Cranberry Cream Cheese Crumb Pie
This cranberry cream cheese crumb pie features a silky citrus-kissed filling, sweet-tart cranberry layer, and a buttery pecan topping—perfect for holidays or cozy nights in.
- Prep Time: 25 minutes
- Cook Time: 55–60 minutes
- Total Time: ~5 hours (with chilling)
- Yield: 2 pies (approx. 16 servings total)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pie Base:
2 unbaked 9-inch pie crusts (store-bought or homemade)
Cream Cheese Layer:
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 tbsp lemon juice
1 tsp orange zest
Cranberry Layer:
1 can (14 oz) whole berry cranberry sauce
1 tbsp cornstarch
2 tbsp brown sugar
1/2 tsp cinnamon
Crumb Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 cup chopped pecans
1/4 cup melted butter
Instructions
Preheat Oven: Preheat to 350°F (175°C). Fit pie crusts into two 9-inch pans and crimp the edges. Place both on a foil-lined baking sheet.
Make Cream Cheese Layer: Beat softened cream cheese until smooth. Add sweetened condensed milk and mix until glossy. Stir in lemon juice and orange zest. Divide evenly between pie crusts and smooth the tops.
Add Cranberry Layer: In a small bowl, mix cranberry sauce, cornstarch, brown sugar, and cinnamon. Spoon gently over the cream cheese layer and spread evenly without mixing layers.
Prepare Crumb Topping: Combine flour, brown sugar, and chopped pecans. Pour in melted butter and mix until crumbly. Sprinkle generously over each pie.
Bake: Bake for 55–60 minutes or until crumb topping is golden brown and pie edges are set. Tent loosely with foil if the topping browns too quickly.
Cool & Chill: Cool completely at room temperature. Then refrigerate for at least 4 hours (overnight preferred) before slicing and serving.
Notes
Lemon-Lover’s Twist: Swap orange zest for lemon zest and add 1 tsp lemon extract.
Chocolate Version: Sprinkle 1/2 cup mini chocolate chips between the cream and cranberry layers.
Nut-Free Option: Use 1/2 cup rolled oats instead of pecans for the topping.
Ginger Kick: Add 1/4 cup chopped crystallized ginger to the cranberry layer.
Gluten-Free: Use gluten-free crust and gluten-free flour in the crumb topping.
Find it online: https://elladishes.com/cranberry-cream-cheese-crumb-pie/
