Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Chocolate Cranberry Pecan Pie

PrintPrint Recipe
  • Yield: 8 servings
  • Prep Time: 0:25
  • Bake Time: 50 to 55 minutes

Ingredients

  • 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 (-inch) unbaked OR frozen pie crust

Directions

  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.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Kentucky Bourbon Pecan Tarts

Chocolate Chip Pecan Pie Bars

German Chocolate Pecan Pie

You May Also Like

Kentucky Bourbon Pecan Tarts

Chocolate Chip Pecan Pie Bars

German Chocolate Pecan Pie
print image

Chocolate Cranberry Pecan Pie

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

Ingredients

  • 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 (-inch) unbaked OR frozen pie crust

Directions

  • 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.