EAT SMART, FAST FIX - Cranberry Chocolate Chip Pecan Pie
Cranberry Chocolate Chip Pecan Pie
PREP: 20 minutes
BAKE: 40 minutes
MAKES: 8 servings
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
Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling.
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.
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.
PER SERVING
576 cal., 30g fat (12g sat. fat), 113mg chol., 239mg sod., 78g carb. (62g sugars, 3g fiber), 6g pro.
TEST KITCHEN TIP
Chilling the pie shell while you prepare the filling will help the edge stay fluted while it bakes.
