raspberry/cranberry cream cheese pie
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
prep time
20 Min
cook time
25 Min
method
---
yield
12 serving(s)
Ingredients
- PIE FILLING
- 1 box pillsbury double crust in the box, refrigerated
- 1/2 cup whippng cream
- 1 (8oz) package cream cheese, softened
- 3/4 cup powdred sugar
- 2 tablespoons orange juice
- TOPPING
- 1 cup canned whole berry cranberry sauce
- 1/2 cup raspberry preserves or jam
- 1/2 teaspoon orange zest
- 1/2 cup finely chopped pecans
How To Make raspberry/cranberry cream cheese pie
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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