Phenomenal Phoods

Cranberry White Chocolate Pie



  1. Preheat oven to 425 degrees F. While the oven is preheating, make sure your pie crust is prepared in the pie plate and chilling in the fridge or freezer.
  2. When ready to bake, line the pie crust with parchment paper and fill with pie weights, dried beans or rice. Blind bake for 10 minutes. After 10 minutes, remove the pie from the oven and carefully remove the pie weights and parchment by pulling up the edges of the paper. Return to the oven for another 5 minutes or until golden brown and no longer doughy. Let pie crust cool completely before filling.
  3. Make the cranberry sauce by combining 1 cup of the cranberries, the maple syrup and zest of 1 orange in a small saucepan over medium heat. Cook the mixture until the cranberries are popping, and you are able to mash them all together with a fork. Remove from the heat and set aside until ready to add to the filling.
  4. Beat the cream cheese, powdered sugar and melted white chocolate together until smooth.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Fold the whipped cream into the cream cheese mixture until smooth.
  7. Spoon half of the filling into the pie crust and smooth with a spatula. Dot the filling with half of the cranberry sauce and use a knife or spatula to swirl it around in the filling. Repeat with the remaining half of the filling and cranberry sauce. Chill the pie for a minimum of 4 hours before serving. Top with sugared cranberries and white chocolate shavings.
  8. Make the sugared cranberries for topping the pie while the pie is chilling. Combine 1 cup of water, 1 cup of sugar and zest of the remaining orange in a small saucepan and bring to a boil over medium heat. Cook until the sugar is dissolved. Pour over 1 cup of the cranberries and place in the fridge for about an hour to coat the cranberries in the syrup.
  9. Strain the cranberries, toss in the remaining 1/2 cup of sugar and let rest to dry out for another hour.