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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Plenty of cranberries are grown in this area, so the tart and tangy fruit finds its way into my cooking quite often. This luscious pie is one I regularly prepare for our many holiday get-togethers. Ingredients:
3/4 cup sugar |
2 teaspoons cornstarch |
1/4 cup cold water |
2 cups fresh or frozen cranberries |
2 packages (3 ounces each) cream cheese, softened |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 cup heavy whipping cream, whipped |
1 pastry shell, baked or graham cracker crust (9 inches) |
Directions:
1. 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.
2. In a bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with the cranberry mixture. Chill for at least 4 hours. Store in the refrigerator. Yield: 6-8 servings.
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