Cream Pie with Cranberry Topping

    (9)
    9 hours 30 minutes

    This pie has a crust made of digestive biscuit crumbs and pecans and a cream cheese and cranberry filling. Well worth the time it takes to chill.


    8 people made this

    Ingredients
    Serves: 8 

    • 1 1/4 cups digestive biscuit crumbs
    • 2 tablespoons white sugar
    • 1/3 cup chopped pecans
    • 6 tablespoons butter, melted
    • 250g cream cheese, softened
    • 1/3 cup icing sugar
    • 1 teaspoon vanilla essence
    • 2 tablespoons orange liqueur
    • 1 cup thickened cream
    • 2 1/2 cups cranberries
    • 1 cup (220g) white sugar
    • 1 tablespoon water
    • 3 tablespoons cornflour
    • 2 tablespoons water

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:8hours chilling  ›  Ready in:9hours30min 

    1. Preheat oven to 180 degrees C.
    2. To Make Crust: In a medium bowl, combine digestive biscuit crumbs, 2 tablespoons white sugar and chopped pecans. Mix well then stir in melted butter or margarine. Mix until ingredients are thoroughly combined. Press mixture into pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool to room temperature.
    3. To Make Cream Cheese Filling: In medium mixing bowl whip cream cheese until fluffy. Mix in icing sugar. Scrape sides of bowl. Add vanilla essence. Add orange liqueur if desired. Mix well.
    4. In a separate bowl, beat cream until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled crust. Cover with plastic wrap or aluminium foil and chill at least 3 hours.
    5. To Make Cranberry Topping: In a medium saucepan, combine cranberries, 1 cup white sugar and 1 tablespoon water. Cook over medium heat, stirring constantly, until mixture comes to a full boil and cranberries begin to burst. Remove from heat.
    6. Mix cornflour and 2 tablespoons water together in a small bowl until smooth then stir into cranberry mixture. Return pan to heat. Cook until mixture boils and thickens, stirring constantly. Remove from heat and cool to room temperature.
    7. Spread cranberry topping over cream cheese filling. Chill pie thoroughly before serving.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    11

    Was very good, made the cranberry topping with orange juice instead of water. Was delicious!  -  25 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    7

    Instead of one crust, I put my filling into the individual graham cracker pie crusts... I also added a little brown sugar to my cranberry mixture. This was absolutely delicious and got lots of compliments at our Christmas celebration!  -  26 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    6

    This pie was very good! I made it for Thanksgiving and there was absolutely nothing left. After reading the other reviews, I made sure to whip the cream cream and whipping cream really well before mixing them together and I think that made the difference because my cream cheese mixture was good and firm. Also I added some pecans in-between the two layers which was a nice addition.  -  20 Dec 2004  (Review from Allrecipes USA and Canada)

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