Instructions: 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.

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