Almost no preparation is required for this fruity, sour baked chicken recipe! If desired, serve alongside a green salad.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 to 9 — inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup lemon juice
- 3 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 (16 ounce) can whole berry cranberry sauce
- ¼ cup butter, chilled and diced
- ⅓ cup all-purpose flour
- ¾ cup chopped walnuts
Instructions
- 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.
Nutrition Facts
| Calories | 619 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 15 g |
| Sodium | 317 mg |
| Sugars | 46 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. I look for recipes that can be reduced to smaller sizes. This fits the bill. It uses common Christmas ingredients. Divides in half well, fitting into a 6 x 8 x 1.5 inch Pyrex dish. It could even be cut into six servings instead of four if you have a small appetite.
Made it in February because I found a leftover can of cranberry sauce in the pantry. Might substitute pecans for the walnuts if I make it for the holidays.
I used pecans in place of walnuts!!!!
I use the deep dish pie crusts but find that the recipe overflows and looks messy so this time I did not pour the cream cheese mixture or the cranberry mixture so full and it turned out perfect!
Brought this to the family Thanksgiving dinner. It was a hit!
I made this with a 9 inch pre-made graham cracker pie crust and my own cranberry sauce. I followed the recipe exactly and it came out great! It was delicious and everyone wanted the recipe. I will definitely be making this again!
I love the holidays, so Thankful for family, friends, and my amazing husband and son!
This is a pretty amazing pie with a graham cracker crust. I didn’t add quite as much sugar to the cranberry sauce; I thought that was sweet enough. I found the crumb topping to be lacking, so I bulked it up with oatmeal. It was a huge hit at Thanksgiving.
By Jackson who wants this as his bday cake
I made this for my family at thanksgiving and they loved it! Even the “dessert snobs” loved it. I did end up adding a little more flour to the topping mix because it was too sticky… but other than that, I found the recipe perfect and not too sweet. The only people that would find this too sweet are the same ones that will say some desserts are “too rich”.
Surprisingly delicious! I guess I always expected cranberry flavored things to be less sweet, but this one was the perfect amount of sweetness. I actually made everything from scratch, including the crust and the cranberry sauce, and it came out wonderfully. Everybody loved it, and this was the winner over a pumpkin cheesecake served at the same Thanksgiving dinner.
It was a huge hit at my Thanksgiving dessert table!
Great pie!! I use a graham cracker crust (extra serving size) It’s rich, smooth, and not too sweet because of the cranberries. A very simple recipe, and it’s a hit every time I make it! Definately a keeper…
need to try with cherries
This was a huge hit, but I did have to make some alterations to make it perfect. Like other reviews suggested, I made a Graham cracker crust. I didn’t add sugar to the cranberry sauce, and I put the brown sugar in the nut crumble topping instead. I also made this in a 10″ tart pan instead of a pie pan, and it fit perfectly, looked beautiful as a tart, and was a big crowd pleaser!
Went over really well for thanksgiving. Everyone loved it, even the kids. Not too hard to make. Used fresh cranberry recipe instead of can. Will make this a tradition every year.
this was ok, I guess I expected it to be more of a cranberry pie but it was more like a cheese cake with a cranberry topping
This was wonderful! My husband kept raving about it. I did use a graham cracker crust instead of a regular crust, the first time and the second time I used individual graham cracker crust which made them perfect.
After all the work I went through. Did every step as it said and did not care for the recipe. Are we Sure there is supposed to be 14 oz of sweet cond milk and a Full 1/4 cup of Lemon Juice? I am not happy.
Okay so I did switch the fruit up a bit and went with fresh raspberries and blackberries (currently in season) but I kept everything else the same and it was delicious! This is a keeper!
I’ve made this pie several times for family gatherings using different nuts in the topping. This pie comes out perfectly everytime and is as beautiful to look at as it is wonderful to eat.