Best 5 Cranberry Walnut Cheesecake Pie Recipes

CRANBERRY WALNUT CHEESECAKE PIE

Steps:

• In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute.
• (Mixture will be very thick.) Whisk in half of the whipped topping.
• Carefully spread half of pudding mixture in crust.
• Spoon half of cranberry sauce over pudding mixture.
• Sprinkle with half of the walnuts.
• Top with remaining pudding mixture.
• Refrigerate at least 4 hours or until set.
• Top with remaining cranberry sauce, whipped topping and walnuts.
• Garnish as desired.
• Store in refrigerator.
• *Note:To toast walnuts, spread evenly on baking sheet.
• Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring once or twice.

CRANBERRY NUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts.
• In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
• Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.

CRUSTLESS CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
• Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

CRANBERRY CHEESE CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust., In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer., Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.

CRANBERRY WALNUT PIE

Steps:

• Preheat oven to 375°. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt., On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges loosely with foil., Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.