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
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.
Yields
10 Servings
