Cranberry Cream Pie I Recipes

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.

CREAMY CRANBERRY PIE

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.

BUTTERY CRANBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
• Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
• Bake in the preheated oven for 40 minutes, or until crust is golden brown.

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 PIE

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.

CRANBERRY CREAM CHEESE CRUMB PIE

Steps:

• Set oven to 425 desgrees.
• Bake the empty pie shell for 8 minutes; remove from the oven.
• Reduce the heat to 375 degrees.
• In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth.
• Add in the lemon juice; pour into the baked pastry shell.
• In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar).
• Stir in the cranberry sauce; mix well.
• Spoon evenly over the cheese mixture in the pie shell.
• In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly.
• Stir in the nuts.
• Sprinkle evenly over the cranberry mixture.
• Bake for 45-50 minutes, until golden; cool.
• Serve at room temperature, or chill thoroughly.
• Refrigerate any leftovers.
• ***NOTE***when baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.

CRANBERRY CREAM CHEESE PIE

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.