Cranberry Cheese Pie Recipe
Cranberry Cheese Pie Recipe with Cranberries, Cream Cheese, Shortcrust Pastry, Custard Powder, Sugar and Milk
INGREDIENTS
6 oz (175g) Rich Shortcrust Pastry (for recipe click here)
2 level tablespoons Custard Powder
1 tablespoon Sugar
3/4 pint (450ml) Milk
3 oz (75g) Cream Cheese
1 x 14 oz (400g) Can of Cranberries
2 teaspoons Arrowroot (or Cornflour)
METHOD
Heat the oven to Mark 6 or 425F or 220C and have ready an 8 inch (200mm) pie plate or sandwich tin. Use the pastry to line the pie plate and bake blind.
Mix the custard powder and the sugar smoothly with a little of the milk. Heat the rest of the milk, when nearly boiling pour onto the mixed custard, stirring as you do so. Return the custard to the saucepan and bring to the boil, stirring all the time. Remove from the heat and leave to cool, stirring occasionally. Beat the cream cheese and gradually stir it into the cold custard. Turn into the pastry case.
Strain the syrup from the cranberries and use some of it to mix the arrowroot or cornflour smoothly. Put the rest on to heat, when nearly boiling pour onto the mixed arrowroot or cornflour stirring as you do. Return to the saucepan and bring to the boil, stirring all the time. Cool, then stir in the cranberries. When the cheese custard is sufficiently set, gently put the cranberries on top. Serve cold.
Based on the Cranberry Cheese Pie Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).