Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating
Recipe by MyRecipes November 2009

Gallery

Charles Schiller; Styling: Lynn Miller

Recipe Summary

prep:
20 mins
cook:
43 mins
chill:
4 hrs
total:
5 hrs 3 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF; line a rimmed baking sheet with foil. Make crust: Place graham crackers in a food processor and process until finely ground. Add 1 Tbsp. sugar and butter and process until crumbs are moistened. Press mixture evenly across bottom and up sides of a 9-inch pie plate, packing tightly. Bake until crust is crisp, 6 to 8 minutes. Cool completely on a wire rack.

    Advertisement
  • Make filling: In a large bowl, using an electric mixer on medium speed, beat cream cheese and sugar until fluffy. Add egg and yolk and beat until incorporated. Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined.

  • Scrape half of filling into prepared crust. Dollop half of cranberry puree on top of filling. Top with remaining filling and then puree. Use a knife to swirl puree through filling, creating a marbled design, taking care not to drag crumbs from crust into filling. Place pie on lined baking sheet and bake until set around edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours and up to 2 days.

Nutrition Facts

410 calories; fat 26g; saturated fat 16g; protein 6g; carbohydrates 38g; fiber 1g; cholesterol 126mg; sodium 287mg.
Advertisement
Advertisement