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Ingredients
| 9" pie shells: 1 shell (baked) |
| cranberries: 12 oz |
| granulated sugar: 1 cup |
| cornstarch: 1/3 cup |
| orange liqueur: 1/2 cup |
| granulated sugar: 1 cup |
| cornstarch: 1/3 cup |
| 2% milk: 2 cups |
| light whipping cream (fluid): 1/2 cup |
| salt: 1/4 tsp |
| whole vanilla beans: 1 |
| eggs: 3 (yolks) |
Cranberry Cream Pie
Credit: Food.com
User rating:
-
Prep Time
4320 min -
Cook Time
120 min -
Servings
6 serving(s)
Tags
- DAY ONE: Preheat oven to 325°F.
- Stir sugar and corn starch together in a baking dish. Add cranberries and orange liqueur. Cover and bake for 1 hour. Cool, then refrigerate.
- DAY TWO: Stir sugar and cornstarch together in a double boiler. Slice vanilla bean in half lengthwise, scrape out seeds; add seeds and bean to double boiler.
- Stir in milk, cream and salt. Heat double boiler and cook pudding, stirring.
- Cook until quite thick.
- Stir a little of the pudding into the egg yolks, then stir in a little more pudding and add to the double boiler. Cook a little longer to thicken pudding. Cool and refrigerate.
- DAY THREE: Cook pie shell per package directions. Cool.
- Stir cranberries to break up jelly. Stir into pudding and pour mixture into the pie shell. You will have some filling left over. Refrigerate until serving.