Black-Bottom Cranberry Cream Pie

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  • 50 min prep time
  • 2 hr 20 min total time
  • 16 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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