A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture.
INGREDIENTS (for 8 servings):
- 1 (9 inch) unbaked pie crust
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 3 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 (16 ounce) can whole berry cranberry sauce
- 1/4 cup butter, chilled and diced
- 1/3 cup all-purpose flour
- 3/4 cup chopped walnuts
Preheat oven to 425 degrees F (220 degrees C).
Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.