Nutty Cranberry Cheese Pie
Miz Helen's Kitchen
Ingredients
1- 9 inch un-baked pie crust
For The Cheese Layer
1 (8 ounce) cream cheese, room temperature
1 (14 ounce) sweetened condensed milk
1/4 lemon juice
1 tablespoon lemon zest
For The Cranberry Layer
1 (14 ounce) can whole-berry cranberry sauce
2 tablespoon brown sugar
2 tablespoon corn starch
Nutty Topping
1/2 cup all purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup cold butter, cubed
1 cup pecans, chopped
Directions
Fit a 9 inch pie crust into a 9 inch pie pan and flute the edges
In a medium bowl beat the cream cheese and lemon juice until creamy. Add the condensed milk and continue to mix until completely blended. Stir in the lemon zest.
Pour the milk and cheese mixture onto the bottom of the crust.
Spread the mixture until it is even.
In a small bowl mix the cranberry sauce, brown sugar, and corn starch, mix well.
Very carefully spoon the cranberry mixture over the cheese layer, spread the mixture evenly over the cheese layer.
For the topping, add the flour, sugar, cinnamon into a medium bowl and mix well. Add the cold cubed butter and blend with a pastry blender. Blend the mixture until it looks like crumbs.
Stir in the chopped pecan's and mix well.
Sprinkle the topping over the cranberry layer.
Bake at 375 degrees for 30 minutes. At the end of 30 minutes, cover the edges of the crust with a crust cover or foil paper, so the crust does not burn.
Continue to bake at 375 degrees for 15 more minutes.
Remove from oven and let cool to room temperature.
When the pie has reached room temperature refrigerate for 2 hours before slicing to serve.
For Garnish
I doubled the Cranberry Layer recipe and used it as a sauce to top the pie along with a dollop of whipped cream and a sprig of mint.
Enjoy!