cranberry cream pie

When the holiday dinners, parties and pot lucks start to roll around this time of year my go to dessert is always Cranberry Cream Pie.  In fact I've already made it three times this holiday season. I discovered this recipe online when Blaine and I spent our first married Thanksgiving together just the two of us.  I googled a "Thanksgiving Cheesecake" due to Blaine's love of cheesecake and trying to impress him our first holiday together. This is what I found.

I love this recipe because:
a) it's super easy
b) I can get away with counting it as a pie but it doesn't taste like one
c) it's good. 


Cranberry Cream Pie

3/4 C. sugar

2 t. cornstarch

1/4 C. cold water

2 C. cranberries

1 graham cracker crusts (pre-made 9 inches)

1 C. confectioner's sugar

1 t. vanilla

1 C. whipping cream, whipped

6 oz. cream cheese, softened

In a saucepan, combine sugar, cornstarch and water until smooth.  Add cranberries.  Bring to a boil; boil and stir for 2 minutes.  Reduce heat; cook until berries pop, about 5 minutes. Set aside

In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy.  Fold in whipped cream.  Spread evenly into pie shell.  Top with cranberry mixture.

Chill for at least 4 hours.  Store in refrigerator.