Cranberry Cream Pie I Recipe

Name: Cranberry Cream Pie I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water to cover; 1 cup dried cranberries; 1 cup white sugar; 1/2 cup all-purpose flour; 1/8 teaspoon salt; 2 1/4 cups milk; 2 eggs, lightly beaten; 1/2 cup sour cream; 1/4 cup butter, diced; 1 (9 inch) pie crust, baked; 1 cup heavy whipping cream; 3 tablespoons confectioners' sugar; 1 teaspoon vanilla extract

Servings: persons

2 cups boiling water to cover
1 cup dried cranberries
1 cup white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
2 eggs, lightly beaten
1/2 cup sour cream
1/4 cup butter, diced
1 (9 inch) pie crust, baked
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

1
Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain.
2
In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 2 minutes. Remove from heat.
3
Stir in the sour cream, butter, and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate for several hours or overnight.
4
Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over the top of the cooled and set pie.

1877

kcal

Calories

168

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups boiling water to cover, 1 cup dried cranberries, 1 cup white sugar, 1/2 cup all-purpose flour, and more.

Yes, Cranberry Cream Pie I 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.

Cranberry Cream Pie I

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