Ingredients
1 sheet refrigerated pie crust8 ounces cream cheese, softened1 can (14 ounces) sweetened condensed milk1/4 cup lemon juiceCRANBERRY LAYER:1 can (14 ounces) whole-berry cranberry sauce2 tablespoons cornstarch1 tablespoon brown sugarTOPPING:1/2 cup all-purpose flour1/4 cup packed brown sugar1/2 teaspoon ground cinnamon1/4 cup cold butter, cubed3/4 cup chopped pecans
Preparation
Preheat oven to 375°. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust.
In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer.
Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.
