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Cranberry Pecan Pie Recipe

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This recipe for Cranberry Pecan Pie is from The Las Cruces Association of REALTORS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9-inch unbaked pastry shell
1 cup fresh cranberries, chopped (pulse in food processor). Sort removing all soft ones and any stems, rinse.
3 eggs
1 cup dark corn syrup
2/3 cup sugar
4 Tbsp butter or margarine, melted
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup pecan halves
Directions:
Directions:
Prepare pastry shell and flute edges as desired. Spoon cranberries into pie shell. In bowl beat eggs with the syrup, butter, cinnamon and nutmeg until the mixture is well blended but not foamy. Pour over cranberries.

Carefully arrange the pecan halves in a series of circles over the filling. Bake at 325 degrees for 50 to 55 minutes or until a knife inserted in the center comes out clean. Be sure not to overbake the filling. The pie might still jiggle a little when the knife comes out clean, but it will firm up. This pie is especially good served chilled with sweetened whipped cream.

 

 

 

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