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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

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.


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.

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    Reviews

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    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.