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Black-Bottom Cranberry Cream Pie

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Black-Bottom Cranberry Cream Pie
  • Prep Time 50 min
  • Total Time 2 hr 20 min
  • Servings 12
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Looking for a classic fruit dessert using Pillsbury® pie crust? Then check out this great cranberry pie, perfect for any occasion.

Ingredients

Rum Pastry Cream

1/3
cup sugar
3
tablespoons cornstarch
1/4
teaspoon salt
1 1/2
cups half-and-half
4
egg yolks
2
teaspoons vanilla
1/2
teaspoon rum extract

Cranberry Topping

1
cup sweetened dried cranberries
1
cup cranberry juice cocktail
1/4
cup seedless raspberry jam
1
tablespoon plus 1 teaspoon cornstarch mixed with 1 tablespoon cold water
1/2
teaspoon grated orange peel

Crust

1
box Pillsbury™ refrigerated pie crust, softened as directed on box

Ganache

1/2
cup whipping cream
1
tablespoon unsalted or salted butter
3/4
cup dark chocolate chips

Directions

  • 1 In heavy 2-quart saucepan, mix 1/3 cup sugar, 3 tablespoons cornstarch and the salt with wire whisk. Gradually beat in half-and-half, then egg yolks. Cook over medium heat about 6 minutes, stirring constantly with wire whisk, until mixture just comes to a boil and begins to thicken. Remove from heat; stir in vanilla and rum extract. Pour into medium bowl; cover with plastic wrap, touching wrap directly on surface. Refrigerate at least 2 hours but no longer than 2 days.
  • 2 In 1-quart saucepan, heat cranberries and cranberry juice to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes stirring occasionally. Stir in jam; cook 2 minutes. Stir in cornstarch/water mixture. Increase heat to medium. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in orange peel. Cool 5 minutes, stirring occasionally. Refrigerate about 15 minutes or until room temperature. Or place saucepan in bowl of ice and water, stirring frequently until cool.
  • 3 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan. Cool on cooling rack.
  • 4 In 2-quart saucepan, heat cream and butter over medium-low heat until hot (do not boil). Remove from heat; add chocolate chips. Gently stir with wire whisk until smooth; pour evenly over crust. Refrigerate crust until ganache is firm, about 30 minutes. Spread rum pastry cream evenly over ganache; spread cranberry topping on top. Cover and refrigerate any remaining pie.
Tips  

The rum pastry cream and cranberry topping can be made up to 2 days ahead and stored covered in the refrigerator until ready to use.

For a vanilla pastry cream, do not add the rum extract.

Can't get enough pie? Find recipes for Chocolate-Pecan Pie and Cream Cheese-Sweet Potato Pie on pillsbury.com.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
150
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
9g
44%
,
Trans Fat
0g
)
Cholesterol
95mg
32%
Sodium
170mg
7%
Potassium
105mg
3%
Total Carbohydrate
40g
13%
(
Dietary Fiber
1g
5%
,
Sugars
26g
)
Protein
2g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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