Cranberry Pie where every bite is Creamy with a refreshing twist of Lemon. Easy to follow recipe for a quick, delicious, Cranberry Cream and Lemon Pie.
CRANBERRY CREAM LEMON PIE
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If you’re not a cranberry sauce lover. Or even if you are, but want another pie to add to your holidays menu; consider this delicious creamy pie. It’s basically a sour cream lemon pie, with the sweet addition of sugared cranberries.Cranberries are an awesome little fruit. They are loaded with vitamin C and antioxidants. One of those “super-foods”. Do you know why they are a part of Thanksgiving? Because the Native American Indians originally used cranberries for medicinal purposes and to mix with meat for survival. Then they introduced the berries to the pilgrims. Now we serve it as a sauce and pour it on our Thanksgiving meat. This refreshing pie keeps the cranberry sauce, but takes it elsewhere…
Have you tried my Sour Cream Lemon Pie recipe yet? If not, you should. It’s absolutely delicious! It’s also where this delicious pie started. I wanted to find a way to add cranberries to my Holiday menu, however, the loves in my household wont touch cranberry sauce. So I thought “Why not use cranberries elsewhere? Why not use them in a pie? A creamy pie? Yes, yes! that’s what I’ll do! Yum!”
How will we make this BEAUTIFUL pie?!
Using Jellied Cranberries, we mix them with cream, sugar, lemon, and all other things needed for making a delicious cream pie.
Whisking regularly, we bring the mixture to a boil and let it dance like that for a moment.
Then we whisk in some butter, remove it from the heat, and leave it to cool.
When the mixture has reached room temperature we stir in sour cream and pour this delicious bit of creaminess into a pre-made graham crust.
Throw it in the freezer until one hour before serving. Garnish with lovelies. Enjoy!
The “Butterflies in your Stomach” moment?! The Garnish.
Oh yes, lets talk Garnish. This garnish is purely for presentation purposes. And it really does present beautifully…
Using a handful of cranberries, I toss them around in a little baggie of sugar and lemon zest and then I use the now sugar-lemon-dusted cranberries to top my delicious pie.
- 1 Graham Cracker Pie Crust
- 1 can (14-16oz) Jellied Cranberries
- 1 (heaping) c Sugar
- 1/4c Lemon Juice
- 3 (slightly heaping) Tbs Corn Starch
- 1 Tbs Flour
- 1c Whipping Cream
- 1Tbs Butter
- 1c Sour Cream
- Mix together cranberry, sugar, lemon juice, corn starch, flour and whipping cream, and while whisking pretty consistently, bring to a boil.
- Let boil for one minute while stirring constantly.
- Remove from heat and add in butter. Stirring to mix well.
- Cool to room temperature, then stir in Sour cream and put into pie shell.
- Let set in freezer until ready to be served. Remove from freezer at least 1 hour before serving.
- Optional: Garnish with whipped cream and Lemon zest.
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