CRANBERRY CHOCOLATE CHIP PECAN PIE

Cranberry Chocolate Chip Pecan Pie image

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. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., 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., 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 : Calories 576 calories, Fat 30g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 239mg sodium, Carbohydrate 78g carbohydrate (62g sugars, Fiber 3g fiber), Protein 6g protein.