Cranberry-Orange Cream Pie Recipe

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Cranberry-Orange Cream Pie Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Nutritional Facts

1 piece: 415 calories, 23g fat (10g saturated fat), 46mg cholesterol, 148mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry-Orange Cream Pie in Taste of Home Christmas Annual Annual 2010, p68

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