1 cup Mariani Sweetened Dried Cranberries
1 cup White Sugar
½ cup All-purpose Flour
1/8 teaspoon Salt
2 ¼ cups Milk
2 Eggs, lightly beaten
½ cup Sour Cream
¼ cup Butter, diced
1-9-inch pie crust, baked
1 cup Heavy Whipping Cream
3 Tablespoon Confectioners’ Sugar
1 teaspoon Vanilla Extract
Cover dried cranberries with boiling water. Let stand for 5 minutes and drain.
In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in milk and eggs. Cook over medium heat stirring constantly until the mixture thickens and boils. Boil and stir for 2 minutes. Remove from heat.
Stir in the sour cream, butter and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate overnight.
Whip the cream until soft peaks form, fold in the confectioners’ sugar and vanilla. Swirl over top of pie.