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 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 CREAM PIE (NO BAKE)
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
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 STREUSEL PIE
Steps:
- HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust.
- COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture.
- COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over cranberry mixture.
- BAKE 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly.
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.
NANTUCKET CRANBERRY PIE
Steps:
- For the Filling: Preheat the oven to 350 degrees F.
- Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
- For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
- Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 424 calorie, Fat 23 grams, SaturatedFat 11.5 grams, Carbohydrate 53 grams, Fiber 2 grams, Protein 2 grams
CRANBERRY PIE
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees. Bake 40 minutes more.
CRANBERRY CUSTARD PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Lay 1 sheet of pie dough on a lightly floured surface. Lightly beat 1 egg and brush some on the dough, then place the second sheet of pie dough directly on top. Roll out the double layer of dough into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Brush the edge with more beaten egg. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the bottom of the crust is dry, about 5 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Roughly chop the cranberries and combine with 3/4 cup granulated sugar and the lemon zest in a large bowl. Spread in the cooled crust. Whisk the remaining 2 eggs, the heavy cream, flour and the remaining 1/4 cup granulated sugar in a bowl until smooth; pour over the cranberries.
- Bake until the filling is set and slightly puffed, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar.
CRANBERRY CREAM PIE
Make and share this Cranberry Cream Pie recipe from Food.com.
Provided by Sharon123
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Cover the dried cranberries with boiling water. Let stand for 5 minutes and then drain.
- In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat stirring constantly until the mixture thickens and boils. Boil and stir for about 2 minutes. Remove from heat.
- Stir in the sour cream, butter and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate overnight.
- Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over top of the pie. Serve and enjoy!
Nutrition Facts : Calories 4033, Fat 248.7, SaturatedFat 129.6, Cholesterol 998.5, Sodium 2116.8, Carbohydrate 403.6, Fiber 12.7, Sugar 229.4, Protein 57.5
CRANBERRY CREAM
This delightful gelatin cream brings Christmas meals to a happy ending. It's not heavy, and I relish its zesty goodness.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine 3/4 cup orange juice, cranberry sauce and gelatin. Mash and cook over medium-low heat until gelatin is dissolved. Stir in remaining orange juice. Chill until mixture begins to thicken, about 2-1/2 hours. , Beat cream until soft peaks form; fold into gelatin mixture. Pour into an 8-cup serving bowl; refrigerate until firm. Garnish with oranges. Brush cranberries with corn syrup; sprinkle with sugar. Place over oranges.
Nutrition Facts :
CRANBERRY-CREAM CHEESE PIE
Make the perfect no-bake autumnal pie with our Cranberry-Cream Cheese Pie. Enjoy biting into a fluffy cream cheese layer with a cranberry gelatin surprise right underneath. You'll enjoy the fruitiness and texture from walnuts that make this pie oh-so-special.
Provided by My Food and Family
Categories Recipes
Time 6h5m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water and spices. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well blended. Stir in 1/2 cup of the whipped topping. Spread onto bottom of crust. Refrigerate until ready to use.
- Add apples and walnuts to thickened gelatin; stir gently until well blended. Refrigerate 10 to 15 min. or until mixture is very thick and will mound. Spoon over cream cheese layer in crust.
- Refrigerate 4 hours or until firm. Top with the remaining 1 cup whipped topping just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CRANBERRY CREAM PIE
My health is failing but I was still able to prepare a full course Thanksgiving dinner for my extended family. I dreamed this one up while hospitalized the week before Thanksgiving.
Provided by Its loose again
Categories Dessert
Time P3DT2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- DAY ONE: Preheat oven to 325°F.
- Stir sugar and corn starch together in a baking dish. Add cranberries and orange liqueur. Cover and bake for 1 hour. Cool, then refrigerate.
- DAY TWO: Stir sugar and cornstarch together in a double boiler. Slice vanilla bean in half lengthwise, scrape out seeds; add seeds and bean to double boiler.
- Stir in milk, cream and salt. Heat double boiler and cook pudding, stirring.
- Cook until quite thick.
- Stir a little of the pudding into the egg yolks, then stir in a little more pudding and add to the double boiler. Cook a little longer to thicken pudding. Cool and refrigerate.
- DAY THREE: Cook pie shell per package directions. Cool.
- Stir cranberries to break up jelly. Stir into pudding and pour mixture into the pie shell. You will have some filling left over. Refrigerate until serving.
Nutrition Facts : Calories 628.1, Fat 21.2, SaturatedFat 8.9, Cholesterol 116.5, Sodium 306.3, Carbohydrate 105.8, Fiber 4.2, Sugar 69.2, Protein 6.4
CRANBERRY-LIME PIE
The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.
Provided by Ann Redding
Categories Bon Appétit Thanksgiving Christmas Dessert Cranberry Lime Lime Juice Pie Ginger
Yield Serves 8
Number Of Ingredients 16
Steps:
- Crust:
- Preheat oven to 350°F. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 minutes. If crust slides down sides, gently press back up. Let cool.
- Filling and assembly:
- Bring 12 oz. cranberries, 1 cup granulated sugar, and 1/4 cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes. Let cool. Purée in a blender until very smooth.
- Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, 1/2 cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
- Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
- Bring 1/2 cup granulated sugar and 1/2 cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 minutes.
- Toss remaining 1/2 cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
- Do Ahead
- Crust can be baked 1 day ahead. Store tightly wrapped at room temperature. Pie (without topping) can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.
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 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
CRANBERRY CREAM PIE II
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.
Provided by Stacy
Categories Cranberry Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- Spread cranberry topping over cream cheese filling. Chill pie thoroughly before serving.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 53.9 g, Cholesterol 94.5 mg, Fat 34.1 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 19 g, Sodium 236.4 mg, Sugar 40.2 g
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.
CRANBERRY DREAM PIE
Plenty of cranberries are grown in this area, so the tart and tangy fruit finds its way into my cooking quite often. This luscious pie is one I regularly prepare for our many holiday get-togethers. -Lila Scheer, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. bring to a boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. , In a bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with the cranberry mixture. Chill for at least 4 hours. Store in the refrigerator.
Nutrition Facts :
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
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