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!

Ingredients:

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

Directions:

• 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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Source:  Recipe by Cheeky Kitchen