Best Cranberry Cream Pie 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.

CRANBERRY CREAM PIE I

Steps:

• Pour boiling water over the cranberries to cover. Let stand for 5 minutes and 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 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 for several hours or overnight.
• Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over the top of the cooled and set pie.

CRANBERRY CREAM PIE II

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.

APPLE CRANBERRY CURRANT SOUR CREAM CRUMBLE PIE

Steps:

• 1. Combine the sherry and the currants in a small bowl. Let sit for at least an hour, until currants are nice and plump.
• 2. Preheat oven to 375°. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, allspice, nutmeg, and salt. Move currants from sherry with slotted spoon (set sherry aside) to the sugar mixture. Add cranberries and apples, sour cream, and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved sherry.
• 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or fork until the mixture forms small clumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch cookie sheet (to catch all of the excess juices).
• 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
• 5. Let the pie cool for 2 to 3 hours. Makes 10-12 servings.

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.

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 CREAM PIE (NO BAKE)

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 ICE CREAM PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ice cream. Arrange half of the cranberry slices in the crust. Spread with half of the ice cream mixture; repeat layers., Cover and freeze for at least 2 hours or until firm. In a small bowl, tint whipped topping with red food coloring if desired. Just before serving, spread over pie.

CRANBERRY CREAM CHEESE FROZEN PIE

Steps:

• 1. Combine wafer crumbs and butter. Press firmly onto bottom and up sides of 9-inch pie plate. Chill.
• 2. Beat cream cheese until fluffy in a large bowl. Gradually add sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Reserve 1/2 cup cranberry sauce. Add remaining sauce to cream cheese mixture. Pour into prepared crust. Cover.
• 3. Freeze 6 hours or until firm. Just before serving, garnish with whipped cream and reserved cranberry sauce.

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.

CREAMY CRANBERRY ICE CREAM PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., Spread cranberry sauce over bottom of pie crust; set aside. In a large bowl, combine the ice cream, juice concentrate and pudding mix. In a small bowl, beat cream until soft peaks form; fold into ice cream mixture. Pour over cranberry sauce; sprinkle with nutmeg. Freeze until firm. Remove from the freezer 15 minutes before slicing.

CRANBERRY-CREAM CHEESE PIE

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.

CRANBERRY-ORANGE ICE-CREAM PIE

Steps:

• Cut cranberry sauce crosswise into 1/2 inch thick slices. Arrange slices in bottom of pie shell, cutting to fit as necessary.
• In a mixing bowl, stir ice cream with a wooden spoon to soften. Add dry pudding mix and orange juice concentrate to ice cream, stirring, until well combined. Spoon ice-cream mixture over cranberry slices in pie shell. Sprinkle with ground nutmeg, if desired. Cover and freeze for 6 to 24 hours.
• BEFORE SERVING: Garnish with whipped dessert topping, and if desired, orange slices and mint leaves. Makes 8 servings.

CREAMY CRANBERRY ICE CREAM PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
• Spread cranberry sauce over bottom of pie crust; set aside. In a large bowl, combine the ice cream, juice concentrate and pudding mix. In a small bowl, beat cream until soft peaks form; fold into ice cream mixture. Pour over cranberry sauce; sprinkle with nutmeg. Freeze until firm. Remove from the freezer 15 minutes before slicing.

CRANBERRY ICE CREAM PIE

Steps:

• Preheat oven to 350* Have a 10" springform pan or 13X9X2 in baking pan Mix oats,1/2 cup almonds, brown sugar & butter in large bowl. Press mix evenly on bottom of pan. Bake for 15 min. or until golden, cool & chill in freezer until ready to use. Prepare filling & spoon mixture evenly over bottom of chilled crust. Freeze at least 6 hours or overnite. Meanwhile, stir together cranberry sauce O.J. in medium bowl until well combined, Cover & refrigerate until ready to serve. To serve remove pie from freezer,decorate with whipped cream in lattice fashion. Sprinkle remaining almonds on top of pie. Serve with cranberry topping. If using baking pan, cut into bars

RASPBERRY/CRANBERRY CREAM CHEESE PIE

Steps:

• Heat oven to 450 degrees. Roll out bottom crust and lay in 9 inch glass pie pan. Bake 9 to 11 minutes or until light brown. Cool completely about 25 minutes.
• In a small bowl with electric mixer, bneat whipping cream on high speed until stiff peaks form. In medium owl with mixer, bneat cream cheese and powdered sugar on medium speed until light and fluffy. Gradually fold in whipped cream. Gently stir in the orange juice and stir until spreading consistency (mixture should be somewhat stiff) Spoon and spread filling into cooled baked shell. Refrigerate. In a two quart saucepan, mix cranberry sauce, preserves and orange peel. Cook over medium heat stirring frequently just until preserves melt. Cool completely for about 30 minutes Carefully spread topping over filling. Sprinkle pecans around outside edge of pie. Refrigerate until firm. Keep in refrigerator

CRANBERRY-ORANGE CREAM PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a small saucepan, bring cranberry sauce and brown sugar to a boil. Remove from the heat; stir in gelatin until dissolved. Transfer to a large bowl. Cover and refrigerate for 45 minutes or until partially set., In a small bowl, beat cream until stiff peaks form. Fold whipped cream and pecans into gelatin mixture. Spread into pie crust. Cover and refrigerate for at least 4 hours. Garnish with additional whipped cream.

CRANBERRY CREAM PIE

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.