Ingredients
1 sheet refrigerated pie pastry
4 large eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup butter, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups fresh or frozen cranberries, thawed, chopped
1 cup miniature semisweet chocolate chips
1 cup pecan halves
Directions
1. Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
2. Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling.
3. Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.
Yield: 8 servings
Test Kitchen Tips
1. Chilling the pie shell while you prep the filling will help the edge stay fluted while it bakes.
2. Dark corn syrup gives this pie a robust flavor, but light corn syrup can be used instead.
3. For a perfectly browned crust, be sure to preheat your oven and bake the pie on a lower oven rack.
4. Not sure if it's done? Bake until a thermometer inserted in the center reads 200°.
