Sour Cream Pie with Orange Cranberry Sauce...

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I am so ready for the holidays to begin.

Thanksgiving is my absolute favorite holiday.

I love that it's about being thankful, eating turkey and pumpkin pie until we're stuffed, and celebrating with our friends and family.

Of course, I can't forget the day after Thanksgiving...... Black Friday.

Yes, my friends, a day of spectacular deals. Oh yeah, I'm already planning out what stores I'm going to hit and in what sequence.

I have a game plan.

You have to if you want to score major on Christmas gifts.

I'm not going to lie... it takes a lot out of you if you decide to hit up stores at midnight or early morning on Black Friday.

What will I do to replenish myself once I've returned from long hours of waiting in lines and braving the crowds, you ask?

Eat this pie.


Sour Cream Pie with Orange Cranberry Sauce 

• 1 Prepared Graham Cracker Pie Crust
• 8 Oz. Cream Cheese, Softened
• 1 Cup Sour Cream
• 1/2 Cup Granulated Sugar
• 1 Teaspoon Pure Vanilla Extract
• 1 Cup Cool Whip
• 1 Cup  Orange Cranberry Sauce
• 1/2 Cup Orange Or Cranberry Juice

In a large bowl, beat the cream cheese and sour cream together. Next add the sugar and combine. Add in the vanilla. Gently fold in the Cool Whip. Pour the sour cream filling into the prepared graham cracker crust. Refrigerate for four hours to set. Makes 8 servings of pie.

Before serving, measure 1 cup of the Orange Cranberry Sauce and 1/2 cup of juice into a small heavy duty saucepan. Stir and heat through, do not boil. Remove from the heat and cool to room temperature. Spoon desired amount over each slice of sour cream pie and serve. 

Enjoy!

 “Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and  Harvard Common Press”

Happy Baking!