Go Back

Cranberry Sour Cream Pie

A creamy pie filled with rich sour cream and cream cheese, topped with tart cranberry and hints of orange liqueur, creating a delightful balance of flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 box 1 crust from 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), baked and cooled
For the filling
  • 2 packages 2 packages (8 oz each) cream cheese, softened Bring to room temperature before use.
  • 8 oz 8 oz sour cream
  • 1 1/2 cups 1 1/2 cups sugar, divided Use 3/4 cup for the filling and 1/2 cup for the topping.
  • 3 tablespoons 3 tablespoons orange or almond liqueur Can substitute with freshly squeezed orange juice.
  • 2 cups 2 cups whole fresh cranberries or 1 can (15 oz) whole berry cranberry sauce
  • 1/2 teaspoon 1/2 teaspoon pumpkin pie spice

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Drape a Pillsbury dough round into a 9-inch pie pan. Pinch the edges together decorative-style, and place pie pearls or dry pinto beans in the bottom of the pie crust before baking.
  3. Bake the crust according to package directions until golden, then cool completely.
Filling
  1. In a stand mixer, beat the cream cheese until smooth and creamy.
  2. Add sour cream and 3/4 cup sugar, and beat until smooth and well combined.
  3. Spoon the mixture into the prepared pie crust and refrigerate while preparing the cranberry topping.
Cranberry Topping
  1. In a saucepan over medium-high heat, stir the remaining 1/2 cup of sugar, orange liqueur, cranberries, and pumpkin pie spice.
  2. Bring to a boil while stirring constantly for 1-2 minutes, then remove from heat and cool completely.
  3. Spread the cranberry topping on top of the pie and cover.
  4. Refrigerate for an additional 1-2 hours, or until the topping is set and the filling is firm.

Notes

Serve with a dollop of softly whipped cream and a thin curl of orange zest. For best flavor, chill overnight before serving. Cover loosely in the fridge; it keeps best for 3-4 days.