Creamy Cranberry Pretzel Pie

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  • Makes: 8 servings
  • Yields: 8 servings
  • Prep: 30 mins
  • Bake: 7 mins 350°
  • Chill: 4 hrs to 6 hrs
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Creamy Cranberry Pretzel Pie
Nonstick cooking spray
cup butter
cup sugar
1 1/4
cups finely crushed pretzel sticks (about 4 ounces)
egg white
1 1/2
cups whipping cream
ounces cream cheese, softened
cup sugar
14 ounce can whole berry cranberry sauce
Few drops red food coloring
Broken pretzel sticks (optional)
Sugared cranberries* (optional)
  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray; set aside. For crust, in a medium saucepan heat butter over medium heat until melted. Remove from heat. Stir in 1/4 sugar until dissolved. Add crushed pretzels, stirring to combine. Stir in egg white until combined. Press mixture evenly onto the bottom and up the sides of the prepared pie plate. Bake for 7 to 9 minutes or until edges are lightly browned. Cool on a wire rack.
  2. Meanwhile, for filling, in a medium mixing bowl beat whipping cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight); set aside. In a large mixing bowl beat cream cheese and 1/4 cup sugar on medium speed until smooth. In a small bowl stir together cranberry sauce and orange peel until no large clumps remain; stir into cream cheese mixture until combined. Fold in whipped cream and food coloring. Carefully spoon filling into baked crust.
  3. Cover and chill pie for 4 to 6 hours or until firm. If desired, garnish with broken pretzels and sugared cranberries.
From the Test Kitchen

To make sugared cranberries, brush 1/3 cup fresh cranberries with light-color corn syrup, then roll in sugar to coat.

Nutrition Facts (Creamy Cranberry Pretzel Pie)
    Per serving:
  • 579 kcal cal.,
  • 43 g fat
  • (26 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 139 mg chol.,
  • 566 mg sodium,
  • 47 g carb.,
  • 1 g fiber,
  • 33 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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