1 unbaked 10 inch pie shell
1 (16 oz.) can jellied cranberry raspberry sauce
1 c. pecan (or walnut) halves
2 (3 oz.) pkgs. cream cheese, softened
1/4 c. granulated sugar
2 eggs
1 tsp. lemon extract
1 (16 oz.) container dairy sour cream
1 c. commercial cranberry orange relish
3 tbsp. honey or light corn syrup
1 tbsp. unflavored gelatin
1/4 c. cold water

Stir cranberry sauce to soften, stir in nuts, spread over bottom of pie shell; bake 15 minutes at 450 degrees. Remove from oven and reduce heat to 350 degrees.

Beat cream cheese with electric mixer, adding sugar gradually; beat in eggs and lemon extract. Pour over cranberry layer and bake at 350 degrees for 20 minutes or until custard layer is firm. Remove from oven, cool, chill. (This part of the preparation may be done a day ahead, if desired.)

Soften gelatin in cold water in top of double boiler, then dissolve over hot water. Blend sour cream, cranberry-orange relish and honey; stir in dissolved gelatin and chill 45 minutes to 1 hour or until mixture will nearly hold its shape. Heap mixture on top of chilled pie and return to refrigerator until serving time.

This sounds extremely complicated, but actually goes together very quickly, especially when made over two days' time.