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Cranberry: Cranberry-Raspberry Cream Pie

Source of Recipe

Mary Alice Graves


List of Ingredients

Filling:
1/2 cup whipping cream
1 (8-oz.) pkg. 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



Recipe

1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 25 minutes or until completely cooled.

2. In small bowl, beat whipping cream until stiff peaks form. In medium bowl, combine cream cheese and powdered sugar; beat until light and fluffy. Gradually fold in whipped cream. Add 1 tablespoon orange juice; blend well. If necessary, add remaining orange juice, 1 teaspoon at a time, for desired spreading consistency. (Mixture should be somewhat stiff.) Spoon and spread filling into cooled baked crust. Refrigerate while preparing topping.

3. In medium saucepan, combine cranberry sauce, preserves and orange peel; mix well. Cook over medium heat just until preserves melt, stirring frequently. Cool 30 minutes or until completely cooled.

4. Carefully spread topping over filling. Sprinkle pecans in 2-inch-wide strip around outside edge of pie. Refrigerate 3 to 4 hours or until firm. Store in refrigerator.


YIELD: 12 Servings