Cranberry Cream Pie

Source: Dorothy Bateman

Yield: 1 Pie


¾ cup Sugar
2 tsp. Cornstarch
¼ cup Cold Water
2 cups Cranberries
1 Pastry Shell, baked or graham cracker crust (9 inches)
1 cup Confectioner's sugar
1 tsp. Vanilla
1 cup Whipping cream, whipped
6 oz. Cream cheese, softened


In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. Bring to boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside.

In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with cranberry mixture. Chill for at least 4 hours. Store in refrigerator.

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