelatin
2 1/2 cups fresh or frozen cranberries
1 teaspoon orange zest plus 1/4 cup orange juice
1/2 teaspoon ground ginger
1/2 cup plus 1 tablespoon sugar
1 cup very cold heavy cream
1 large egg white
1/2 cup fresh cranberries
1/2 cup granulated sugar
Orange peel, cut into thin strips, for garnish
Sweetened whipped cream, for serving

Steps:

  • For the crust: Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight.
  • Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.
  • Arrange an oven rack in the bottom third of the oven and preheat to 375 degrees F. Prick the bottom of the dough all over with the tines of a fork. Place a piece of parchment on top of the dough and fill with pie weights or baking beans. Bake for 20 minutes, then remove the parchment and pie weights and bake until golden around the edges and light golden in the center, an additional 25 to 30 minutes. Cool completely.
  • For the filling: Add 2 tablespoons triple sec to a small bowl and sprinkle the gelatin over top; set aside.
  • Add the cranberries, orange zest and juice, ginger, 1/2 cup sugar and remaining 2 tablespoons triple sec to a small saucepan and place over medium-high heat. Bring to a boil and continue to cook until the cranberries begin to pop and break down, about 10 minutes. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved and combined. Transfer the mixture to a blender and let cool slightly, then puree until very smooth. Pour into a large bowl and set aside to cool to room temperature, stirring occasionally.
  • When the mixture has cooled, add the heavy cream to a stand mixture fitted with a whisk attachment. Beat on high, streaming in the remaining 1 tablespoon of sugar slowly, until the mixture reaches stiff peaks. Stir one-third of the whipped cream into the cranberry mixture to lighten it. Then fold the cranberry mixture into the remaining whipped cream until no streaks remain. Add the filling to the pie crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours and up to overnight.
  • For the decorations: Before serving, beat the egg white together with 1 tablespoon water. Toss the cranberries in the egg white mixture, then drain completely using a wide-mesh strainer. Put the sugar in a medium bowl, add the cranberries and toss to coat completely. Transfer to a parchment-lined baking sheet to dry.
  • Pile whipped cream in the center of the pie, top with the cranberries and sprinkle with the orange peel strips.

CREAMY CRANBERRY PIE



Creamy Cranberry Pie image

Turn cranberries into a cranberry pie that balances tart and sweet flavors. This Creamy Cranberry Pie uses JELL-O, COOL WHIP and a pinch of orange zest.

Provided by My Food and Family

Categories     Recipes

Time 4h50m

Yield 8 servings

Number Of Ingredients 8

2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
1/2 cup cold water
ice cubes
1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed
1 tsp. orange zest
1 cup whole berry cranberry sauce
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Stir boiling water into dry gelatin in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
  • Add whipped topping and orange zest; beat with wire whisk until well blended. Gently stir in cranberry sauce. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
  • Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 44 g, Fiber 0.569 g, Sugar 28 g, Protein 2 g

CRANBERRY CRUMB PIE



Cranberry Crumb Pie image

A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture. This is a great Thanksgiving dessert. It is sooo good!

Provided by BECKYSIZ

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
¼ cup butter, chilled and diced
⅓ cup all-purpose flour
¾ cup chopped walnuts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
  • In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
  • In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
  • In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
  • Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.

Nutrition Facts : Calories 619 calories, Carbohydrate 71.4 g, Cholesterol 62.7 mg, Fat 34.5 g, Fiber 2.5 g, Protein 9.7 g, SaturatedFat 15 g, Sodium 316.9 mg, Sugar 45.8 g

SOUR CREAM CRANBERRY PIE



Sour Cream Cranberry Pie image

Reminiscent of the famous Amish pie with sour cream and raisins, this pie using dried cranberries has a tarter, more sophisticated flavor.

Provided by Sivadmil

Categories     Pie

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 prepared pie shell
1 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 3/4 cups nonfat sour cream
3 egg yolks
1 teaspoon grated orange rind
1 tablespoon orange juice
1 1/2 cups sweetened dried cranberries
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla

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 CHESS PIE



Cranberry Chess Pie image

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.

Provided by Sarah Jampel

Categories     Thanksgiving     Quick & Easy     Pie     Dessert     Cranberry     Lemon     Cornmeal     Egg     Milk/Cream     Butter     Vanilla     Lemon Juice     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Christmas     Fall

Yield Makes one 9" pie

Number Of Ingredients 13

1 (9") store-bought or homemade prebaked pie crust
12 oz. fresh or frozen cranberries
1½ cups (300 g) sugar
¾ tsp. kosher salt
1 Tbsp. finely grated lemon zest (from 1 lemon)
1 Tbsp. plus 1½ tsp. fine-ground cornmeal
1 Tbsp. all-purpose flour
4 large eggs, room temperature
½ cup heavy cream
4 Tbsp. unsalted butter, melted, slightly cooled
1 tsp. vanilla extract
¼ cup fresh lemon juice
Powdered sugar (for serving; optional)

Steps:

  • Place a rack in middle of oven; preheat to 325°F. Place pie crust on a rimmed baking sheet. Cook cranberries in a medium saucepan over medium heat, shaking pan occasionally, until some have begun to split and burst, 6-8 minutes. Drain off any excess liquid. Remove from heat and let cool (if you're in a rush, transferring to a baking sheet or medium bowl will help them cool faster).
  • Combine sugar and salt in a large bowl, then add lemon zest. Use your fingers to rub zest into sugar until moist and fragrant. Whisk in cornmeal and flour, then add eggs and vigorously whisk until well combined, about 30 seconds, Whisk in cream, butter, and vanilla, then add lemon juice and whisk again. Set a few cranberries aside for the top. Gently fold in remaining cranberries with a rubber spatula, breaking up any clumps.
  • Gently pour mixture into pie crust and dot reserved cranberries over top of custard (this makes for the most photo-worthy dessert). Bake pie until top is golden brown and set but custard still jiggles in the center (about a 3" radius), 60-70 minutes. If your pie isn't as brown as you'd like it, you can increase oven temperature to 350°F for the last 5-10 minutes. Transfer pie to a wire rack and let cool (custard will fall as it cools). Transfer pie to the fridge and chill at least 1 hour.
  • Just before serving, dust with powdered sugar if using. For the cleanest slices, cut with a hot dry knife (just like if you were cutting cheesecake).
  • Do ahead: Pie can be made 3 days ahead. Keep chilled. Return to room temperature to serve if you'd like.

CRANBERRY CREAM CHEESE PIE



Cranberry Cream Cheese Pie image

"A friend gave me this recipe more than 30 years ago," writes Cathy Wood from Salida, Colorado, "and it's been a Christmas tradition ever since. It's fluffy and refreshing and so colorful. Everyone finds room for this dessert!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 9

1 cup fresh or frozen cranberries, divided
1 package (.3 ounce) sugar-free raspberry gelatin
Sugar substitute equivalent to 1/3 cup plus 1 tablespoon sugar, divided
1-1/4 cups cranberry juice
1 package (8 ounces) reduced-fat cream cheese
1 tablespoon fat-free milk
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
8 tablespoons fat-free whipped topping

Steps:

  • Place half of the cranberries in a food processor. Cover and process until ground; set aside. In a small bowl, combine the gelatin and 1/3 cup sugar substitute. In a small saucepan, bring cranberry juice to a boil. Pour over gelatin mixture; stir until dissolved. Stir in the ground cranberries and remaining whole cranberries. Cover and refrigerate until slightly thickened, about 40 minutes. , In a small bowl, combine cream cheese and remaining sugar substitute. Beat in milk and vanilla. Spread into pastry shell. , Transfer gelatin mixture to a bowl; beat for 4-5 minutes or until foamy. Spoon over cream cheese layer. Cover and refrigerate for at least 2 hours or until firm. Garnish each piece with 1 tablespoon whipped topping.

Nutrition Facts : Calories 232 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 248mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

CRANBERRY PIE



Cranberry Pie image

Provided by Florence Fabricant

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 1/2 cups cranberries
1/3 cup coarsely chopped pecans
1 cup plus 3 tablespoons sugar
1 1/2 tablespoons flour
1/2 cup raisins
1/4 cup fresh orange juice
1/2 teaspoon cinnamon
3 tablespoons melted butter
pastry for one crust 9-inch pie
1 1/3 cups sour cream
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 400 degrees.
  • Coarsely chop the berries in a food grinder or food processor. Combine them with pecans, a cup of sugar, flour, raisins, orange juice, cinnamon and butter.
  • Roll out pastry and line pie pan with it. Spoon in the filling. Bake for 45 minutes, until the crust is brown and the filling is beginning to bubble. Remove from oven and allow to cool for 30 minutes.
  • Mix sour cream with the three tablespoons of sugar and vanilla. Spread on top of pie, return to oven and bake five minutes to set the topping. Cool completely before serving.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 21 milligrams, Sugar 39 grams, TransFat 0 grams

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CRANBERRY SOUR CREAM PIE - PORTLANDIA PIE LADY
2018-11-29 In a small bowl combine 2 tablespoons water with 1 tablespoon cornstarch, stir into mashed berries. Simmer until thickened and the opaqueness from cornstarch has cooked out, about 2 minutes. Pour mixture into a separate bowl and refrigerate to fully cool (about 1 hour). In a separate bowl whip together the powdered sugar and mascarpone (or ...
From portlandiapielady.com


CRANBERRY BREAD MADE WITH CAKE MIX - THERESCIPES.INFO
all-purpose flour, white sugar, baking powder, salt,.... All information about healthy recipes and cooking tips
From therecipes.info


CRANBERRY CHEESECAKE PIE - BAKE OR BREAK
2019-11-22 Pour the cheesecake filling over the slightly cooled crust. Spread evenly. Drop the cranberry mixture by teaspoonfuls over the cheesecake filling, leaving about 1/2-inch border around the edges. Crumble the remaining crust mixture over the top of the cranberries. Bake 30 to 35 minutes, or until the edges are golden brown and the cheesecake ...
From bakeorbreak.com


CRANBERRY-ORANGE PIE - PUREWOW
Cool completely and brush with egg wash before filling. 6. Make the Cranberry Filling: In a medium pot, mix the cranberries (and any juices from thawing), orange juice, granulated sugar, brown sugar, cinnamon, ginger, cloves and salt to combine. Cook over medium heat until the cranberries begin to soften or break down, 12 to 15 minutes.
From purewow.com


NO BAKE CRANBERRY PIE RECIPE W/ GRAHAM CRACKER CRUST - WHITE …
Make the pie crust: Combine the graham cracker crumbs, brown sugar, cinnamon, ginger, and salt. Mix in the melted butter until evenly combined. Press the crust mixture into the bottom and sides of a 9-inch pie pan into an even layer. Press well to compact the crust. Set aside.
From whiteonricecouple.com


RECIPES - CRANBERRY CREAM PIE - CANNEBERGES NB CRANBERRIES
2015-06-12 1 pie shell 1 cup icing sugar 1 tsp vanilla 1 cup whipping cream 6 oz cream cheese softened In saucepan combine sugar, cornstarch and water until smooth. Add cranberries. Bring to boil. Boil and stir for 2 minutes. Reduce heat, cook until berries pop, about 5 minutes. Set Aside In mixing bowl, beat cream cheese, icing sugar and vanilla until ...
From nbcranberries.com


NO BAKE CRANBERRY PIE RECIPE FOR HOLIDAYS - BEST RECIPE BOX
Make the pie crust: Combine the graham cracker crumbs, brown sugar, cinnamon, ginger, and salt. Mix in the melted butter until evenly combined. Press the crust mixture into the bottom and sides of a 9-inch pie pan into an even layer. Press well to compact the crust. Set aside.
From bestrecipebox.com


NO BAKE CRANBERRY PIE - SPEND WITH PENNIES
2021-12-06 Bring cranberries, sugar, and orange juice to a boil in a medium saucepan. Reduce heat to a simmer and cook 8-10 minutes or until the cranberries are done popping and are cooked. While the cranberries are still hot, strain through a mesh strainer. Stir the gelatin into the warm strained cranberries.
From spendwithpennies.com


CRANBERRY SWIRL CHEESECAKE PIE RECIPE | MYRECIPES
Directions. Preheat oven to 350ºF; line a rimmed baking sheet with foil. Make crust: Place graham crackers in a food processor and process until finely ground. Add 1 Tbsp. sugar and butter and process until crumbs are moistened. Press mixture evenly across bottom and up sides of a 9-inch pie plate, packing tightly.
From myrecipes.com


CRANBERRY CREAM PIE | MASSACHUSETTS CRANBERRIES
Method. In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. Bring to boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. In a mixing bowl, beat cream cheese, confectioners' sugar and …
From cranberries.org


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