Fluffy Cranberry Cheese Pie

Total Time

Prep: 50 min. + chilling

Makes

8 servings

Updated: Apr. 12, 2023
This pie has a light texture and zippy flavor that matches its vibrant color. It's festive for the holidays or anytime, and easy because you make it ahead.

Ingredients

  • Dough for single-crust pie
  • CRANBERRY TOPPING:
  • 1 package (3 ounces) raspberry gelatin
  • 1/3 cup sugar
  • 1-1/4 cups cranberry juice
  • 1 can (8 ounces) jellied cranberry sauce
  • FILLING:
  • 3 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped topping

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. In a bowl, combine gelatin and sugar; set aside. In a saucepan, bring cranberry juice to a boil. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in cranberry sauce. Refrigerate until slightly thickened.
  4. Meanwhile, in another bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in whipped topping. Spread evenly over bottom of crust. Beat cranberry topping until frothy; pour over filling. Refrigerate overnight or until set.
Dough for single-crust pie (9 in.)
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 326 calories, 12g fat (6g saturated fat), 17mg cholesterol, 164mg sodium, 54g carbohydrate (37g sugars, 0 fiber), 3g protein.