Monday, October 26, 2009

Calling All Cooks

I have a new recipe that I tried recently. I would love to hear from you if you try it and would love to get some more tried and true recipes for the upcoming season!! Don't shy away if you do not like cranberry, I'm telling ya, this is great!!

Cranberry Cream Cheese Pie
It’s a little bit cheesecake, a little bit cranberry crunch,
and a whole lot delicious!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
1 (9-inch) unbaked pie crust
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk
(NOT evaporated milk)
1/4 cup lemon juice
3 tablespoons light brown sugar, divided
2 tablespoons cornstarch
1 (16-ounce) can whole berry cranberry sauce
1/4 cup cold butter or margarine
1/3 cup all-purpose flour
3/4 cup chopped walnuts
Preheat oven 425°.
Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375°.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Stir in lemon juice. Pour into prepared pie crust.
In small bowl, combine 1 tablespoon brown sugar and cornstarch; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture.
In medium bowl, cut butter into flour and remaining 2 tablespoons brown sugar until crumbly. Stir in walnuts. Sprinkle evenly over cranberry mixture. Bake 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly. Store leftovers covered in refrigerator.

Tip: I cooked it for about 25 minutes and then i spread out the mixture on top so it wasn't so clumpy. This is a keeper!!

1 comment:

Laura said...

Sounds amazing! I'm going to have to try this one!