Method

Preheat oven to 450°F.

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 at intervals around crust with fork before baking.)

Reduce oven temperature to 375°F. Do it now, so you don't forget and scorch your wonderful pie.

Combine cranberry sauce, pecans, 1/3 cup sugar and cornstarch.  When well mixed, pour into shell.

In a separate bowl, beat cream cheese, 1/2 cup sugar, milk and eggs at medium speed.

When well combined, spread evenly over cranberry layer. Bake in preheated, REDUCED HEAT oven for 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 on a wire rack until room temperature, then chill in the refrigerator until cold.

Serves: 10

Contributor: pat ciesla

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