Chocolate Cranberry Pecan Pie

Pecans plus chocolate and cranberries make this pie extra flavorful.

Quick Facts

Prep Time: 25 minutes
Bake Time: 50 to 55 minutes
Yield: 8 servings


  • 1-1/2 cups Karo┬« Light OR Dark Corn Syrup
  • 1 cup fresh OR thawed frozen cranberries
  • 1/2 cup (3 ounces) semisweet chocolate chips
  • 4 eggs
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter OR margarine, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup pecan halves
  • 1 (9-inch) unbaked OR frozen pie crust


  1. Preheat oven to 350°F.
  2. Combine corn syrup and cranberries in a small saucepan; bring to a boil over medium heat. Reduce heat and simmer 2 minutes or until cranberries begin to pop. Remove from heat and stir in chocolate chips until melted; cool mixture for at least 15 minutes.
  3. Beat eggs, sugar, flour, butter, vanilla and salt in a large mixing bowl until creamy. Fold in cooled cranberry mixture; pour into pie crust. Arrange pecans over top of filling.
  4. Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.