Cranberry Cream Pie

Cranberry Cream PiePhotos by Rob Hagen and Dan Roberts


  • 2-1/2 cups whole-berry cranberry sauce
  • 1 pastry shell (9 inches), baked
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

    How to make it 

  • 1

    Spread cranberry sauce over the bottom of pastry shell. In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, flour and vanilla on low speed just until combined. Pour over cranberry layer.

  • 2

    Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Cover and refrigerate for at least 4 hours before cutting. Serves 8.

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