Preheat oven to 230ºC . Prepare crust as on package for either a 23 cm pie or 25 cm tart (using pan with removable bottom.) Bake 9-11 minutes until light golden brown. (Prick bottom withfork before baking.) Lower heat to 190ºC . Combine cranberry sauce, pecans, one third cup sugar and corntarch; pour into shell.
In another bowl, beat cream cheese, half 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. Per serving: 461 cal., 6 g. pro., 53 g carb., 26g (51%) fat, 89 mg chol., 283mg sod., 1 g fiber. Adapted from a recipe in: Woman's Day Holiday Baking 1995