We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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.

(0)
(0)
Save and Share
  • prep time 50 min
  • total time 2 hr 20 min
  • ingredients 16
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

The rum pastry cream and cranberry topping can be made up to 2 days ahead and stored covered in the refrigerator until ready to use.

For a vanilla pastry cream, do not add the rum extract.

Can't get enough pie? Find recipes for Chocolate-Pecan Pie and Cream Cheese-Sweet Potato Pie on pillsbury.com.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
170mg
170%;
Total Carbohydrate
40g
40%
(Dietary Fiber
1g
1%
  Sugars
26g
26%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.