We predict that cranberries and cream will become your favorite combination.

1 1/2 c. all-purpose flour
3 tbsp. sugar
3 tbsp. finely chopped almonds
1/3 c. cooking oil
3 tbsp. milk
1 (16 oz.) can whole cranberry sauce
1 tbsp. cornstarch
1 tbsp. cranberry liqueur
1 1/2 c. white baking pieces
1 egg
1/4 tsp. almond extract
2 c. whipping cream
2 tbsp. powdered sugar
1 tsp. vanilla

In a bowl combine flour, 1 tablespoon of the sugar, almonds and 1/2 teaspoon salt. Combine oil and milk; stir into flour mixture. Press onto bottom and sides of a 9 inch pie plate. Prick crust with a fork. Bake in a 400 degree oven for 12-14 minutes. Cool.

Meanwhile, in a saucepan combine cranberry sauce, cornstarch and remaining sugar. Cook and stir to boiling; cook for 1 minute more. Stir in liqueur. Cool.

For candy filling: In a small saucepan melt white baking pieces over low heat; remove from heat. Slightly beat egg and 2 tablespoons water. Gradually stir half of the melted pieces into the egg. Add egg mixture to saucepan; cook and stir over medium heat about 7 minutes or until thickened. Remove from heat. Stir in almond extract; cool.

Beat cream, powdered sugar and vanilla with electric mixer to soft peaks; reserve half. Fold remainder into egg mixture. Spoon half of the candy filling into pie shell. Reserve 1/4 cup cranberry mixture; spread remaining over candy filling. Top with remaining candy filling. Decorate with reserved whipped cream and cranberry mixture. Sprinkle with toasted almonds, if desired. Chill for up to 8 hours. Serves 8.