Cranberry Cream Pie I

For this sweet and tangy pie, sour Cream and cranberries are stirred into a hot cream filling and spooned into a pastry shell, then covered with plastic wrap and refrigerated. Whipped cream is spooned onto the top just before serving.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 501 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• ⅛ teaspoon salt
• ½ cup all-purpose flour
• ½ cup sour cream
• 3 tablespoons confectioners' sugar
• 1 cup dried cranberries
• 1 cup heavy whipping cream
• 1 (9 inch) pie crust, baked
• 2 eggs, lightly beaten
• ¼ cup butter, diced
• 2 cups boiling water to cover
• 2 ¼ cups milk

Recipe Instructions

Step 1

Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain.

Step 2

In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 2 minutes. Remove from heat.

Step 3

Stir in the sour cream, butter, and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate for several hours or overnight.

Step 4

Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over the top of the cooled and set pie.