raspberry/cranberry cream cheese pie
(1 rating)
If you love cheesecake, raspberries and cranberries, this recipe has it all and it's so darn good. Cranberries aren't just for Thanksgiving anymore. I use the whole berry crans right out of the can. It's so easy and very tasty. Recipe and photo is originally from Pillsbury. I will post my pic as soon as I can
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(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For raspberry/cranberry cream cheese pie
- PIE FILLING
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1 boxpillsbury double crust in the box, refrigerated
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1/2 cwhippng cream
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1 (8oz) pkgcream cheese, softened
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3/4 cpowdred sugar
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2 Tbsporange juice
- TOPPING
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1 ccanned whole berry cranberry sauce
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1/2 craspberry preserves or jam
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1/2 tsporange zest
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1/2 cfinely chopped pecans
How To Make raspberry/cranberry cream cheese pie
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1Heat oven to 450 degrees. Roll out bottom crust and lay in 9 inch glass pie pan. Bake 9 to 11 minutes or until light brown. Cool completely about 25 minutes.
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2In a small bowl with electric mixer, bneat whipping cream on high speed until stiff peaks form. In medium owl with mixer, bneat cream cheese and powdered sugar on medium speed until light and fluffy. Gradually fold in whipped cream. Gently stir in the orange juice and stir until spreading consistency (mixture should be somewhat stiff) Spoon and spread filling into cooled baked shell. Refrigerate. In a two quart saucepan, mix cranberry sauce, preserves and orange peel. Cook over medium heat stirring frequently just until preserves melt. Cool completely for about 30 minutes Carefully spread topping over filling. Sprinkle pecans around outside edge of pie. Refrigerate until firm. Keep in refrigerator
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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