Chocolate Cranberry Pecan Pie
Pecans plus chocolate and cranberries make this pie extra flavorful.
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
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
Preheat oven to 350°F.
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.
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.
Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.