Ingredients for Cranberry Cream Cheese Crumb Pie
- 1 (9-inch) unbaked pie crust
- 14 ounces sweetened condensed milk
- 4 tablespoons brown sugar
- 1/2 cup (1 stick) cold unsalted butter
- 1 cup all-purpose flour
- 8 ounces cream cheese
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 (14 ounce) can whole berry cranberry sauce
- 1/2 cup chopped walnuts
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How to Make Cranberry Cream Cheese Crumb Pie
- Preheat oven to 425°F (220°C).
- Bake an empty 9-inch pie crust for 8 minutes. Remove and let cool slightly.
- Reduce oven temperature to 375°F (190°C).
- In a large bowl, beat 8 ounces of cream cheese until fluffy.
- Gradually beat in 14 ounces of sweetened condensed milk until smooth.
- Stir in 2 tablespoons of lemon juice.
- Pour cream cheese mixture into the partially baked pie crust.
- In a small bowl, whisk together 2 tablespoons brown sugar and 1 tablespoon cornstarch.
- Stir in 1 (14 ounce) can cranberry sauce.
- Pour cranberry mixture evenly over the cream cheese layer.
- In a medium bowl, cut 1/2 cup (1 stick) cold unsalted butter into 1 cup all-purpose flour and 2 tablespoons brown sugar until crumbly.
- Stir in 1/2 cup chopped pecans or walnuts.
- Sprinkle crumb mixture evenly over the cranberry layer.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is set.
- Let cool completely on a wire rack before serving.
- Serve at room temperature or chilled. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
1816g
Fat
501g
Carbs
173g
