Nutty Cranberry Cheese Pie

Our family loves pie and we are always looking for a very flavorful pie, and that is just what this pie is. In addition to being so flavorful it is very easy to put together and can be made the day before you need it. The pie has a base layer of wonderful cheese with a tang, then a layer of sweet cranberries, then we top it with a wonderful pecan topping, oh my goodness. I had to put the pie under lock and key to just get it cooled. I recently made it for a very special event and it was enjoyed by all, I promised the recipe to some friends and am so happy to share it with all of you today!

This Is A Fabulous Pie

Nutty Cranberry Cheese Pie

Miz Helen's Kitchen

Ingredients

1- 9 inch un-baked pie crust

For The Cheese Layer

1 (8 ounce) cream cheese, room temperature

1 (14 ounce) sweetened condensed milk

1/4 cup lemon juice

1 tablespoon lemon zest

For The Cranberry Layer

1 (14 ounce) can whole-berry cranberry sauce

2 tablespoon brown sugar

2 tablespoon corn starch

Nutty Topping

1/2 cup all purpose flour

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 cup cold butter, cubed

1 cup pecans, chopped

Directions

Fit a 9 inch pie crust into a 9 inch pie pan and flute the edges

In a medium bowl beat the cream cheese and lemon juice until creamy. Add the condensed milk and continue to mix until completely blended. Stir in the lemon zest.

Pour the milk and cheese mixture onto the bottom of the crust.

Spread the mixture until it is even.

In a small bowl mix the cranberry sauce, brown sugar, and corn starch, mix well.

Very carefully spoon the cranberry mixture over the cheese layer, spread the mixture evenly over the cheese layer.

For the topping, add the flour, sugar, cinnamon into a medium bowl and mix well. Add the cold cubed butter and blend with a pastry blender. Blend the mixture until it looks like crumbs.

Stir in the chopped pecan's and mix well.

Sprinkle the topping over the cranberry layer.

Bake at 375 degrees for 30 minutes. At the end of 30 minutes, cover the edges of the crust with a crust cover or foil paper, so the crust does not burn.

Continue to bake at 375 degrees for 15 more minutes.

Remove from oven and let cool to room temperature.

When the pie has reached room temperature refrigerate for 2 hours before slicing to serve.

For Garnish

I doubled the Cranberry Layer recipe and used it as a sauce to top the pie along with a dollop of whipped cream and a sprig of mint.

Enjoy!

Print Recipe

Easy Preparation

Bake and Cool

Ready To Enjoy!

Thanks so much for stopping by to have dessert with us today.  It is always better when shared with a friend.  Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen

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