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Move over pumpkin and apple pie, this Cranberry Cream Pie is ready to be the star of your Thanksgiving dessert table. Tart cranberries combine with tangy sour cream and a homemade whipped cream to create the perfect pie for Thanksgiving and any other holiday gathering. It’s guaranteed to be a hit with your family and friends!
A Welcome Surprise
When you think of cranberries in baked goods, you might think of cranberry-orange muffins or cranberry-oatmeal cookies. Cranberry pie is not typically the first thought that comes to mind. This Cranberry Cream Pie recipe is about to change all that. The cranberries steal the show in this rich, creamy pie filling that is the ideal mix of sweet and tart. The addition of the tangy sour cream balances out the tartness of the cranberries to create a pie that is worthy of the top tier on the pie server.
Shortcuts Are Sweet
Homemade doesn’t mean you can’t take a few shortcuts here and there. One of the best shortcuts you’ll find in the grocery store is pre-made pie crust. You no longer need to sit with a pastry cutter mixing butter into flour to create the perfect, flaky pie crust. Pre-made pie crust can simply be rolled out into a pie dish and baked according to the package directions.
For an even quicker shortcut, you can use a frozen pie crust that’s already rolled out for you into a foil baking dish and can easily be popped into the oven to bake. Some grocery stores even carry pre-baked pie crusts that can be filled with your favorite pie filling and served- no baking required.
Don’t Skimp On The Whipped Cream
One place you don’t want to take a shortcut is with the whipped cream. Whipped cream out of the can or frozen whipped topping doesn’t hold a candle to homemade whipped cream. Since homemade whipped cream is a cinch to make, there’s really no reason to skimp on this component of the Cranberry Cream Pie recipe.
A few tips to ensure your whipped cream turns out perfectly every time:
- Always use heavy whipping cream. Half-and-half won’t set properly.
- Always use confectioners’ sugar, not regular sugar. Regular sugar won’t combine properly and creates a grainy texture.
- Whip only until stiff peaks form. If you whip for too long, you’ll turn your whipped cream into butter.
Make It Fancy
Your Cranberry Cream Pie can look like something right out of a bakery with some easy and fun decorating ideas.
- To make the dainty swirls found on bakery pies, place the whipped cream in a plastic food storage bag and cut off the tip of bag. Create a pretty swirl pattern by squeezing the end of the bag and rotating your hand in a circular motion.
- Let your guests know what type of pie you’re serving by decorating the top of the pie with a few frozen cranberries that have been thawed.
- Top the pie with more confectioners’ sugar for a soft finish that looks like freshly-fallen snow.
- When rolling out the pre-made pie crust, create a fun pattern on the edges by crimping the crust between your fingers or using a fork to embellish the edges of the pie.
A Dessert Table Centerpiece
The beautiful red color of this pie makes it the perfect centerpiece for any Thanksgiving dessert table. The pretty, red color is also an excellent addition to a Christmas dessert table as red is the signature color of the Christmas holiday.
If you like this recipe, try these!Print
- 2 cups boiling water to cover
- 1 cup dried cranberries
- 1 cup white sugar
- ½ cup all-purpose flour
- ⅛ teaspoon salt
- 2¼ cups milk
- 2 eggs, lightly beaten
- ½ cup sour cream
- ¼ cup butter, diced
- 1 (9 inch) pie crust, baked
- 1 cup heavy whipping cream
- 3 Tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain.
- 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.
- 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.
- Whip the cream until soft peaks form, fold in the confectioners’ sugar and vanilla. Swirl over the top of the cooled and set pie.