Sunday, November 17, 2013

Cranberry Cream Pie

This pie is an adaptation from a recipe by Better Homes and Gardens.
It's made with a Pretzel Crust.
I happen to love cranberries, all things Cranberry. I have so many favorite recipes using Cranberries. You can search the word "Cranberries" on the blog. I love Cranberry Sauce in a variety of ways, Cranberry Mousse that I make every Thanksgiving , Cranberry Muffins, Cornbread with Cranberries, and the list goes on.

I have never heard of Cranberry Cream Pie but here it is:

Cranberry Cream Pie with a Pretzel Crust

1/2 C butter
1/2 C sugar, divided
1 1/4 C finely crushed pretzels
1 egg white
1 1/2 C heavy cream
12 oz of cream cheese, softened
1 - 14 ounce can of whole berry cranberry sauce
1 TBS finely grated Orange Peel ( I use a Micro Plane)

Spray a 9" Pie Plate with a cooking spray
Set aside

In a medium sauce pan, heat butter until melted.
Remove from heat
Stir in 1/4 C sugar until dissolved
Add pretzels and combine well
Fold in egg white, combine well
Press into the bottom of the pie plate and up the sides
Bake the crust at 350 degrees for 7 - 10 minutes
Cool completely on a wire rack
Refrigerate while preparing the filling

In a medium bowl, beat heavy cream with an electric hand mixer until stiff peaks form.
Set aside

In another bowl:
Beat cream cheese 1/4 C sugar until creamy smooth.
Set aside

In a third bowl:
Mix cranberry sauce and orange peel and mix well.
Add Cranberries to Cream Cheese mixture until well combined.
Fold in whipped cream

Spoon the filling into the Crust
Cover with plastic wrap ( do not let the plastic touch the filling), you could also cover it with foil) instead of plastic wrap,  refrigerate at least 4 hours or until firm.

Garnish each serving with additional whipped cream.

Peace in the Kitchen!

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