Ingredients for Lemon Cranberry Pie
- Whole Berry Cranberry Sauce
- 2 tablespoons cornstarch
- Light Brown Sugar
- 1 (14 ounce) can sweetened condensed milk
- Lemon Juice
- Egg Yolks
- Pastry Shells
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How to Make Lemon Cranberry Pie
- Preheat oven to 325°F (160°C).
- Prepare your favorite 9-inch pie crust (homemade or store-bought). Blind bake the crust for 10 minutes if using a store-bought crust to prevent sogginess.
- In a medium saucepan, combine 1 (12 ounce) can whole berry cranberry sauce, 2 tablespoons cornstarch, and 1/4 cup granulated sugar. Cook over medium heat, stirring constantly, until thickened and bubbly (about 5-7 minutes).
- Pour the cranberry mixture into the prepared pie crust.
- In a small bowl, whisk together 1 (14 ounce) can sweetened condensed milk, 1/4 cup fresh lemon juice, and 1 large egg yolk until smooth and well combined.
- Gently pour the lemon mixture evenly over the cranberry filling.
- Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. Let cool completely on a wire rack before chilling for at least 2 hours (preferably overnight) for optimal flavor and texture.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
216g
Fat
26g
Carbs
22g
