Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (16 oz) whole berry cranberry sauce
1/2
cup chopped pecans
6
tablespoons sugar
1
tablespoon cornstarch
12
oz cream cheese, softened
2
eggs
1/2
cup sugar
1
tablespoon milk
1
cup sour cream
1/2
teaspoon vanilla
2
tablespoons sugar
Preparation
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely, about 15 minutes. Reduce oven temperature to 375°F.
In medium bowl, mix cranberry sauce, pecans, 6 tablespoons sugar and the cornstarch; spread in crust.
In medium bowl, beat cream cheese, eggs, 1/2 cup sugar and the milk with electric mixer on medium speed until smooth. Spoon evenly over cranberry mixture. Bake at 375°F 25 to 30 minutes or until set.
In small bowl, mix topping ingredients. Spoon evenly over filling. Bake 5 minutes longer. Cool slightly. Refrigerate 3 to 4 hours or until set. Cover and refrigerate any remaining tart.
