Cranberry Streusel Pie
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 516
- Total Fat
- 28
- Saturated Fat
- 12
- Carbohydrates
- 63
- Dietary Fiber
- 2
- Sugar
- 45
- Protein
- 7
- Cholesterol
- 51
- Sodium
- 244
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
Ingredients
1 (9-inch) unbaked pie crust
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
3 tablespoons light brown sugar, divided
2 tablespoons cornstarch
1 (16 oz.) can whole berry cranberry sauce
1/3 cup Pillsbury BEST® All Purpose Flour
3/4 cup chopped walnuts
1/4 cup cold butter
Directions
- HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust.
- COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture.
- COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. 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.