cranberry cream pie ii

Ingredients

• Servings: 1
• 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 (optional)
• 1 cup heavy whipping cream
• 2 1/2 cups cranberries
• 1 cup white sugar
• 1 tablespoon water
• 3 tablespoons cornstarch
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• 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.
• 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.
• spread cranberry topping over cream cheese filling. chill pie thoroughly before serving.