This pecan pie recipe is a little different, using fresh chopped cranberries in the mix. I found this in Woman's World Magazine and I think I am going to make this at Christmas. I have had pecan-chocolate pie before, but sometimes that can be too sweet...possible? Yes! The cranberries will lighten this up and provide a nice tartness to the already sweet enough pecan pie. The recipe calls for garnishing with whipped cream and sugared cranberries. I think I am going to stick a few mint leaves into the whipped cream swirls to make it really Christmas-y!
Half of 11-oz.pkg. pie crust mix Or use 1 roll of Pillsbury All-Ready Pie Crust
1 cup dark corn syrup
1 cup light brown sugar
6 Tbsp butter, melted
1 tsp. vanilla extract
1-1/2 cups chopped pecans (6 oz.)
1 cup fresh cranberries, chopped
1/2 cup pecan halves
Whipped cream and sugared cranberries
Place jellyroll pan on center oven rack; preheat to 350 degrees.
Coat 9-in. pie pan with PAM. Prepare pie crust according to package directions for 1 crust. On lightly floured surface, roll dough into 12-in. round; fit into pie pan. Trim and flute edge; refrigerate.
Whisk together eggs, corn syrup, butter and vanilla. Stir in chopped pecans and cranberries; pour into crust. Top with pecan halves.
Bake on jellyroll pan 1 hour or until almost set and center jiggles slightly.
Cool completely on rack. Garnish with whipped cream and sugared cranberries.
SUGARED CRANBERRIES: Mix 1 Tbsp. warm water with 1 tsp. dried egg whites, until frothy. Using fork, dip well-dried fresh cranberries, one at a time, into mixture; let excess drip off. Transfer to plate spread with sugar; roll until coated. With dry fork, transfer cranberries to another plate; let stand until dry.