CranberryCreamPie.html

Cranberry Cream Pie

Ingredients:

Crust

1-1/4

Cup

Graham cracker crumbs

2

Tbl

Sugar

1/3

Cup

Pecans, chopped

6

Tbl

Butter, melted

Filling

1

8 oz

Package cream cheese, softened

1/3

Cup

Confectioners sugar

1

Tsp

Vanilla

2

Tbl

Grand mariner

1

Cup

Whipping cream

Topping

1

Cup

Sugar

3

Tbl

Water

2-1/2

Cup

Cranberries

2

Tbl

cornstarch

Directions:

Preheat oven to 350. Using cooking spray, grease the bottom and sides of a 11 tart pan or 9 pie plate.

Place the crumbs, sugar, nuts, and melted butter in a medium bowl, and mix until combined. Press the mixture onto the bottom and side the prepared pie plate or tart pan. Bake the crust 8-10 min or until lightly browned. Cool to room temperature.

In a medium mixing bowl mix the cream cheese and the confectioners sugar with an electric mixer until light and fluffy, about 3 min on medium speed. Scrape down the sides of the bowl and mix in vanilla and Grand Mariner. Set aside

In a separate bowl, using the electric mixer, beat the whipping cream until soft peaks form. Fold into the cream cheese mixture, and spoon into the cooled crust, spreading evenly. Refrigerate 2 hours or until well chilled.

TO make the topping, cook the sugar, 1 tablespoon water, and the cranberries in a medium saucepan, stirring constantly, until the mixture comes to a full boil and the berries begin to pop. Dissolve the cornstarch in 2 tablespoons of water; stir into the cranberries. Return to the heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Remove from the heat and cool to room temperature.

Spread over the cream cheese layer. Cover with plastic wrap and refrigerate until serving time or overnight.

 

Yields

6-8 servings

 

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