Cranberry Chocolate Chip Pecan Pie

  Desserts

I've been using this rich pecan pie recipe for 30 years, changing it up when the mood strikes. We love it any way I make it! It's awesome baked a day ahead, too.

Cranberry Chocolate Chip Pecan Pie

Average Rating: 5

TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 8 servings.

Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 large eggs
  • 1 cup dark corn syrup
  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups fresh or frozen cranberries, thawed, chopped
  • 1 cup miniature semisweet chocolate chips
  • 1 cup pecan halves

Instructions

  • 1. Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  • 2. Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling.
  • 3. Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts

1 piece: 576 calories, 30g fat (12g saturated fat), 113mg cholesterol, 239mg sodium, 78g carbohydrate (62g sugars, 3g fiber), 6g protein.

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