Black-Bottom Cranberry Cream Pie

Black-Bottom Cranberry Cream Pie
Black-Bottom Cranberry Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • RUM PASTRY CREAM

  • 1/3

    cup sugar

  • 3

    tablespoons cornstarch

  • 1/4

    teaspoon salt

  • half and half

  • 4

    each egg yolks

  • 2

    teaspoons rum extract

  • CRANBERRY TOPPING

  • 1

    cup sweetened dried cranberries

  • 1

    cup cranberry juice cocktail

  • 1/4

    cup seedless raspberry jam

  • 1

    tablespoon plus 1 teaspoon cornstarch mixed with 1 tablespoon water

  • 1/2

    teaspoon grated orange peel

  • CRUST

  • 1

    15 ounce Refrigerated pie crust (from 15 ounce box) softened on box

  • GANACHE

  • 1/2

    cup whipping cream

  • 1

    tablespoon unsalted (sweet) butter

  • 3/4

    cup dark chocolate chips

Directions

1. In heavy 2-quart saucepan, mix 1/3 cup sugar, 3 tablespoons cornstarch and the salt with wire whisk. Gradually beat in half and half, then egg yolks. Cook over medium heat about 6 minutes, stirring constantly with wire whisk, until mixture just comes to a boil and begins to thicken. Remove from heat; stir in vanilla and rum extract. Pour in medium bowl; cover with plastic wrap, touching wrap directly on surface. Refrigerate at least 2 hours but no longer than 2 days. 2. In a 1-quart saucepan, heat cranberries and cranberry juice to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes stirring occasionally. Stir in jam; cook 2 minutes. Stir in cornstarch/water mixture. Increase heat to medium. Heat to boiling, boil 1 minute, stirring constantly. Remove from heat, stir in orange peel. Cool 5 minutes, stirring occasionally. Refrigerate about 15 minutes or until room temperature. 3. Heat oven to 450*. Bake pie crust as directed on box for One-Crust Baked Shell, using 10" tart pan. Cool on cooling rack. 4. In 2-quart saucepan, heat cream and butter over medium-low heat until hot (do not boil). Remove from heat; add chocolate chips. Gently stir with wire whisk until smooth; pour evenly over crust. Refrigerate crust with ganache is firm about 30 minutes. Spread rum pastry cream evenly over ganache; spread cranberry topping on top. Cover and refrigerate any remaining pie.

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