When I was a young bride and trying to make my niche in the family feasts, I asked Shane what I should bring to Christmas dinner. We paged through some recipes I'd collected and he picked out Cape Cod Cranberry Velvet Pie. I would have never picked it myself, I mean look at it's name! It's huge! And Cape Cod? What does that have to do with pie?
Regardless, I made it and it's become a staple at our holiday family gatherings. It's so easy and it's light, cool & creamy. It goes in the freezer and is similar to a cheese cake. It's so easy to make. Here's the recipe. Let me know if you try it-it's a crowd pleaser!
1 shortbread pie crust (I've used graham when my store didn't carry shortbread)
8 oz cream cheese, softened
1 c whipping cream
1/4 c sugar
1/2 t vanilla extract
16 oz can cranberry sauce (you can use whole berry, leaving garnish on top or jellied which makes a more blended pie-either is great).
In a large mixing bowl, beat cream cheese until fluffy. In a small mixing bowl, beat whipping cream, sugar, and vanilla until soft peaks form. Gradually add to cream cheese, beating until smooth and creamy. Set aside a few cranberries from sauce if using whole berry sauce. Fold remaining sauce into whipped mixture (you can beat it in if using regular jellied sauce). Spoon into pie crust. Freeze 4 hours or until firm. Garnish with reserved berries. Remove from freezer 15 minutes before serving so it's soft enough to cut. Don't leave it out too long, it'll melt. :)
Oh, and by the way I renamed it. It's now just called Cranberry Pie or that pie you always make.