Cranberry Cream Cheese Crumb Pie

Every holiday season, my family gathers around the table, and the centerpiece is always a showstopper-the Cranberry Cream Cheese Crumb Pie. I remember the first time I made it; the aroma wafted through the house, and my kids peeked in, asking what was baking. The excitement on their faces as they took that first bite was priceless. It's a recipe that holds memories, laughter, and the sweet joy of togetherness. This pie is perfect for the holidays, bringing a lovely balance of creamy, tart, and sweet flavors that just scream festive cheer.

What I love most about this pie is how it effortlessly combines the rich creaminess of the cream cheese layer with the tartness of the cranberry, all topped with a buttery crumb that gives it that perfect crunch. It's a dessert that feels special but is surprisingly easy to whip up, making it ideal for holiday gatherings or any occasion when you just want to impress. Trust me, once you try this Cranberry Cream Cheese Crumb Pie, it'll become a staple in your dessert repertoire!

Why You'll Love "Cranberry Cream Cheese Crumb Pie"

• Quick prep time: Whip this pie up in just 30 minutes!
• Family-friendly: Everyone, from kids to grandparents, will love the creamy and tart combination.
• Minimal ingredients: You likely have most of these staples already in your kitchen.
• Make-ahead option: Perfect for holiday gatherings, you can bake it a day ahead and let it chill.
• Freezer-friendly: Store it in the freezer for a last-minute dessert that will wow your guests!
• Versatile flavors: Pair it with whipped cream, ice cream, or a dusting of powdered sugar for added flair.

Ingredients You'll Need

• For the Pie Crust:
  • 2 pre-made pie crusts (Look for refrigerated crusts for best results.)

For the Creamy Dreamy Layer

• 16 oz cream cheese, softened (Be sure to take it out of the fridge at least an hour before using for easy mixing.)
• 28 oz sweetened condensed milk (This adds the perfect sweetness and creaminess.)
• ½ cup lemon juice, freshly squeezed (Fresh is best for flavor; bottled juice just doesn't cut it.)
• 1 zest of orange (Feel free to substitute with orange extract if you're in a pinch.)

For the Tart & Tangy Cranberry Layer

• 32 oz whole berry cranberry sauce (Using canned cranberry sauce gives the best texture and flavor.)
• 4 tablespoon cornstarch (This will help thicken the cranberry layer beautifully.)
• 2 tablespoon light brown sugar (You can also use granulated sugar if that's what you have on hand.)
• ½ teaspoon cinnamon (Optional, but it adds a nice hint of spice!)

For the Golden, Buttery Crumb Topping

• ½ cup salted butter, melted (Unsalted butter works too if that's your preference.)
• ⅔ cup all-purpose flour (This forms the base of your crumb topping.)
• 4 tablespoon light brown sugar (For a touch of sweetness that pairs perfectly with the butter.)
• ½ cup chopped pecans (You can swap these for oats or leave them out entirely if you prefer.)

Step-by-Step Instructions

Preheat the Oven

1. Preheat your oven to 350°F (175°C). This is the perfect temperature for baking the pie to golden perfection!
2. Take those pre-made pie crusts and place them in your 9-inch pie dishes. If you want to be a bit fancy, you can crimp the edges for a nice finish, but no pressure!

Make the Creamy Layer

1. In a mixing bowl, beat the softened cream cheese until it's smooth and creamy. You want it to be fluffy like a cloud!
2. Gradually pour in the sweetened condensed milk, lemon juice, and orange zest. Keep mixing until everything is well combined and looks like a dreamy mixture. Trust me, it's heavenly!

Prepare the Cranberry Layer

1. In another bowl, dump in the whole berry cranberry sauce. You'll love how it brings that vibrant color!
2. Add the cornstarch, light brown sugar, and cinnamon if you're using it. Mix everything together well until you see it all blended, and the sugar is dissolved.

Assemble the Pie

1. Now, it's time to layer! Start with the creamy cheese mixture and spread it evenly in the pie crusts. Take your time to make it nice and smooth.
2. Next, layer the cranberry mixture on top of the creamy layer. Don't be shy; pile it on! It'll look so pretty.

Make the Crumb Topping

1. In a medium bowl, mix together the melted butter, all-purpose flour, light brown sugar, and chopped pecans. Use a fork or your fingers to combine until it gets a crumbly texture. It should look like little pebbles of deliciousness!
2. Sprinkle this crumbly mixture over the cranberry layer, making sure to cover it evenly for that golden, crunchy topping.

Bake the Pie

1. Pop those pies in the preheated oven and bake for about 30 minutes, or until the crumb topping is a beautiful golden brown. Your kitchen is going to smell amazing!
2. Once baked, take the pies out and let them cool for at least 10 minutes before slicing. You want to give the layers a chance to set up a bit. I know it's hard to wait, but it'll be worth it!

Variations

• For a festive twist, add a splash of vanilla extract to the creamy layer.
• Try using fresh cranberries, sweetened to taste, for a more tart flavor.
• Make it gluten-free by using a gluten-free pie crust and almond flour for the crumb topping.
• For a lighter version, substitute low-fat cream cheese and use less sugar in the cranberry layer.
• Add a sprinkle of nutmeg for a warm, holiday flavor boost!

Serving and Storage Tips

Serving

Serve the Cranberry Cream Cheese Crumb Pie slightly warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A light dusting of powdered sugar adds a lovely touch. This pie is perfect for holiday gatherings or cozy family dinners!

Storage

Store any leftovers in the fridge for up to 3 days. You can also freeze the pie for up to 3 months; just make sure to wrap it tightly in plastic wrap and foil. To reheat, let it thaw overnight in the fridge and warm it gently in the oven at 350°F (175°C).

Helpful Notes

• If you don't have pecans, walnuts or oats make great substitutes for the crumb topping.
• For a dairy-free version, use vegan cream cheese and coconut milk instead of sweetened condensed milk.
• Feel free to adjust the sugar in the cranberry layer to suit your taste preferences.
• Don't worry if the filling looks a bit runny; it will set up nicely once baked.
• Adding a pinch of salt to the crumb topping enhances the flavors wonderfully!

Frequently Asked Questions

Can I freeze the Cranberry Cream Cheese Crumb Pie?

Yes, you can absolutely freeze the Cranberry Cream Cheese Crumb Pie! Just make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 3 months. When you're ready to enjoy it, let it thaw overnight in the refrigerator before warming it gently in the oven.

What can I substitute for cream cheese?

If you need a substitute for cream cheese, you can use mascarpone cheese for a similar creamy texture. For a dairy-free option, vegan cream cheese works wonderfully! You can also blend silken tofu with a little lemon juice for a lighter alternative.

How long does this pie last in the fridge?

The Cranberry Cream Cheese Crumb Pie will last in the fridge for up to 3 days. Just make sure to cover it well to keep it fresh and prevent it from drying out.

Can I use fresh cranberries instead of canned?

You can use fresh cranberries instead of canned, but you'll need to sweeten them to taste since they are much more tart. Cooking them down with a bit of sugar and water until they burst can create a delicious fresh cranberry layer for your pie!

Final Thoughts

I hope you're feeling inspired to dive into making this delightful Cranberry Cream Cheese Crumb Pie! It's more than just a dessert; it's a way to create memories and share joy with your loved ones. Don't be afraid to get a little messy in the kitchen-after all, that's part of the fun! I can't wait for you to experience the smiles when you serve this pie. So gather your ingredients, put on some good music, and let's make something delicious together. Happy baking, my friend!