| 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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