Cranberry Cheese Crumb Pie

• 1 sheet refrigerated pie crust
• 8 ounces cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup lemon juice
• 1 can (14 ounces) whole-berry cranberry sauce
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed
• 3/4 cup chopped pecans

1. Preheat oven to 375u0b0. Unroll the crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, milk and lemon juice until smooth. Spread evenly into crust.
2. In a small bowl, mix cranberry layer ingredients; spoon over cream cheese mixture. For topping, in another bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over cranberry layer.
3. Bake 45-55 minutes or until crust and topping are golden brown. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool 1 hour on a wire rack; refrigerate at least 2 hours before serving.

crust, cream cheese, condensed milk, lemon juice, wholeberry, cornstarch, brown sugar, allpurpose, brown sugar, ground cinnamon, cold butter, pecans

Taken from www.tasteofhome.com/recipes/cranberry-cheese-crumb-pie/ (may not work)