No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (177g) Recipe makes 6 servings
Calories 538
Calories from Fat 283		(52%)
Amount Per Serving		%DV
	Total Fat 31.5g	48%
	Saturated Fat 17.6g	87%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 85mg		28%
Sodium 236mg		9%
Potassium 115mg		3%
Total Carbohydrate 62.0g		20%
	Dietary Fiber 1.7g	6%
	Sugars 46.9g
Protein 4.0g		8%
detailed view... how is this calculated?

Cranberry Cream Pie (No Bake)

Recipe #358669 | 4½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lynne the Pirate Queen
Mar 2, 2009

Another find from the Cape Cod Cranberry Growers' Association. Unlike other cranberry cream pies here on 'Zaar, this beautiful and easy recipe requires no baking and showcases fresh (or frozen) cranberries rather than dried berries or canned cranberry sauce. If you use a store-bought graham cracker crust, it's even faster to put together. For an especially pretty presentation, garnish with a little whipped cream. NOTE: Prep time does not include cooling for the sauce; cook time is chilling time for the prepared pie.

SERVES 6 -8 , 1 pie (change servings and units)

Ingredients

3/4 cup sugar
2 teaspoons cornstarch
1/4 cup cold water
2 cups cranberries
1 pie crust, baked (9 inches) or graham cracker crust (9 inches)
1 cup confectioners' sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
6 ounces cream cheese, softened

Directions

1
In a saucepan, combine sugar, cornstarch and water and stir until smooth.
2
Add cranberries, and bring to boil; boil for 2 minutes, stirring constantly. Reduce heat; cook until berries pop, about 5 minutes. Set aside and let cool.
3
In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream.
4
Pour cream cheese mixture into pie shell and spread evenly. Top with cranberry mixture. Chill for at least 4 hours. Keep refrigerated until ready to serve.