Save on Pinterest

Cranberry Chocolate Chip Pecan Pie

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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8 servings


  • 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


  • 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.

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

    Recommended Video


    Click stars to rate
    Average Rating:
    • texasczech
      Jan 3, 2018

      I made this pie for Thanksgiving and it was a hit with everyone there. So easy to make and delicious! This will definitely be a regular on my Thanksgiving menu.