Cranberry Cream Cheese Crumb Pie

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This is a two layer pie with a cream cheese bottom and a cranberry middle, sprinkled with a crumb-nut topping...this is an amazing dessert pie, and worth the time to make.

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Steps

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Set oven to 425 desgrees.

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Bake the empty pie shell for 8 minutes.

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Remove from the oven.

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Reduce the heat to 375 degrees.

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In a large mixing bowl , beat the cream cheese until fluffy.

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Gradually beat in the sweetened condensed milk until smooth.

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Add in the lemon juice.

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Pour into the baked pastry shell.

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In a small bowl , combine 2 tbsp of the brown sugar and the cornstarch , mix well.

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Stir in the cranberry sauce.

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Mix well.

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Spoon evenly over the cheese mixture in the pie shell.

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In a medium bowl , cut the cold butter into the flour , and the remaining 2 tbsp brown sugar until crumbly.

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Stir in the nuts.

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Sprinkle evenly over the cranberry mixture.

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Bake for 45-50 minutes , until golden.

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Cool.

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Serve at room temperature , or chill thoroughly.

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Refrigerate any leftovers.

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Ingredients

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10-inch unbaked deep-dish pie shell, sweetened condensed milk, brown sugar, butter, flour, cream cheese, lemon juice, cornstarch, whole berry cranberry sauce, walnuts