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Cranberry Sour Cream Pie

Cheeky Kitchen Recipe by
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Cranberry Sour Cream Pie
  • Prep Time 20 min
  • Total Time 3 hr 20 min
  • Servings 8
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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

  • 1 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.
  • 2 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.
See Step By Step

Step By Step  

This pie is a deliciously simple way to make an all-new treat that feels like a familiar old friend.

As prepared by Cheeky Kitchen,

The holidays are tip-toeing their way into our lives, once again. Time to all friends and invite them over for a feast.

And because you like tradition, but always prefer to put a surprising twist on the table, this pie is about to take center stage on your dessert table.

With all the classic flavors of fall and thanksgivingness and party time cheer, this pie is a deliciously simple way to make an all-new treat that feels like a familiar old friend.

 

cranberry pie

Easy ingredient line-up here! Just a handful of ingredients that everyone loves. Cream cheese, sour cream and a flaky Pillbsbury pie crust that will turn into a golden bowl of goodness.

 

cranberry pie

Here’s how easy this recipe is: Begin by prepping your pie crust. Simple drape a Pillsbury dough round into a 9” pie pan. Then gently pinch the edges together decorative-style, and place some pie pearls on the bottom of the pan.

Don’t have pie pearls? No problem! Toss about 1 ½ cups of dry pinto beans into the bottom of your pie crust before baking. The weight of the beans will keep the crust from puffing up as it cooks, so you’ll have a ready-to-fill shell come straight out of the oven. No bubbles, breaks or unsightly pie problems.

 

cranberry pie

With the pie crust in place, it’s time to bake! Bake according to package directions, for about 10-15 minutes, or until the edges turn a shiny golden brown. Without the shiny part. Because, it’s pie crust and such.

 

cranberry pie

Now time to whip up the WORLD’S BEST PIE FILLING IN THE WOLRD. Tangy! Sweet! Like cheesecake, only without the cheese. And so much creamy sour cream, your heart will pucker. Which doesn’t sound like a good thing, but it totally is.

Once ready, spread the filling into the center of your cooled pie crust.

Now, a word about this filling: it is tender and forky and so, so good. But it’s also a little sensitive. You don’t want it to get hot (or warm for that matter). It’s best tasting and best textured when chilled to a good, Frigidaire-supported chill. You’ll definitely want to pour it into a completely cooled crust, then keep it in the fridge while prepping the next step. And then keep on keeping it there until ready to serve.

 

cranberry pie

Time for the topping! Once you get to this step in the recipe, you’ve got two options. Making it around November? Grab some fresh or frozen cranberries to whip up the topping. Can’t find those fresh picked berries? No worries. A can of whole berry cranberry sauce proves to be a loverly alternative.

Once the filling is ready, it’ll be hot. Allow it to cool in the fridge to at least room temperature before spreading on your pie! Once poured on top, the pie needs a good 1-2 hour cooling so both topping and filling can set up and become splendid. It’s worth the wait. Fridge away.

 

cranberry pie

When it’s all chilled and the time for dessert has come, grab a pie slicer and heap yourself a happy slice. A touch of sweet, a smidgen of sour, a whole forkful of soo, sooo good.

 

cranberry pie

Enjoy!

 

Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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Nutrition Information 
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