Bake-Off® Contest 40, 2002
Kempton, Indiana

Cranberry-Raspberry Cream Pie

Instead of cranberry sauce with your holiday dinner, serve this berry-topped cream cheese pie.

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2 reviews.
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  • prep time 20 min
  • total time 4 hr 20 min
  • ingredients 9
  • servings 12
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1/2
cup whipping cream
1
package (8 oz) cream cheese, softened
3/4
cup powdered sugar
1
to 2 tablespoons orange juice

Topping

1
cup canned whole berry cranberry sauce
1/2
cup raspberry preserves or jam
1/2
teaspoon grated orange peel
1/3
cup finely chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 25 minutes.
  • 2 In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. In medium bowl with mixer, beat cream cheese and powdered sugar on medium speed until light and fluffy. Gradually fold in whipped cream. Gently stir in 1 tablespoon orange juice. If necessary, add remaining orange juice, 1 teaspoon at a time, until desired spreading consistency (mixture should be somewhat stiff). Spoon and spread filling into cooled baked shell. Refrigerate while preparing topping.
  • 3 In 2-quart saucepan, mix cranberry sauce, preserves and orange peel. Cook over medium heat, stirring frequently, just until preserves melt. Cool completely, about 30 minutes.
  • 4 Carefully spread topping over filling. Sprinkle pecans in 2-inch-wide strip around outside edge of pie. Refrigerate until firm, 3 to 4 hours. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 25 minutes.
  • 2 In small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. In medium bowl with mixer, beat cream cheese and powdered sugar on medium speed until light and fluffy. Gradually fold in whipped cream. Gently stir in 1 tablespoon orange juice. If necessary, add remaining orange juice, 1 teaspoon at a time, until desired spreading consistency (mixture should be somewhat stiff). Spoon and spread filling into cooled baked shell. Refrigerate while preparing topping.
  • 3 In 2-quart saucepan, mix cranberry sauce, preserves and orange peel. Cook over medium heat, stirring frequently, just until preserves melt. Cool completely, about 30 minutes.
  • 4 Carefully spread topping over filling. Sprinkle pecans in 2-inch-wide strip around outside edge of pie. Refrigerate until firm, 3 to 4 hours. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
160mg
160%;
Total Carbohydrate
35g
35%
(Dietary Fiber
0g
0%
  Sugars
23g
23%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
4%;
Iron
0%;
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
*Percent Daily Values are based on a 2,000 calorie diet.