Fri 22 Aug, 2003 06:44 pm
LEMON CRANBERRY PIE
1 9-inch BAKED pastry shell
1 16-ounce can WHOLE berry cranberry sauce
2 tablespoons cornstarch
2 tablespoons light brown sugar
1 14-ounce can Sweetened Condensed Milk (not evaporated milk)
1/2 cup fresh lemon juice
3 yolks from large eggs
optional yellow food coloring
Preheat the oven to 325 degrees F.
In a small saucepan, combine the cranberry sauce, cornstarch and sugar. Over medium heat, cook and stir until thickened and bubbly; remove from heat. When slightly cooled, spoon into the prepared BAKED pastry shell.
In a small mixer bowl, beat the sweetened condensed milk, lemon juice, egg yolks and food coloring until well-blended. Spoon evenly over the cranberry mixture.
Bake for 30 minutes. Cool. Chill thoroughly. Optional garnish: whipped sweetened cream and sugared fresh raspberries and mint leaves, if desired. Refrigerate any leftovers.