1. Preheat the oven to 375 degrees.
2. Put the pie crust in a 9 or 9.5 inch pan and crimp the edges.*

Cranberry Filling:

1. Blend cranberries and water together.
2. Put into a frying pan or other wide bottomed pan over medium high heat.
3. Add sugar and stir.
4. Stir occasionally until mixture is hot then stir frequently so it doesn’t scorch to the bottom.
5. Cook until thick and most of the liquid is cooked out.**
6. Smooth into pie crust.
7. Bake 15-20 minutes, until crust is lightly golden.

White Chocolate Filling:

1. Break white chocolate into small piece and heat in a small sauce pan with 1/4 cup cream over medium heat, whisking constantly until just melted.
2. Remove from heat and whisk in egg yolks.
3. Put back on burner over low heat, whisking nonstop for 1 minute.
4. Set aside to cool for 20 minutes.
5. Just before 20 minutes is up, beat remaining cream and vanilla extract until stiff peaks form and stay standing when you stop beating. (See picture in post above if not sure on this part.)
6. Fold whipped cream into white chocolate mixture until well incorporated.
7. Smooth over completely cool cranberry filling and put in refrigerator to chill 4 hours or more.

NOTE:

1. *Premade pie crusts come measured for 9 inch pies. If you get one and have a 9.5 inch pan, just lightly press the edges against the side of the pan for a pretty finish.
2. **See quick video at bottom of post if not sure what this should look like.
3. *** You can decorate the top with piped whipped cream and chopped cranberries that have been tossed in a bit of sugar.