2 cups raw cranberries
14 oz sweetened condensed milk
3 egg yolks
1 pie crust (graham cracker crust, or pre-baked)
Preheat oven to 350° F.
Boil cranberries in 2-3 cups water, until they are mostly split--it only takes a few minutes. Drain and discard the water. Combine the cranberries, condensed milk, and egg yolks in a blender, and blend until smooth and light. Pour into pie crust. Bake for 15 minutes. Let cool at room temperature, then chill for at least 3 hours before serving.
