Cranberry Pecan Pie

Name: Cranberry Pecan Pie
Total time: 20 min
Yield: 8 servings
Ingredients: 3 eggs; 1 cup Crown® Lily White® Corn Syrup; 2/3 cup sugar; 2 tablespoons butter OR margarine, melted; 1 cup coarsely chopped fresh or frozen cranberries; 1 cup coarsely chopped pecans; 1 teaspoon grated orange peel; 1 Pie Crust

Beginner • 8 servings • 20 min

Preheat oven to 350° F (180° C). Beat eggs slightly in medium bowl. Add corn syrup, sugar and margarine; stir until well blended. Stir in cranberries, pecans and orange peel. Pour into pie crust.

Ingredients

3 eggs
1 cup Crown® Lily White® Corn Syrup
2/3 cup sugar
2 tablespoons butter OR margarine, melted
1 cup coarsely chopped fresh or frozen cranberries
1 cup coarsely chopped pecans
1 teaspoon grated orange peel
1 Pie Crust

Method

Preheat oven to 350° F (180° C).
Beat eggs slightly in medium bowl. Add corn syrup, sugar and margarine; stir until well blended. Stir in cranberries, pecans and orange peel. Pour into pie crust.
Bake 60 minutes or until knife inserted halfway between center and edge come out clean. Cool on wire rack.