Ingredients
- 1 pie crust (for double crust 9-inch pie)
- 1 1/3 cups cranberries, fresh or frozen
- 1 cup halved pecans
- 1 cup white chocolate or vanilla flavored chips
- 3 eggs
- 3/4 cup firmly packed brown sugar
- 3/4 cup light corn syrup
- 3 tablespoons all-purpose flour
- 1 teaspoon grated orange peel
Directions
Preheat oven to 400 degrees F.
Roll out the bottom crust and arrange in a 9-inch pie pan. Layer cranberries, pecans and chips in the crust-lined pan. In a large bowl, beat the eggs. Add brown sugar, syrup, flour, and orange peel and blend well. Pour over cranberry mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. If desired, serve with whipped cream. Garnish as desired. Store in refrigerator.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
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By hherrmann
Denver, CO
on November 16, 2012
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My husband LOVES pecan pie...and it took me over a year to get them right. Still, I was not a fan of pecan pie until I tried this pie for Thanksgiving years ago. Everyone has asked for it every Thanksgiving since as well as Christmas, New Years, Easter, 4th of July and birthdays. It is sweet and tart from the cranberries and has a beautiful presentation even if you don't garnish it with anything else. I have also tried it with dark chocolate chips and it was wonderful.
By walkingshores_5...
Broken Arrow, OK
on December 24, 2009
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12-24-2009: I baked this pie this morning - using one 9" Pillsbury rolled pie crust. Unable to find white chocolate chips and not wanting to use vanilla chips, I chose Hershey's Bliss candy (white chocolate with a creamy white chocolate meltaway center and opted for fresh cranberries. The garnish I chose was 1/2 cup pecan halves dipped in melted unsweetened chocolate bars (Ghirardelli, fresh cranberries and 1/2 cup plain pecan halves. I am a fan of chocolate pecan pie and this is now at the top. Beautiful presence, tart, rich and delicious!
By cberry81_12359013
orlando, 48
on November 22, 2009
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I love pecan pie, but this version I love even more! It has sweet, a little bit of a bite from the cranberries, and the classic pecan flavor. I like to make these in little tart pie shells, not a large pie. I can better control the cooking through the center and get a perfect result each time! Plus, the individual pie shells make it perfect for geting a controlled serving size to each person and easy for taking to work for left overs!
Read all 14 reviews