This pie can be made lickety-split. It's perfect for after a heavy meal because it tastes lighter than a lot of berry pies (though it's not light calorically). Don't have time to make the granola crust? Use a store-bought graham-cracker crust. It's not as tasty but will do the trick.
Makes 1 9-inch pie
3 cups granola (homemade or use your favorite store-bought version)
1/3 cup melted butter
Nonstick cooking spray
14-ounce can of whole berry cranberry sauce
8-ounce tub frozen dessert topping, defrosted
1 cup walnuts, coarsely chopped
2 tablespoons fruit preserves
Preheat oven to 350 degrees.
Combine granola and melted butter in a small bowl. Coat a 9-inch pie pan with nonstick spray, then press the granola mixture into the pan.
Bake the crust for about 7 minutes at 350. Let cool for 15 minutes.
In a separate bowl, gently combine the cranberry sauce and whipped topping. Spoon the mixture onto the crust, then sprinkle on the walnuts.
Refrigerate for at least two hours. Before serving, garnish the pie with 1 to 2 tablespoons of fruit preserves (or more to taste).