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Nut: Chocolate Cranberry Pecan Pie




Source of Recipe


Karo


List of Ingredients




1 1/2 cups Karo® Light or Dark Corn Syrup
1 package (15 oz) refrigerated pie crusts
1 cup fresh or thawed frozen cranberries
1 bar (3 oz) semisweet chocolate, coarsely chopped or 1/2 cup semisweet chocolate chips
4 eggs
3/4 cup sugar
2 tablespoons flour
1 tablespoon Mazola margarine or butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1 cup pecan halves


Recipe



Preheat oven to 350°F.


Prepare one pie crust sheet according to package directions for one-crust 9-inch pie. Trim dough even with edge of pie plate; set aside.


Unfold remaining pie crust sheet; sprinkle with flour. Place floured-side down on cutting board. With floured canape cutter, cut out decorative shapes; attach to rim of pie crust with water, pressing firmly to seal.


In small saucepan combine Karo® and cranberries; over medium heat, bring to a boil. Reduce heat; simmer 2 minutes or until cranberries begin to pop. Remove from heat. Stir in chocolate until melted; cool completely.


In large mixer bowl beat eggs, sugar, flour, margarine,vanilla and salt until creamy. Fold in cranberry mixture; pour into prepared pie crust. Arrange pecans over top of filling.


Bake 50 to 55 minutes or until set. Cool on wire rack.

SERVES 8