Pies & Tarts

Cranberry Pecan Pie

3 eggs, lightly whisked
1 cup (250 mL) corn syrup
2/3 cup (170 mL) granulated sugar
2 tbsp (30 mL) butter or margarine, melted
1 tsp (5 mL) vanilla extract
1 cup (250 mL) pecan halves
1 cup (250 mL) fresh or frozen cranberries, cut in half
1 tbsp (15 mL) grated orange rind
1 9 inch (23 cm) unbaked pastry shell
Whipped cream (optional)

Preheat oven to 350°F (180°C).

Stir together eggs, corn syrup, sugar, butter and vanilla in large bowl until well blended. Stir in pecans, cranberries and orange rind. Pour into pastry shell.

Bake in preheated 350°F (180°C) oven until knife inserted halfway between centre and edge comes out clean, 50 to 55 minutes. (If edge of pie browns too quickly, cover with foil.)

Cool on wire rack. Serve with whipped cream, if desired.

Makes 8 servings

Recipe courtesy of Egg Farmers of Canada

Nutrients per Serving:
Calories 434
Carbohydrate 65 g
Fat 19 g
Protein 5 g
Fibre 2 g