Cranberry Cream Cheese Crumb Pie (Printable Version)
A showstopping dessert with layers of silky cream cheese, tart cranberry swirl, and golden pecan crumb topping for the perfect holiday treat.
# Ingredients:
→ Pie Crust
01 -
2 pre-made pie crusts
→ Cream Cheese Layer
02 -
16 oz (450g) cream cheese, softened
03 -
28 oz (800g) sweetened condensed milk
04 -
1/2 cup fresh lemon juice
05 -
Zest of 1 orange
→ Cranberry Layer
06 -
32 oz (900g) whole berry cranberry sauce
07 -
4 Tbsp cornstarch
08 -
2 Tbsp light brown sugar
09 -
1/2 tsp cinnamon (optional)
→ Crumb Topping
10 -
1/2 cup salted butter, melted
11 -
2/3 cup all-purpose flour
12 -
4 Tbsp light brown sugar
13 -
1/2 cup chopped pecans
# Steps:
01 -
Preheat oven to 350°F (175°C). Fit the pie crusts into two 9-inch pie pans. Crimp edges with fingers or a fork for decoration. Place pie pans on a foil-lined baking sheet for easier handling.
02 -
In a large mixing bowl, beat softened cream cheese until completely smooth. Add sweetened condensed milk and beat until fully incorporated. With mixer on low, add lemon juice and orange zest. Divide mixture evenly between the two pie crusts and smooth tops with a spatula.
03 -
In a medium bowl, combine cranberry sauce, cornstarch, brown sugar, and cinnamon (if using). Mix thoroughly until cornstarch is completely dissolved. Carefully spoon cranberry mixture over cream cheese layer, covering the entire surface while maintaining distinct layers.
04 -
In another bowl, combine flour, brown sugar, and chopped pecans. Pour melted butter over the mixture and blend with hands until fully incorporated and small clumps form. Sprinkle topping evenly over both pies.
05 -
Transfer pies on baking sheet to preheated oven. Bake for 55-60 minutes until edges are set and crumb topping is golden brown. Center may still have a slight jiggle. If topping browns too quickly, tent loosely with foil during final 15 minutes.
06 -
Remove pies from oven and place on wire rack to cool completely to room temperature, about 2-3 hours. For cleanest slices, refrigerate for at least 4 hours or overnight before serving.
# Notes:
01 -
For the cleanest slices, use a sharp knife and wipe it clean between cuts.
02 -
A dollop of freshly whipped cream or vanilla ice cream makes the perfect accompaniment.
03 -
This pie freezes well for up to 3 months when wrapped tightly in plastic wrap and foil.
04 -
If your filling seems runny, it likely needed more cooling time to properly set.