Winter Berry Pie
by Diana BarrickCategory
Desserts
Servings
8
Prep Time
25 minutes
Cook Time
15 minutes
Calories
2291
Author:
Diana Barrick
Ingredients
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1 1/2 cups Nilla Wafer Crumbs (about 66 Nilla Waffers)
-
1/3 cup granulated sugar
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6 tbsp butter melted
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1-1 1/2 cups fresh Cranberries (see notes)
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1/4 cup Cranberry Juice
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1 tbsp. Sugar
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28 oz sweetened condensed milk
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1/2 cup Heavy Cream with 1 tbsp. Lemon Juice or 1/2 cup Sour Cream
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3/4 cup Cranberry Juice
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7 Minute frosting or Meringue, for topping
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Sugared Cranberries, for decoration
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Rosemary, for decoration
Crust
Filling
Toppings
Directions
Crust
Preheat oven to 375F.
Mix Nilla Wafer crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan.
Bake for 9 minutes or until golen. Cool for about 30 minutes.
Filling
Preheat oven to 350F.
Chop Cranberries.
Add cranberries, cranberry juice, and sugar in small pot. Cook on medium -low heat until sugar is dissolved and mixture has thickened.
If using havy cream, whish heavy cream and lemon juice until thick like sour cream. If using sour cream skip this step.
Whisk together sweetened condensed milk, sour cream or heavy cream mixture, cranberry juice, and cranberry relish in a medium bowl. Pour into prepared crust and bake for 15 minutes or until center is just slightly jiggly.
Let pie cool for about 30 minutes before chilling in fridge for at least 3 hours.
Toppings
Once chilled top with meringue or 7 minute frosting and toast.
Decorate and enjoy!
Recipe Video
Recipe Note
*You can use 1 cup cranberry salad/relish instead if you want to skip this step.
** For sweeter pie use the 1 cup cranberries, for more tart cranberry flavor use the 1 1/2 cups.
Nutrition
Calories 2291, Carbs 321 grams, Fat 102 grams, Protein 22 grams, Sodium 318 milligrams, Sugar 137 grams