Cranberry Sour Cream Pie

By á-45241

As prepared by Cheeky Kitchen,
October 6, 2015

Ingredients

• 1 Pillsbury™ Refrigerated Pie Crust, baked in a 9-inch pie pan and cooled
• 2 (8 ounce) packages cream cheese, softened
• 8 ounces sour cream
• 1-1/2 cups sugar, divided
• 3 tablespoons orange or almond liqueur
• 2 cups whole fresh cranberries or 1 (15-ounce) can whole berry cranberry sauce
• 1/2 teaspoon pumpkin pie spice

Preparation

Step 1

1
In a stand mixer or large bowl beat cream cheese until smooth and creamy. Add sour cream and 3/4-cup sugar. Beat until smooth and well combined. Spoon into prepared pie crust. Refrigerate until topping is prepared.

2
In a saucepan over medium high heat, stir together remaining 1/2-cup of sugar, orange liqueur, fresh cranberries and pumpkin pie spice. Bring to a boil, stirring constantly allow to boil for 1-2 minutes. Remove and cool completely. Once cool, spread on top of pie. Cover pie and refrigerate an additional 1-2 hours, or until topping is set and filling is firm.