Cranberries need not be limited to sauces. Their intense color and flavor, combined with a creamy, no bake filling, make a spectacular pie. This was one of Deana’s favorite a few years ago. She would give it to her friends on their birthdays. It’s kind of gone under the radar the past few years which makes me think it’s time for a revival!
| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/3 cup chopped pecans
- 6 tablespoons butter or margerine
Cream-Cheese Filling
- 1 8 ounce package cream cheese room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons Grand Marnier
- 1 cup whipping cream
Cranberry Topping
- 1 cup sugar
- 3 tablespoons water
- 2 1/2 cups cranberries
- 2 heaping tablespoons cornstarch
Ingredients
Cream-Cheese Filling
Cranberry Topping
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Instructions
- To make the crust, preheat oven to 350 degrees. Place the crumbs, sugar, nuts, and melted butter in a bowl or food processor and mix until combined.
- Press the mixture onto the bottom and sides of a 9 inch pie pan. Bake the crust 8 to 10 minutes or until lightly browned. Cool to room temperature.
Cream-Cheese Flling
- Mix the cream cheese and sugar until light and fluffy. Scrape the sides of the bowl and mix in vanilla and Grand Marnier.
- In a separate bowl, beat the whipping cream until soft peaks form. Fold it into the cream-cheese mixture and spoon it into the cooled crust, spreading the top even. Refrigerate for several hours or overnight.
Cranberry Topping
- Cook the sugar, 1 tablespoon of water, and the cranberries in a medium saucepan, stirring constantly, until the mixture come to a full boil and the berries begin to pop.
- Remove the pan from the heat. Dissolve the cornstarch in 2 tablespoon of water; stir it into the cranberries. Return them to the heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and cool to room temperature.
- Spread it over the cream-cheese layer. Cover with plastic wrap and refrigerate until serving time or overnight.
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