Cranberries and Cream Pie

Cranberries and Cream Pie makes a sweet-tart and delicious addition to your Thanksgiving or Christmas table.

This holiday season, bring something unexpected and deliciously tart, sweet and creamy to the dessert table with Cranberry Sour Cream Pie. The no-bake sour cream filling comes together in just minutes and is the perfect accompaniment to a sweet-tart, rustic homemade cranberry sauce.

This recipe was created in partnership with Belfonte Dairy in Kansas City.

Ingredients:

1 refrigerated pie crust, baked in a 9-inch pie pan and cooled

8 oz. sour cream

2 (8oz.) packages cream cheese, softened

¾ cup sugar

12 oz. fresh cranberries

1 honeycrisp or jazz apple

½ cup plus 2 T. honey

Sprinkle of fresh nutmeg

Directions:

Bake pie crust and allow to cool completely. 

Prepare homemade cranberry sauce. Wash a 12-oz. bag of fresh cranberries. Combine in a small saucepan with 1 apple (honeycrisp or jazz) diced into small pieces. Add honey and a dash of fresh nutmeg to taste. Cook on medium heat until the cranberries start to pop, about 10 minutes. Remove from heat and allow cranberry sauce to cool completely before topping pie.

Prepare the sour cream pie filling by beating 16 oz. of cream cheese in a stand mixer or large bowl. Add sour cream and ¾ cup sugar and beat until well-combined. Refrigerate mixture until topping and crust are prepared and cooled completely.

Assemble the pie by spreading sour cream filling evenly across pie crust. Then, evenly spread homemade cranberry sauce so that it covers the filling and the entire pie. Refrigerate until ready to serve.

Serves 8-10.