CREAMY CRANBERRY PIE
This Creamy Cranberry Pie Recipe is simple and delicious. Flaky pie crust filled with tart cranberries and a Greek yogurt mixture. Top a slice with whipped cream and a generous dusting of powdered sugar for the perfect sweet tart combo!
Provided by Nicole Harris
Categories desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F
- Line a 9 inch pie plate with the single pie crust.
- Bake pie crust for 10 minutes. Remove from oven and let cool.
- While pie crust is cooling, allow frozen cranberries to thaw 15-20 minutes.
- Heat oven to 350°
- Mix together the Greek yogurt, sugar, flour and salt. Add the semi-thawed cranberries and stir.
- Transfer filling to pie crust and spread evenly.
- Cover with foil and bake for 1 hour.
- Remove foil and continue baking for 10 minutes.
- Remove from oven and let cool for 2 hours.
- Serve with a dollop of whipped cream and a generous dusting of powdered sugar.
- Or top with a scoop of vanilla ice cream.
Nutrition Facts : Calories 279 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 120 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CREAMY CRANBERRY PIE
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
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 CUSTARD PIE
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 CREAM PIE
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
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 PIE
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
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.
CRANBERRY CRUMB PIE
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
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
CRANBERRY CREAM CHEESE PIE
"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
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
SOUR CREAM CRANBERRY PIE
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
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
Provided by Florence Fabricant
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
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
CRANBERRY CREAM CHEESE CRUMB PIE
This is a two layer pie with a cream cheese bottom and a cranberry middle, sprinkled with a crumb-nut topping...this is an amazing dessert pie, and worth the time to make.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 10
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.
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