Cranberry Harvest Pie
A frozen pie perfect for Thanksgiving dinner
Ingredients
- 8 oz Cream Cheese softened
- 1 Cup Heavy Cream (whipping cream)
- 1/4 Cup Sugar
- 1/2 Tsp Vanilla (optional) This is optional
- 16 oz Can Whole Cranberry Sauce Use what you have if you don't have whole cranberry sauce, it will be fine
Graham Cracker Pie Crust
- 2 Cups Crushed Graham Crackers 1 package plus 2 crackers
- 1/2 Cup Melted Butter
- 1/3 Cup Sugar
Instructions
- Set the cream cheese out to soften. Place your bowl and beater in the freezer. Next prepare your pie crust. Place one stick of butter in your pie dish. Put it in the oven while it preheats, when the butter is melted, stir in the crushed graham crackers and the sugar. Using a measuring cup, press the crumb mixture into the shape of a crust. Bake this at 400° for 5-8 minutes. Set aside to cool.Next, whip the heavy cream. Remove your chilled bowl and beaters from the freezer. Pour the chilled cream into the bowl. Add the sugar and vanilla. Whip on high speed for 2-3 minutes until soft peaks form.Open the can of cranberries, reserve two tbs for garnish. Lastly combine the cream cheese and then fold in the cranberries. Cover and freeze for at least 2 hours, but up to a week, or possibly longer.Freezing tip: To avoid freezer burn or the pie absorbing freezer smells, see if your pie plate will slide into a gallon freezer bag. This will protect it better than plastic wrap or foil. You may do a combination of all three if you plan to store it for very long.
Notes
After playing around with this recipe a few times, I have decided that the pie is smoothest if you heat the cream cheese in the microwave for about 45 seconds to really soften it. You can also whip it some before adding it to the whipped cream. This seems to give the smoothest results.