Lemon Cranberry Pie

Pastry for 9-inch One-Crust Pie, baked
1 (16 oz) can of whole-berry cranberry sauce
2 tablespoons cornstarch
2 tablespoons light brown sugar
1 (14 oz) can sweetened condensed milk
1/2 cup lemon juice
3 egg yolks

Heat oven to 325 degrees. Prepare pastry. In small sauce pan, combine cranberry sauce, cornstarch, and sugar over medium heat until thickened and bubbly. Spoon into pastry shell.

In small mixing bowl, beat the condensed milk, lemon, and egg yolk until well-blended. Spoon evenly over cranberry mixture. Bake 30 minutes, cool, then chill thoroughly.