Cranberry Cream Pie I


"The tang of cranberries meets the rich goodness of whipped cream in this new twist on the cream pie theme!"

Ingredients 1 h 30 m {{adjustedServings}} servings 501 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain.
  2. In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 2 minutes. Remove from heat.
  3. Stir in the sour cream, butter, and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate for several hours or overnight.
  4. Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over the top of the cooled and set pie.
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Reviews 7

  1. 8 Ratings


I just finished making this and it's delicious! I added the zest of an orange along with the soaked cranberries, I think that really added to it and made it look pretty too. The only thing that keeps it from being five stars is that it could be more "sour creamy" tasing in my opinion. I might try adding more next time.


Not quite the flavor I expected, but very good, and very rich because of the sour cream.

F.S. ohio

This was an attempted dessert for Thanksgiving. The pie sat up very well, however, you couldn't taste the cranberries but you could taste the flour. If I where to try this again I would exchange the flour for appropriate amount of cornstarch. Did not get good reviews from family members either. Not likely to make it again.