White Chocolate Cranberry Pie

 

Ingredients:

1

 

9 Pastry For A Single Crust Pie

1

16 oz

Can Whole Cranberry Sauce

2

Tbl

Sugar

1

Tbl

Cornstarch

1

Tbl

Cranberry Liqueur

1-1/2

Cup

White Baking Chocolate Pieces

1

 

Egg

2

Tbl

Water

Tsp

Almond Extract

2

Cup

Whipping Cream

2

Tbl

Confectioners Sugar

1

Tsp

Vanilla

Directions:

Bake the pastry piecrust in a 350F oven for 12 minutes or until golden brown. Remove from oven and set aside to cool.

In a medium saucepan, melt the white baking pieces over low heat, stirring constantly; remove from heat. Slightly beat egg and water. Gradually stir in of the melted chocolate into egg mixture. Stir egg mixture into remaining chocolate in saucepan and cook, stirring, over medium heat about 7 minutes or until thickened. Remove from heat. Stir in almond extract; cool.

In a chilled medium bowl, beat whipping cream, powdered sugar, and vanilla with an electric mixer on medium speed until soft peaks form; reserve half of the cream mixture for the top. Fold the other half into the cooled egg mixture, Spoon half of the egg cream mixture into the pastry shell.

Spread cranberry filling over cream filling in shell. Top with remaining cream filling. Top with reserved whipped cream mixture (spread over top of pie or fit a pastry bag with a large star tip; fill with reserved whipped cream and pipe a lattice on pie).

Cover and refrigerate at least 3 hours before serving.

 

Yields

8 servings

 

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