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Fluffy Cranberry Cheese Pie

TOTAL TIME: Prep: 50 min. + chilling YIELD: 8 servings.
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.

Nutrition Facts

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

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