Post by marlaoh on Oct 22, 2004 9:09:29 GMT -6
Cranberry Cream Pie
"
Ingredients
1 1/4 cups graham cracker crumbs
2 tablespoons white sugar
1/3 cup chopped pecans
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons orange liqueur
1 cup heavy whipping cream
2 1/2 cups cranberries
1 cup white sugar
1 tablespoon water
3 tablespoons cornstarch
2 tablespoons water
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 To Make Crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons white sugar, and chopped pecans. Mix well, then stir in melted butter or margarine. Mix until ingredients are thoroughly combined. Press mixture into pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool to room temperature.
3 To Make Cream Cheese Filling: In medium mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar. Scrape sides of bowl. Add vanilla extract. Add orange liqueur if desired. Mix well.
4 In a separate bowl, beat whipping cream until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled crust. Cover with plastic wrap or aluminum foil and chill at least 3 hours.
5 To Make Cranberry Topping: In a medium saucepan, combine cranberries, 1 cup white sugar, and 1 tablespoon water. Cook over medium heat, stirring constantly, until mixture comes to a full boil and cranberries begin to pop. Remove from heat. Mix cornstarch and 2 tablespoons water together in a small bowl, until smooth, then stir into cranberry mixture. Return pan to heat. Cook until mixture boils and thickens, stirring constantly. Remove from heat and cool to room temperature.
6 Spread cranberry topping over cream cheese filling. Chill pie thoroughly before serving.
Makes 1 pie
"
Ingredients
1 1/4 cups graham cracker crumbs
2 tablespoons white sugar
1/3 cup chopped pecans
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons orange liqueur
1 cup heavy whipping cream
2 1/2 cups cranberries
1 cup white sugar
1 tablespoon water
3 tablespoons cornstarch
2 tablespoons water
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 To Make Crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons white sugar, and chopped pecans. Mix well, then stir in melted butter or margarine. Mix until ingredients are thoroughly combined. Press mixture into pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool to room temperature.
3 To Make Cream Cheese Filling: In medium mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar. Scrape sides of bowl. Add vanilla extract. Add orange liqueur if desired. Mix well.
4 In a separate bowl, beat whipping cream until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled crust. Cover with plastic wrap or aluminum foil and chill at least 3 hours.
5 To Make Cranberry Topping: In a medium saucepan, combine cranberries, 1 cup white sugar, and 1 tablespoon water. Cook over medium heat, stirring constantly, until mixture comes to a full boil and cranberries begin to pop. Remove from heat. Mix cornstarch and 2 tablespoons water together in a small bowl, until smooth, then stir into cranberry mixture. Return pan to heat. Cook until mixture boils and thickens, stirring constantly. Remove from heat and cool to room temperature.
6 Spread cranberry topping over cream cheese filling. Chill pie thoroughly before serving.
Makes 1 pie