1       pk           (15oz) refrigerated pie
                        Crusts
   1       cn           (16oz) whole bery cranberry
                        Sauce
     1/2   c            Chopped pecans
   1       c            Granulated sugar, divided
   1       tb           Cornstarch
  12       oz           Cream cheese
   1       tb           Milk
   2                    Eggs
   1       c            Sour cream
     1/2   ts           Vanilla extract
  Preheat oven to 450F. Prepare crust as on package for
  either a 9" pie or 10" tart (using pan with removable
  bottom.) Bake 9-11 minutes until light golden brown.
  (Prick bottom withfork before baking.)
  Lower heat to 375F. Combine cranberry sauce, pecans,
  1/3 cup sugar and corntarch; pour into shell.
  In another bowl, beat cream cheese, 1/2 cup of the
  sugar, milk and eggs at medium speed. Spread evenly
  over cranberry layer. Bake 25-30 minutes or until set.
  Mix sour cream, remaining sugar and vanilla until well
  blended and spread evenly over pie. Bake another 5
  minutes. Cool. Chill until cold and serve.
  Per serving: 461 cal., 6 g. pro., 53 g carb., 26g
  (51%) fat, 89 mg chol., 283mg sod., 1 g fiber.
  Adapted from a recipe in:
  Woman's Day Holiday Baking 1995