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Black-Bottom Cranberry Cream Pie

Black-Bottom Cranberry Cream Pie
  • Prep 50 min
  • Total 2 hr 20 min
  • Ingredients 16
  • Servings 12
Looking for a classic fruit dessert using Pillsbury™ pie crust? Then check out this great cranberry pie, perfect for any occasion.
Updated July 19, 2010

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Ganache

  • 1/2 cup whipping cream
  • 1 tablespoon unsalted or salted butter
  • 3/4 cup dark chocolate chips

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
170mg
7%
Potassium
105mg
3%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
5%
Sugars
26g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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