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Creamy Cheese And Cranberry Pie

Microwaverina's picture
Ingredients
For cranberry topping
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Graham cracker crumbs 1 1⁄4 Cup (20 tbs)
  Sugar 2 Tablespoon
  Cream cheese 16 Ounce, softened (2 Packages, 8 Ounces Each)
  Eggs 2
  Sugar 3⁄4 Cup (12 tbs)
  Grated orange peel 1 Tablespoon
  Vanilla 2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
Directions

1. Prepare Cranberry Topping. Let cool. (Can be served immediately.) Cover tightly and refrigerate no longer than 1 week.
2. Place margarine in 9-inch pie plate. Microwave on high (100%) until melted, 30 to 45 seconds. Stir in crumbs and 2 tablespoons sugar with fork. Press mixture firmly and evenly on bottom and side of pie plate. Microwave uncovered on high (100%) 1 minute; rotate pie plate 1/2 turn. Microwave until set, about 1 minute longer.
3. Place cream cheese, eggs, 3/4 cup sugar, the orange peel and 2 teaspoons vanilla in 2 1/2-quart bowl. Beat on high speed until smooth, about 2 minutes. Microwave uncovered on medium (50%), stirring every 2 minutes, until hot and thickened, 8 to 9 minutes. Pour into crust.
4. Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla; spread carefully over filling. Refrigerate until cold, about 2 hours. (Can be served at this time.) Cover and refrigerate no longer than 3 days.
5. At serving time, remove pie and Cranberry Topping from refrigerator. Spoon the topping over wedges of pie.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cranberry

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