Cranberry Chocolate Chip Pecan Pie Recipe

Cranberry Chocolate Chip Pecan Pie Recipe
Cranberry Chocolate Chip Pecan Pie Recipe photo by Taste of Home
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Cranberry Chocolate Chip Pecan Pie Recipe

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I've been using this rich pecan pie recipe for 30 years, changing it up when the mood strikes. We love it any way I make it! It's awesome baked a day ahead, too. —Joan Hallford, North Richland Hills, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 large eggs
  • 1 cup dark corn syrup
  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups fresh or frozen cranberries, thawed, chopped
  • 1 cup miniature semisweet chocolate chips
  • 1 cup pecan halves

Directions

Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling.
Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.


Test Kitchen Tips
  • Chilling the pie shell while you prep the filling will help the edge stay fluted while it bakes.
  • Dark corn syrup gives this pie a robust flavor, but light corn syrup can be used instead.
  • For a perfectly browned crust, be sure to preheat your oven and bake the pie on a lower oven rack.
  • Not sure if it's done? Bake until a thermometer inserted in the center reads 200°.
  • Originally published as Cranberry Chocolate Chip Pecan Pie in Simple & Delicious October/November 2017

    Nutritional Facts

    1 piece: 576 calories, 30g fat (12g saturated fat), 113mg cholesterol, 239mg sodium, 78g carbohydrate (62g sugars, 3g fiber), 6g protein.

    • 1 sheet refrigerated pie pastry
    • 4 large eggs
    • 1 cup dark corn syrup
    • 2/3 cup sugar
    • 1/4 cup butter, melted
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1-1/2 cups fresh or frozen cranberries, thawed, chopped
    • 1 cup miniature semisweet chocolate chips
    • 1 cup pecan halves
    1. Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
    2. Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling.
    3. Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.


    Test Kitchen Tips
  • Chilling the pie shell while you prep the filling will help the edge stay fluted while it bakes.
  • Dark corn syrup gives this pie a robust flavor, but light corn syrup can be used instead.
  • For a perfectly browned crust, be sure to preheat your oven and bake the pie on a lower oven rack.
  • Not sure if it's done? Bake until a thermometer inserted in the center reads 200°.
  • Originally published as Cranberry Chocolate Chip Pecan Pie in Simple & Delicious October/November 2017

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