Cranberry Cream Pie – a delicious recipe with crust, cranberries, sugar, cornstarch, orange liqueur, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
DAY ONE: Preheat oven to 325u00b0F.
2
Stir sugar and corn starch together in a baking dish. Add cranberries and orange liqueur. Cover and bake for 1 hour. Cool, then refrigerate.
3
DAY TWO: Stir sugar and cornstarch together in a double boiler. Slice vanilla bean in half lengthwise, scrape out seeds; add seeds and bean to double boiler.
4
Stir in milk, cream and salt. Heat double boiler and cook pudding, stirring.
5
Cook until quite thick.
6
Stir a little of the pudding into the egg yolks, then stir in a little more pudding and add to the double boiler. Cook a little longer to thicken pudding. Cool and refrigerate.
7
DAY THREE: Cook pie shell per package directions. Cool.
8
Stir cranberries to break up jelly. Stir into pudding and pour mixture into the pie shell. You will have some filling left over. Refrigerate until serving.
839
kcal
Calories
22
g
Fat
134
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 prepared pie crust, 12 ounces fresh cranberries, 1 cup sugar, 1/3 cup cornstarch, and more.
Yes, Cranberry Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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