The Salisbury Post has picked a winner for the first week of its Holiday Recipe Contest.

Sara Hill of Salisbury submitted two recipes, one for Sweet Potato Poundcake with Creamy Caramel Frosting and the winner, Cranberry Cream Pie with Grand Marnier.

It’s not complicated, though it has several steps, and sounds like a great blending of holiday flavors.

Cranberry Cream Pie with Grand Marnier

This makes a spectacular pie with its intense color and flavor. Cranberries are my favorite to have during Thanksgiving and Christmas … but I buy lots of them and freeze so I can enjoy them all year.

Crust

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup chopped pecans
6 tablespoons (3/4 stick) butter, melted

Cream Cheese Filling

1 package (8 ounces) cream cheese at room temperature
1/3 cup powdered sugar
1 teaspoon vanilla
2 tablespoons Grand Marnier (orange-flavored liqueur)
1 cup whipping cream

Cranberry Topping

1 cup sugar
3 tablespoons water
2 1/2 cups cranberries
2 heaping tablespoons cornstarch
Crust — preheat the oven to 350 degrees. Place the crumbs, sugar, nuts and melted butter in a mixing bowl and mix until combined. Press the mixture into the bottom and sides of a 9-inch pie dish or 11-inch tart pan. Bake the crust 8 to 10 minutes until lightly browned. Cool to room temperature.

Filling — mix the cream cheese and sugar in a small mixing bowl with electric mixer on medium speed until fluffy. Mix in the vanilla and Grand Marnier. In a separate bowl, beat the whipping cream until soft peaks form. Fold into the cream cheese mixture and spoon it into the cooled crust, spreading the top even. Refrigerate several hours or until set and well chilled. The pie may be covered and refrigerated overnight at this point.

Topping — Cook the sugar, 1 tablespoon water and the cranberries in a medium saucepan, stirring constantly until mixture comes to a full boil and berries begin to pop. Remove from heat. Dissolve the cornstarch in 2 tablespoons water. Stir into cranberries. Return to the heat and cook, stirring constantly, until mixture comes to a boil and thickens. Remove from the heat and cool to room temperature. Spread over the cream cheese layer. Cover with plastic wrap and refrigerate. I refrigerate overnight.

For her winning recipe, Hill will receive a custom cutting board from Charlie Shank Jr. of Oliver Cupboards, and Little E BBQ sauces.

To enter the contest CLICK HERE