Yield: 10 servings
Measure | Ingredient |
---|---|
1 pack | (15oz) refrigerated pie |
\N \N | Crusts |
1 can | (16oz) whole bery cranberry |
\N \N | Sauce |
½ cup | Chopped pecans |
1 cup | Granulated sugar, divided |
1 tablespoon | Cornstarch |
12 ounces | Cream cheese |
1 tablespoon | Milk |
2 \N | Eggs |
1 cup | Sour cream |
½ teaspoon | Vanilla extract |
Preheat oven to 450F. Prepare crust as on package for either a 9" pie or 10" tart (using pan with removable bottom.) Bake 9-11 minutes until light golden brown. (Prick bottom withfork before baking.) Lower heat to 375F. Combine cranberry sauce, pecans, ⅓ cup sugar and corntarch; pour into shell.
In another bowl, beat cream cheese, ½ cup of the sugar, milk and eggs at medium speed. Spread evenly over cranberry layer. Bake 25-30 minutes or until set.
Mix sour cream, remaining sugar and vanilla until well blended and spread evenly over pie. Bake another 5 minutes. Cool. Chill until cold and serve.
Per serving: 461 cal., 6 g. pro., 53 g carb., 26g (51%) fat, 89 mg chol., 283mg sod., 1 g fiber.
Adapted from a recipe in:
Woman's Day Holiday Baking 1995 Shared and to be tested by Carolyn Shaw 11-95.
Submitted By CAROLYN SHAW On 12-15-95