Home > Recipes > Cranberry-Orange Cream Pie

Cranberry-Orange Cream Pie Recipe

Here's an easy dessert that can be chilling while making other meal preparations. The hint of orange adds a tasty touch.—Marjorie Carey, Alamosa, Colorado

This recipe is:

Quick

[X]

Rate Cranberry-Orange Cream Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry-Orange Cream Pie Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

15 15 30

Ingredients

Pastry for single-crust pie (9 inches)
1 cup whole-berry cranberry sauce
1/2 cup packed brown sugar
1 package (3 ounces) orange gelatin
1 cup heavy whipping cream
1/2 cup finely chopped pecans
Additional whipped cream

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
In a small saucepan, bring cranberry sauce and brown sugar to a boil. Remove from the heat; stir in gelatin until dissolved. Transfer to a large bowl. Cover and refrigerate for 45 minutes or until partially set.
In a small bowl, beat cream until stiff peaks form. Fold whipped cream and pecans into gelatin mixture. Spread into pie crust. Cover and refrigerate for at least 4 hours. Garnish with additional whipped cream. Yield: 8 servings.

Nutritional Facts 1 piece (calculated without additional whipped cream) equals 415 calories, 23 g fat (10 g saturated fat), 46 mg cholesterol, 148 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry-Orange Cream Pie in Taste of Home Christmas Annual Annual 2010, p68