Tuesday, August 15, 2006

Pie Recipe #20 - Cranberry Cheesecake Pie


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk (15oz) refrigerated pie
1 cn (16oz) whole bery cranberry
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., 283mg sod., 1 g fiber.


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