Provided by Florence Fabricant
Categories dessert
Time 50m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Combine cranberies, sugar, water and corn syrup in a heavy saucepan and simmer for about eight minutes, until the cranberries are tender and the mixture is fairly thick. Stir in butter, remove from heat and set aside to cool slightly.
- Preheat oven to 400 degrees.
- Beat eggs until blended but not frothy. Stir in slightly cooled cranberry mixture, pecans and vanilla.
- Line pie pan with pastry. Pour cranberry pecan mixture into pastry shell, place in oven and bake about 30 minutes, until filling is firm. Cool to room temperature before serving with whipped cream or vanilla ice cream.
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