Instructions: Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan. Bake at 350 degrees for 15 minutes or until golden brown; cool.

Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat.

Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust. Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired.

For Berry Glaze: COOK all ingredients in a small saucepan over medium heat 5 to 7 minutes, stirring until cranberry sauce and jam melt. Strain mixture, discarding solids.

Makes about 1 1/2 cups)

This recipe yields 1 (9-inch) pie.

Comments: For testing purposes only, we used Pepperidge Farm cookies.

Yield: 1 pie

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