Chocolate Cranberry Pecan Pie
Prep Time: 25 minutes
Cook Time: 55 minutes
Yield: 8 servings
List of 11 items
. 1-1/2 cups Karo® Light or Dark Corn Syrup
. 1 cup fresh or thawed frozen cranberries
. 1/2 cup (3 ounces) semisweet chocolate chips
. 4 eggs
. 3/4 cup sugar
. 2 tablespoons flour
. 1 tablespoon butter or margarine, melted
. 1 teaspoon vanilla
. 1/2 teaspoon salt
. 1 cup pecan halves
. 1 (9-inch) unbaked or frozen pie crust
list end
List of 4 items
1. Preheat oven to 350°F.
2. Combine Karo® and cranberries in a small saucepan; bring to a boil over
medium heat. Reduce heat and simmer 2 minutes or until cranberries begin to pop.
Remove from heat and stir in chocolate chips until melted; cool mixture for at
least 15 minutes.
3. Beat eggs, sugar, flour, butter, vanilla and salt in a large mixing bowl
until creamy. Fold in cooled cranberry mixture; pour into pie crust. Arrange
pecans over top of filling.
4. Bake 50 to 55 minutes or until center of pie appears barely set. Cool on
wire rack.
www.karo styrup.com
Sugar Syl says,
Go on & touch someone with a little sugar
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
