Cranberry Cream Pie

Directions

1. 1
   DAY ONE: Preheat oven to 325°F.
2. 2
   Stir sugar and corn starch together in a baking dish. Add cranberries and orange liqueur. Cover and bake for 1 hour. Cool, then refrigerate.
3. 3
   DAY TWO: Stir sugar and cornstarch together in a double boiler. Slice vanilla bean in half lengthwise, scrape out seeds; add seeds and bean to double boiler.
4. 4
   Stir in milk, cream and salt. Heat double boiler and cook pudding, stirring.
5. 5
   Cook until quite thick.
6. 6
   Stir a little of the pudding into the egg yolks, then stir in a little more pudding and add to the double boiler. Cook a little longer to thicken pudding. Cool and refrigerate.
7. 7
   DAY THREE: Cook pie shell per package directions. Cool.
8. 8
   Stir cranberries to break up jelly. Stir into pudding and pour mixture into the pie shell. You will have some filling left over. Refrigerate until serving.