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Cranberry Cream Pie




Source of Recipe


from all easy cookin


List of Ingredients




1/4 c. graham cracker crumbs
2 tbsp. + 1 c. white granulated sugar, separated
1/3 c. chopped nuts, optional
6 tbsp. melted butter
1 8oz. pkg. softened cream cheese
1/3 c. powdered confectioners sugar
1 tsp. vanilla extract
2 tbsp. orange liqueur, optional
1 c. frozen whipped topping, thawed
2 1/2 c. cranberries
1 tbsp. + 2 tbsp. water, separated
3 tbsp. cornstarch

Recipe



Preheat oven to 350.
Use a medium bowl to combine graham crumbs, the 2 tbsp. granulated sugar,
and nuts.
Mix well and then stir in butter.
Mix until ingredients are thoroughly combined.
Press mixture into pie pan.
Bake for 8 - 10 minutes, until lightly browned.
Let cool to room temperature.
Use a medium bowl to whip cream cheese until fluffy.
Mix in the powdered sugar. Scrape sides of bowl.
Add the vanilla extract and orange liqueur and mix well.
Fold the whipped toping into the cream cheese mixture.
Spoon into the cooled crust.
Cover with plastic wrap or aluminum foil and chill at least 3 hours.
Use a medium saucepan to combine the cranberries, the 1 c. granulated sugar,
and 1 tbsp. of the water.
Cook over a medium heat, stirring constantly, until the mixture comes to a
full boil and the cranberries begin to pop.
Remove from heat.
Mix the cornstarch and the 2 tbsp. water together until smooth.
Stir into the cranberry mixture and return to heat.
Cook until mixture boils and thickens, stirring constantly.
Remove from heat and let cool to room temperature.
Spread cranberry topping over the cream cheese filling.
Chill pie thoroughly before serving.
Makes 1 pie.