Cranberry Cream Pie Recipes

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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



Creamy Cranberry Pie image

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

2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
1/2 cup cold water
ice cubes
1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed
1 tsp. orange zest
1 cup whole berry cranberry sauce
1 ready-to-use graham cracker crumb crust (6 oz.)

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



Cranberry Cream Pie (No Bake) image

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.

3/4 cup sugar
2 teaspoons cornstarch
1/4 cup cold water
2 cups cranberries
1 pie crusts, baked (9 inches) or 1 graham cracker crust (9 inches)
1 cup confectioners' sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
6 ounces cream cheese, softened

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



Cranberry Cream Pie image

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.

1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract
1 can (14 ounces) whole-berry cranberry sauce
1 graham cracker crust (9 inches)

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



Cranberry Cream Pie image

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

1 cup dried cranberries
1 cup white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
2 eggs, lightly beaten
1/2 cup sour cream
1/4 cup butter, diced
1 (9 inch) pie crusts, baked
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

CRANBERRY PIE

Provided by Food Network

Time 1h

Number Of Ingredients 8



Cranberry Pie image

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.

3 1/2 cups cranberries, chopped
1 1/2 cups sugar
1 1/2 tablespoon flour
1/4 teaspoon salt
3 tablespoons water
3 tablespoons melted butter or margarine
1 (9-inch) pie crust and 1 crust for top
Orange sherbet

CRANBERRY CUSTARD PIE

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 8



Cranberry Custard Pie image

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.

1 14-ounce box refrigerated pie dough (2 sheets)
2 tablespoons all-purpose flour, plus more for dusting
3 large eggs
1 12-ounce bag cranberries, slightly thawed if frozen
1 cup granulated sugar
1/2 teaspoon finely grated lemon zest
2/3 cup heavy cream
Confectioners' sugar, for dusting

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



Cranberry Pie image

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.

1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup finely ground dehydrated unsweetened cranberries
1 tablespoon sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) very cold butter, cut into cubes
5 tablespoons very cold vodka
2 teaspoons apple cider vinegar
1/4 cup triple sec (see Cook's Note)
1 teaspoon unflavored powdered gelatin
2 1/2 cups fresh or frozen cranberries
1 teaspoon orange zest plus 1/4 cup orange juice
1/2 teaspoon ground ginger
1/2 cup plus 1 tablespoon sugar
1 cup very cold heavy cream
1 large egg white
1/2 cup fresh cranberries
1/2 cup granulated sugar
Orange peel, cut into thin strips, for garnish
Sweetened whipped cream, for serving

CRANBERRY CUSTARD PIE

Provided by Kardea Brown

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16



Cranberry Custard Pie image

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.

1 1/2 cups self-rising flour, plus more for the dough
2 tablespoons granulated sugar
Pinch of kosher salt or sea salt
8 tablespoons (1 stick) cold unsalted butter, diced
About 1/4 cup cold water
2 cups granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Zest of 1 orange
4 cups cranberries, thawed if frozen (from a 12-ounce frozen bag)
Orange slices, for topping
1/4 cup granulated sugar

NANTUCKET CRANBERRY PIE

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 9



Nantucket Cranberry Pie image

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

Butter, to grease the pie plate
2 cups fresh or frozen cranberries
1/2 cup sugar
1/2 cup walnuts, chopped
2 eggs
3/4 cup butter, softened
1 cup sugar
1 cup flour
1 teaspoon almond extract

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



Cranberry Cream Cheese Crumb Pie image

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.

1 10-inch unbaked deep-dish pie shell or 1 unbaked 9-inch deep dish pie pastry
1 (14 ounce) can sweetened condensed milk
4 tablespoons firmly-packed brown sugar, divided
1/4 cup cold butter
1/3 cup flour
1 (8 ounce) package cream cheese, softened
1/4 cup lemon juice
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
3/4 cup walnuts

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



Cranberry Cream Pie image

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

1 prepared pie crust
12 ounces fresh cranberries
1 cup sugar
1/3 cup cornstarch
1/2 cup orange liqueur
1 cup sugar
1/3 cup cornstarch
2 cups milk
1/2 cup cream
1/4 teaspoon salt
1 vanilla bean
3 egg yolks

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



Cranberry Cream image

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 :

2-1/2 cups orange juice, divided
1 can (14 ounces) jellied cranberry sauce
2 packages (3 ounces each) raspberry gelatin
1-1/2 cups heavy whipping cream
1 to 2 medium navel oranges, peeled and sectioned
1/4 cup fresh or frozen cranberries, thawed
Corn syrup and sugar

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



Sour Cream Cranberry Pie image

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.

1 prepared pie shell
1 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 3/4 cups nonfat sour cream
3 egg yolks
1 teaspoon grated orange rind
1 tablespoon orange juice
1 1/2 cups sweetened dried cranberries
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla

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



Cranberry Dream Pie image

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 :

3/4 cup sugar
2 teaspoons cornstarch
1/4 cup cold water
2 cups fresh or frozen cranberries
6 ounces cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 pastry shell, baked, or graham cracker crust (9 inches)

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



Cranberry-Cream Cheese Pie image

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

2 cups boiling water
2 pkg. (4-serving size) JELL-O Cranberry Flavor Gelatin
1/2 cup cold water
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 medium apple, chopped
1/2 cup chopped walnuts

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CRANBERRY CREAM PIE - MOMS WHO THINK
Your Cranberry Cream Pie can look like something right out of a bakery with some easy and fun decorating ideas. To make the dainty swirls found on bakery pies, place the whipped cream in a plastic food storage bag and cut off the tip of bag. Create a pretty swirl pattern by squeezing the end of the bag and rotating your hand in a circular motion. Let your guests know what type of …
From momswhothink.com


NO BAKE CRANBERRY CREAM PIE - CINCYSHOPPER
How to Make No Bake Cranberry Cream Pie. First, heavily grease a 9-inch pie pan and set aside. Then, add crushed graham cracker crumbs to a medium-sized bowl. Now, add the sugar and butter and mix until combined. Next, add the graham cracker mixture to prepared pie pan. I use a measuring cup to press the bottom and sides. Using it works better than hands, …
From cincyshopper.com


CRANBERRY PIE RECIPE - COUNTRY LIVING
In a separate bowl, beat egg white until stiff peaks form, then fold into flour mixture. Slowly stir in cream until combined. Cover cranberries with remaining 1/3 cup sugar, then pour cream mixture on top. Bake pie for about 10 minutes, then lower oven temperature to 350°F and bake for about 40 minutes more. Let pie cool before serving.
From countryliving.com


NO BAKE CRANBERRY CREAM PIE - YEYFOOD.COM
No-Bake Cranberry Cream Pie Recipe. Here is a nifty make-ahead pie that’s super easy to make, beautiful, light, and luscious! You need to have this on your Thanksgiving dessert table! Even people who aren’t crazy about cranberries will be licking their fork! Start with packaged graham cracker crumbs, butter, and sugar for a tasty crust. Then whip up an easy …
From yeyfood.com


CRANBERRY PIE RECIPE - HOW TO MAKE CRANBERRY PIE
Preheat oven to 350° and grease a 9" pie plate with butter. Make crust: In a large bowl, stir to combine Biscoff crumbs, melted butter, …
From delish.com


CRANBERRY CREAM PIE RECIPE | MYRECIPES
Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.
From myrecipes.com


CRANBERRY CREAM PIE II – FOODIST GAZETTE
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. …
From foodistgazette.com


CRANBERRY CREAM PIE - VGPPRINTABLE - GOOGLE SEARCH
Cranberry Cream Pie. 1. Preheat oven to 425. Spread a thick layer of cranberries in the bottom of the unbaked pie shell. This comes to about a handful less than a full 12-ounce bag. Cover the cranberries with 1/3 cup sugar. 2. In a medium bowl, sift together the remaining 2/3 cup sugar and the flour. In another medium bowl, beat the egg white ...
From sites.google.com


CRANBERRY CUSTARD PIE - THE OREGON DIETITIAN
Maple syrup – Any liquid sweetener will work for this recipe, but if you use honey, it may alter the taste of your cranberry cream pie. If you want to use a sugar-free sweetener, make sure to use a lot less than the recipe calls for! Evaporated milk – You can use 12 oz of sweetened condensed milk in place of the evaporated milk mixed with coconut sugar. Organic cane sugar …
From theoregondietitian.com


ORANGE CRANBERRY CREAM PIE - PEACEFUL DUMPLING
2. While the cranberry sauce is cooking, prepare the crust. Add all ingredients to a blender and blend until it begins to form a ball. Use your hands to press it together into an 8-inch pie pan. 3. Remove cranberry sauce from heat and let cool. Add to a blender with coconut cream and blend until smooth. 4. Pour cranberry filling into crust. 5 ...
From peacefuldumpling.com


NO BAKE CRANBERRY PIE RECIPE W/ GRAHAM CRACKER CRUST
Mix in the melted butter until evenly combined. Press the crust mixture into the bottom and sides of a 9-inch pie pan into an even layer. Press well to compact the crust. Set aside. Make the cranberry pie filling: Beat the heavy whipping cream in a stand mixer or with a hand mixer until stiff peaks form. Set aside.
From whiteonricecouple.com


CRANBERRY CREAM PIE RECIPE BY CHEF.BRANDON | IFOOD.TV
Dessert Recipe: Cranberry Apple Hand Pies. By: C4Bimbos Quick and Easy Cranberry Sauce
From ifood.tv


CRANBERRY ICE CREAM PIE - OPTIMISTIC MOMMY
CranberryIce Cream Pie Serves8 Pastry for Single-Crust Pie (9-Inch) ¾ Cup Cold 2% Milk 1 Package (3.4 Ounces) Instant Vanilla Pudding Mix 3 Cups Vanilla Ice Cream, Softened 1 Can (14 Ounces) Jellied Cranberry Sauce, Cut Into Slices 2 Cups Whipped Topping Red Food Coloring, Optional Line a 9-inch pie plate with pastry; trim and […]
From optimisticmommy.com


CRANBERRY CREAM PIE RECIPE BY ADMIN | IFOOD.TV
Dessert Recipe: Cranberry Apple Hand Pies. By: C4Bimbos Cranberry Sorbet
From ifood.tv


NO BAKE CRANBERRY ORANGE CREAM PIE - A LATTE FOOD
Mix cream cheese and cranberry filling together until well combined. Fold half of the orange whipped cream into the cranberry filling, gently mixing until combined. Spread the cranberry filling over the graham cracker crust. Spread the remaining orange whipped cream over the top. Chill cranberry orange pie for at least 4 hours, or overnight.
From alattefood.com


CRANBERRY CUSTARD PIE RECIPE - THE FOOD CHARLATAN
Add the sugar and beat on medium for one more minute. Add the cornstarch and combine thoroughly, scraping sides. Add the salt and flour, and beat well. Stir in the cranberries with a rubber spatula. Pour into the prepared pie crust. Sprinkle the 2 tablespoons cut butter evenly over the mixture.
From thefoodcharlatan.com


ORANGE CREAM & CRANBERRY PIE - KETO CHOW
3/4 cup granulated sweetener. 1 cinnamon stick. 1 cup water. Directions: PIE FILLING. In a large mixing bowl with electric beaters, beat the cream cheese until it’s light and fluffy. Add the sour cream to the bowl and mix. Add orange keto chow, ginger, and orange zest and beat until fully combined, scraping down sides of bowl as needed.
From info.ketochow.xyz


CRANBERRY-CREAM CLOUD PIE - CHATELAINE.COM
Place crumbs in a bowl. Using a fork, stir in melted butter until evenly moist. Press onto bottom and up sides of a 9-in. (23-cm) pie plate. Coarsely chop chocolate.
From chatelaine.com


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