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Saturday, December 19, 2015

Cranberry Sour Cream Pie

Cranberry Sour Cream Pie

Tangy sweet sour cream filling is topped with holiday-spiced whole cranberry sauce. This simple recipe is a perfect new pastry to showcase on your holiday dessert table!

1        Pillsbury™ Refrigerated Pie Crust, baked in a 9-inch pie pan and cooled
2        (8 ounce) packages cream cheese, softened
8        ounces sour cream
1-1/2 cups sugar, divided
3       tablespoons orange or almond liqueur
2       cups whole fresh cranberries or 1 (15-ounce) can whole berry cranberry sauce
1/2    teaspoon pumpkin pie spice
  • In a stand mixer or large bowl beat cream cheese until smooth and creamy. Add sour cream and 3/4-cup sugar. Beat until smooth and well combined. Spoon into prepared pie crust. Refrigerate until topping is prepared.
  • In a saucepan over medium high heat, stir together remaining 1/2-cup of sugar, orange liqueur, fresh cranberries and pumpkin pie spice. Bring to a boil, stirring constantly allow to boil for 1-2 minutes. Remove and cool completely. Once cool, spread on top of pie. Cover pie and refrigerate an additional 1-2 hours, or until topping is set and filling is firm.
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