Ingredients
Scale
- 2 prepared 9-inch pie crusts
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1 cup cranberry sauce
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup pecans, chopped
- 3 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Fit pie crusts into two 9-inch pans and crimp edges. Place on foil-lined baking sheet.
- Beat softened cream cheese until smooth. Add sweetened condensed milk, then lemon juice and orange zest. Divide evenly between crusts and smooth tops.
- Combine cranberry sauce, cornstarch, brown sugar, and cinnamon. Spoon gently over cream layer.
- Mix flour, brown sugar, and pecans. Pour melted butter over and mix until clumps form. Sprinkle over pies.
- Bake 55–60 minutes until topping is golden and edges are set. Tent with foil if crumbs brown too fast.
- Cool completely, then chill at least 4 hours or overnight before slicing.
Notes
- Swap orange zest for lemon zest and add 1 tsp lemon extract for a lemon twist.
- Add 1/2 cup mini chocolate chips between cream and cranberry layers for a chocolate variation.
- Replace pecans with 1/2 cup rolled oats for a nut-free version.
- Add 1/4 cup chopped crystallized ginger to the cranberry mixture for a spicy-sweet twist.
- Use gluten-free pie crust and flour substitute for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian