Cranberry Cream Pie Recipe

Cranberry Cream Pie
submitted by epicure at


Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageCuisine
DishMain Ingredient
Interest Group


 Sugar8 Tablespoon
 Cornstarch1 Tablespoon
 Cranberries2 Cup (32 tbs) (Use Fresh Or Frozen)
 Water5 Tablespoon
 Unflavored gelatin1⁄4 Ounce (Use 1 Envelope)
 Water10 Teaspoon
 Commercial eggnog450 Milliliter (Use 1 Carton)
 Nutmeg1 Pinch
 Rum5 Teaspoon
 Whipping cream125 Milliliter, whipped
 Baked 9 inch pie shell1 (Prebaked)

Nutrition Facts

Serving size: Complete recipe

Calories 2802 Calories from Fat 1208

% Daily Value*

Total Fat 135 g207.7%

Saturated Fat 71.2 g355.8%

Trans Fat 0 g

Cholesterol 444 mg

Sodium 1252.3 mg52.2%

Total Carbohydrates 347 g115.7%

Dietary Fiber 13.2 g52.9%

Sugars 174 g

Protein 31 g62.1%

Vitamin A 17.1% Vitamin C 60.1%

Calcium 70.5% Iron 22.1%

*Based on a 2000 Calorie diet


1) In a small saucepan, add sugar, cornstarch, cranberries and five teaspoons of water. Cook for about 5 minutes on medium flame or until the cranberries start popping.
2) Allow the mixture to cool down to room temperature before pouring into a pre-baked pie shell.

3) In a small glass bowl, add gelatin into 10 teaspoons of water and set aside for 5 minutes. Place the bowl over a larger container filled with hot water. Stir continuosly till the gelatin dissolves.
4) Add the gelatin into another bowl containing a mixture of eggnog, nutmeg and rum. Place the bowl in the refrigerator until chilled and slightly thickened.
5) Fold in the whipped cream gently into the eggnog mixture and place back in the fridge till chilled.
6) Pour the chilled eggnog mix into the pie shell, over the raspberries.
7) Place the Cranberry Cream Pie in the refrigerator for at least 2 hours.

8) Garnish the Cranberry Cream Pie with whipped cream topped with whole cranberries.

Never freeze the Cranberry Cream Pie, only chill.