Cranberry-Pecan Pie
"Plan one day ahead the baked pie needs to be chilled overnight before serving. Prep time does not include making the crust. "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (152.7 g)
- Calories 362.2
- Total Fat - 23 g
- Saturated Fat - 3.2 g
- Cholesterol - 83 mg
- Sodium - 186.6 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 4.5 g
- Sugars - 24.8 g
- Protein - 5.7 g
- Calcium - 36.5 mg
- Iron - 1.3 mg
- Vitamin C - 7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Roll out pastry to fit a 9-inch pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
Step 2
Place the pie on a baking sheet. Bake bottom oven rack in a preheat 425 degree F oven for 10 minutes. After 10 minutes of baking reduce heat to 350 degrees F and bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack; cover and refrigerate overnight before slicing.
Tips
No special items needed.
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