Cranberry Sour Cream Pie Recipe

200 mins

Ingredients

1 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.