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Chocolate Cranberry Pecan Pie

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  • Yield: 8 servings
  • Prep Time: 0:25
  • Bake Time: 50 to 55 minutes

Ingredients

  • 1-1/2 cups Karo® Light OR Dark Corn Syrup
  • 1 cup fresh OR thawed frozen cranberries
  • 1/2 cup (3 ounces) semisweet chocolate chips
  • 4 eggs
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter OR margarine, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup pecan halves
  • 1 (-inch) unbaked OR frozen pie crust

Directions

  1. Preheat oven to 350°F.
  2. Combine corn syrup and cranberries in a small saucepan; bring to a boil over medium heat. Reduce heat and simmer 2 minutes or until cranberries begin to pop. Remove from heat and stir in chocolate chips until melted; cool mixture for at least 15 minutes.
  3. Beat eggs, sugar, flour, butter, vanilla and salt in a large mixing bowl until creamy. Fold in cooled cranberry mixture; pour into pie crust. Arrange pecans over top of filling.
  4. Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.
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print image

Chocolate Cranberry Pecan Pie

  • Yield: 8 servings
  • Prep Time:  25 minutes
  • Bake Time: 50 to 55 minutes

Ingredients

  • 1-1/2 cups Karo® Light OR Dark Corn Syrup
  • 1 cup fresh OR thawed frozen cranberries
  • 1/2 cup (3 ounces) semisweet chocolate chips
  • 4 eggs
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter OR margarine melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup pecan halves
  • 1 (-inch) unbaked OR frozen pie crust

Directions

  • Preheat oven to 350°F.
  • Combine corn syrup and cranberries in a small saucepan; bring to a boil over medium heat. Reduce heat and simmer 2 minutes or until cranberries begin to pop. Remove from heat and stir in chocolate chips until melted; cool mixture for at least 15 minutes.
  • Beat eggs, sugar, flour, butter, vanilla and salt in a large mixing bowl until creamy. Fold in cooled cranberry mixture; pour into pie crust. Arrange pecans over top of filling.
  • Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.