Cranberry-Pecan Pie
Created by KittenCal on December 1, 2011
- Servings: 7
- Prep Time: 15m
- Cook Time: 45-50m
- Recipe #3276
Ingredients
- 3 eggs
- 1 cup corn syrup
- 2/3 cup sugar
- 1/4 cup butter, melted
- 2 teaspoon vanilla
- 2 cups fresh cranberries (can use frozen)
- 1 cup chopped pecans
- 1 (9-inch) unbaked pie pastry
How to Make
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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.
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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.
Nutritional Facts
- 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