Prep Time: 25 minutes
Cook Time: 55 minutes
Yield: 8 servings
- 1-1/2 cups KaroŽ 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 flour
- 1 tablespoon butter or margarine, melted
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup pecan halves
- 1 (9-inch) unbaked or frozen pie crust
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- Preheat oven to 350°F.
- Combine KaroŽ 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.
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