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1 baked 9-inch pastry shell
1 14-ounce can sweetened condensed milk
cup lemon juice
2 well-beaten egg yolks
2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES
1 cup sugar
cup water
1 cup whipping cream
1 tablespoon sugar
teaspoon vanilla

Prepare and bake pastry shell; cool. Combine milk, lemon juice, and egg yolks; mix well. Spread evenly in baked pastry shell and chill 3 to 4 hours. Meanwhile, combine CAPE BLANCO CRANBERRIES, the 1 cup sugar, and the water in small saucepan. Bring to boil and simmer, uncovered, 5 minutes. Drain; put cranberries through sieve or puree in blender; cool. Spread cranberry puree over custard layer. Whip cream, the 1 tablespoon sugar, and the vanilla till stiff. Spread over top of pie.

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