‘Tis the season for rich flavors and comfort food, and this delectable cranberry pecan pie recipe captures the best of both. A few simple ingredients combine to create an instant hit, which will fast become the favorite dessert at your family’s gatherings this holiday season.
- 1 cup light corn syrup
- ⅔ cup sugar
- 3 eggs, beaten
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 cup pecan halves
- ½ cup coarsely chopped dried cranberries
- ½ (15-oz.) pkg. refrigerated pie crust
- Whipped cream (optional)
- Chopped dried cranberries (optional)
Line a 9-inch pie plate with pie crust according to package directions and flute the edges.
Place the plate on a non-stick metal tray to cook for 6 to 7 minutes at U=MED, L=HI.
In a mixing bowl, combine corn syrup, sugar, eggs, butter, and vanilla; blend well. Stir in pecans and cranberries.
Pour the pecan mixture into the pie crust.
Cook according to your Advantium model’s cooking settings or until the crust is golden brown and the center is set.
Cool before serving. Garnish with whipped cream and additional cranberries, if desired.
Use the second packaged pie crust to make a fancy edging for your pie. Using a tiny cookie cutter, cut out shapes of your choice. Moisten the edge of the pie crust lining the dish with water. Arrange the cut-out shapes around the edge of the pie, overlapping slightly and pressing gently in place.