Ingredients
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1 10-inch unbaked deep-dish pie shell or 1 unbaked 9-inch deep dish pie pastry
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1 (14 ounce) can sweetened condensed milk
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4 tablespoons firmly-packed brown sugar, divided
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1/4 cup cold butter
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1/3 cup flour
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1 (8 ounce) package cream cheese, softened
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1/4 cup lemon juice
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2 tablespoons cornstarch
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1 (16 ounce) can whole berry cranberry sauce
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3/4 cup walnuts
Instructions
- Set oven to 425 desgrees.
- Bake the empty pie shell for 8 minutes; remove from the oven.
- Reduce the heat to 375 degrees.
- In a large mixing bowl, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth.
- Add in the lemon juice; pour into the baked pastry shell.
- In a small bowl, combine 2 Tbsp of the brown sugar and the cornstarch, mix well (if you prefer a sweeter filling, add in more sugar).
- Stir in the cranberry sauce; mix well.
- Spoon evenly over the cheese mixture in the pie shell.
- In a medium bowl, cut the cold butter into the flour, and the remaining 2 Tbsp brown sugar until crumbly.
- Stir in the nuts.
- Sprinkle evenly over the cranberry mixture.
- Bake for 45-50 minutes, until golden; cool.
- Serve at room temperature, or chill thoroughly.
- Refrigerate any leftovers.
- ***NOTE***when baking the pie, it is advised to place a heavy piece of foil underneath the pie plate to avoid any spills, as it sometimes tends to bubble over the sides.