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Cranberry Cream Cheese Crumb Pie Recipe

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★★★★★

4.7 from 136 reviews

This Cranberry Cream Cheese Crumb Pie is a luscious, multi-layered dessert combining a silky cream cheese and sweetened condensed milk filling with a tart cranberry layer, all topped with a golden, buttery crumb topping. Perfect for festive occasions, it yields two 9-inch pies that boast a harmonious balance of sweet, tangy, and crunchy textures—an impressive yet easy-to-make crowd-pleaser.

Ingredients

Scale

For the Pie Crust

  • 2 pre-made 9-inch pie crusts

For the Creamy Dreamy Layer

  • 16 oz (two 8 oz blocks) cream cheese, softened
  • 28 oz (two 14 oz cans) sweetened condensed milk
  • ½ cup freshly squeezed lemon juice
  • Zest of 1 orange

For the Tart & Tangy Cranberry Layer

  • 2 cans (16 oz each) whole berry cranberry sauce
  • 4 Tbsp cornstarch
  • 2 Tbsp light brown sugar
  • ½ tsp cinnamon (optional)

For the Golden, Buttery Crumb Topping

  • ½ cup salted butter, melted
  • ⅔ cup all-purpose flour
  • 4 Tbsp light brown sugar
  • ½ cup chopped pecans

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Fit the two pie crusts into your 9-inch pie pans and crimp the edges decoratively. Place both pans on a foil-lined large baking sheet to catch any drips and make transferring easier. No need to pre-bake the crusts.
  2. Create the Creamy Layer: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until completely smooth and lump-free. Slowly add the sweetened condensed milk and continue beating until fully combined and smooth. Scrape the bowl sides, then on low speed, slowly add the lemon juice and orange zest. The filling will thicken slightly. Evenly divide and spread this mixture into the prepared pie crusts.
  3. Whip Up the Cranberry Layer: In a medium bowl, combine the whole berry cranberry sauce, cornstarch, brown sugar, and cinnamon if using. Stir thoroughly until the cornstarch is fully dissolved and ingredients are well mixed. Spoon this cranberry mixture over the cream cheese layer carefully, spreading gently and avoiding mixing the layers to keep them distinct.
  4. Make the Magical Crumb Topping: In another medium bowl, mix the all-purpose flour, brown sugar, and chopped pecans. Pour the melted butter over the mixture and use your hands to combine until small, pebbly clumps form. Generously sprinkle this crumb topping evenly over the cranberry layer on both pies.
  5. Bake to Golden Perfection: Place the baking sheet with the pies into the preheated oven. Bake for 55-60 minutes, until the crumb topping is deep golden brown and the filling edges are set. The center may have a slight jiggle but will firm as it cools. If crumbs brown too quickly, tent the pies loosely with foil for the last 15 minutes.
  6. Let It Cool: Remove the pies from the oven and cool completely on a wire rack to room temperature, which takes a few hours. For cleaner slicing, chill in the refrigerator for at least 4 hours or overnight, allowing the filling to firm up beautifully.

Notes

  • Use softened cream cheese to ensure a smooth, lump-free filling. If you forget to soften it, warm gently in 15-second microwave intervals.
  • Freshly squeezed lemon juice offers the best flavor, but bottled juice can be used in a pinch.
  • Substitute orange zest with 1 teaspoon orange extract or omit for a more classic flavor.
  • Whole berry cranberry sauce provides the best texture; jellied cranberry sauce works but loses berry bursts.
  • For the crumb topping, replace pecans with old-fashioned oats for a nut-free option, or omit nuts entirely.
  • Placing pies on a baking sheet lined with foil helps prevent spills and makes handling easier.
  • Allow pies to fully cool and chill before slicing to ensure clean, perfect slices.
  • If crumb topping browns too quickly during baking, tent pies loosely with foil to prevent burning.

Keywords: cranberry pie, cream cheese pie, crumb topping, holiday dessert, layered pie, easy pie recipe

Find it online: https://victoriablair.com/cranberry-cream-cheese-crumb-pie-recipe/