Instructions: Preparation Time: 40 minutes.

Cooking Time: 14 minutes.

Chilling Time: Several hours.

Yield: 8 servings.

1. Heat oven to 400 degrees. Mix flour, 1 tablespoon of the sugar, almonds and salt in a medium mixing bowl. Combine oil and milk; stir into flour mixture. Press onto the bottom and sides of a 9-inch pie plate. Pierce crust with a fork. Bake until set 12 to 14 minutes. Cool on a wire rack.

2. Meanwhile, in a medium saucepan combine cranberry sauce, cornstarch and remaining 2 tablespoons sugar. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in liqueur. Cool.

3. For filling, in a small saucepan melt white baking pieces over low heat; remove from heat. In a small mixing bowl slightly beat egg and water. Gradually stir half of the melted pieces into the egg. Add egg mixture to saucepan; cook and stir over medium heat until thickened, about 7 minutes. Remove from heat. Stir in almond extract and let cool.

4. Combine whipping cream, confectioners sugar and vanilla in a medium mixing bowl. Beat with an electric mixer on medium speed until soft peaks form; reserve half. Fold remaining cream mixture into white filling mixture.

5. Spoon half of the white filling into pie shell. Reserve 1/4 cup cranberry mixture; spread remaining cranberry mixture over filling. Top with remaining white filling. Decorate with reserved whipped cream and cranberry mixture. Sprinkle with toasted almonds. Chill for up to 8 hours.

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