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Black-Bottom Cranberry Cream Pie

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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

Details

Preparation

Step 1

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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