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Cranberry-Raspberry Cream Pie

  • Prep 20 min
  • Total 4 hr 20 min
  • Ingredients 9
  • Servings 12
  • Pinterest
    7
  • Save
    1K
  • Print
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Instead of cranberry sauce with your holiday dinner, serve this berry-topped cream cheese pie. MORE+ LESS-

Bake-Off® Contest 40, 2002
Kempton, Indiana

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

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
160mg
7%
Potassium
70mg
2%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
23g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
0%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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