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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Crs, Holiday, Pie, Desserts 10 Servings

INGREDIENTS

1 pk (15oz) refrigerated pie
Crusts
1 cn (16oz) whole bery cranberry
Sauce
1/2 c Chopped pecans
1 c Granulated sugar, divided
1 tb Cornstarch
12 oz Cream cheese
1 tb Milk
2 Eggs
1 c Sour cream
1/2 ts Vanilla extract

INSTRUCTIONS

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, 1/3 cup sugar and
corntarch; pour into shell.
In another bowl, beat cream cheese, 1/2 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.,
283 mg sod., 1 g fiber.
Adapted from a recipe in: Woman's Day Holiday Baking 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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