Black-Bottom Cranberry Cream Pie

Looking for a classic fruit dessert using Pillsbury® pie crust? Then check out this great cranberry pie, perfect for any occasion.

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Servings 12

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ingredients 16
Prep Time 50 min
Total Time 2 hr 20 min

Ingredients

Rum Pastry Cream

1/3: cup sugar

3: tablespoons cornstarch

1/4: teaspoon salt

1 1/2: cups half-and-half

4: egg yolks

2: teaspoons vanilla

1/2: teaspoon rum extract

Cranberry Topping

1: cup sweetened dried cranberries

1: cup cranberry juice cocktail

1/4: cup seedless raspberry jam

1: tablespoon plus 1 teaspoon cornstarch mixed with 1 tablespoon cold water

1/2: teaspoon grated orange peel

Crust

1: box Pillsbury® refrigerated pie crust, softened as directed on box

Ganache

1/2: cup whipping cream

1: tablespoon unsalted or salted butter

3/4: cup dark chocolate chips

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Directions

1 In heavy 2-quart saucepan, mix 1/3 cup sugar, 3 tablespoons cornstarch and the salt with wire whisk. Gradually beat in half-and-half, then egg yolks. Cook over medium heat about 6 minutes, stirring constantly with wire whisk, until mixture just comes to a boil and begins to thicken. Remove from heat; stir in vanilla and rum extract. Pour into medium bowl; cover with plastic wrap, touching wrap directly on surface. Refrigerate at least 2 hours but no longer than 2 days.
2 In 1-quart saucepan, heat cranberries and cranberry juice to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes stirring occasionally. Stir in jam; cook 2 minutes. Stir in cornstarch/water mixture. Increase heat to medium. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in orange peel. Cool 5 minutes, stirring occasionally. Refrigerate about 15 minutes or until room temperature. Or place saucepan in bowl of ice and water, stirring frequently until cool.
3 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan. Cool on cooling rack.
4 In 2-quart saucepan, heat cream and butter over medium-low heat until hot (do not boil). Remove from heat; add chocolate chips. Gently stir with wire whisk until smooth; pour evenly over crust. Refrigerate crust until ganache is firm, about 30 minutes. Spread rum pastry cream evenly over ganache; spread cranberry topping on top. Cover and refrigerate any remaining pie.