How to Make Cranberry Cream Pie I - A Step-by-Step Guide

There's nothing quite like the combination of sweet and tart flavors in a delicious cream pie, and this Cranberry Cream Pie I recipe is the perfect way to enjoy that delightful contrast. This luscious dessert features a buttery graham cracker crust, a creamy and tangy filling, and a generous topping of fresh cranberry sauce. It's a show-stopping dessert that's sure to impress at any gathering or holiday dinner.

What sets this Cranberry Cream Pie I apart from other cream pies is the ad...

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Ingredients

  • 2 cups boiling water to cover
  • 1 cup dried cranberries
  • 1 cup white sugar
  • ½ cup all-purpose flour
  • ⅛ teaspoon salt
  • 2 ¼ cups milk
  • 2 eggs, lightly beaten
  • ½ cup sour cream
  • ¼ cup butter, diced
  • 1 (9 inch) pie crust, baked
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • 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.
  • Nutrition

    501 cal.

    • Total Fat: 28g
    • Saturated Fat: 15g
    • Cholesterol: 114mg
    • Sodium: 244mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 1g
    • Total Sugars: 42g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 130mg
    • Iron: 1mg
    • Potassium: 192mg