Cranberry Cream Cheese Pie (Print Version)
# Ingredients:
→ Pie Crust
01 -
Two 9-inch pre-made pie crusts
→ Cream Cheese Layer
02 -
225 grams softened cream cheese
03 -
1 cup sweetened condensed milk
04 -
2 tablespoons fresh lemon juice
05 -
1 teaspoon finely grated orange zest
→ Cranberry Layer
06 -
1 cup cranberry sauce
07 -
1 tablespoon cornstarch
08 -
3 tablespoons brown sugar
09 -
1/2 teaspoon ground cinnamon
→ Crumb Topping
10 -
1/2 cup all-purpose flour
11 -
1/3 cup packed brown sugar
12 -
1/3 cup chopped pecans
13 -
4 tablespoons melted unsalted butter
# Instructions:
01 -
Preheat oven to 350°F (175°C). Fit pie crusts into two 9-inch pans and crimp the edges. Place both pies on a foil-lined baking sheet to catch any drips.
02 -
Beat softened cream cheese until smooth. Add sweetened condensed milk and mix until glossy. Stir in lemon juice and orange zest until the mixture thickens slightly. Divide the filling evenly between the two crusts and smooth the tops.
03 -
In a separate bowl, mix cranberry sauce with cornstarch, brown sugar, and cinnamon until combined. Gently spoon this mixture over the cream cheese layer, spreading evenly without blending the layers.
04 -
Combine flour, brown sugar, and chopped pecans in a bowl. Pour melted butter over and mix until clumps form. Sprinkle the crumb topping generously and evenly over both pies.
05 -
Bake for 55 to 60 minutes until the topping is golden brown and the edges are set. If the crumbs brown too quickly, tent loosely with foil during the last 15 minutes.
06 -
Allow the pies to cool completely at room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight, to achieve clean slices.
# Notes:
01 -
Complete chilling is essential for clean, neat slices. Adjust brown sugar in the cranberry layer to taste. Pecans in crumb topping can be substituted with walnuts.