Sunday, February 1, 2009

Lemon Cranberry Pie

1 9-inch baked pastry shell
1 16-oz can whole berry cranberry sauce
2 tbs cornstarch
2 tbs light brown sugar
1 14-oz can low fat or fat free sweetened condensed milk
1/2 cup real lemon lemon juice from concentrate
3 egg yolks
yellow food coloring, optional

Preheat oven to 325'. In small saucepan, combine crnberry sauce, cornstarch and sugar. Over medium heat, cook and stir until thickened and bubbly. Spoon into prepared pastry shell. In small mixer bowl, beat condensed milk, lemon juice, egg yolks nad food coloring if desired until well blended. Spoon evenly over cranberry mixture. Bake 30 mintues. Cool. Chill thoroughly. Garnish with whipped cream and whole cherries if desired. Refrigerate leftovers.

No comments: