Ingredients

The following ingredients have 8 Servings
  • Pastry for single-crust pie (9 inches)
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup butter, melted
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • 1 1/2 cups fresh cranberries
  • 1 1/4 cups semisweet chocolate chips

Instruction

  • On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle. Transfer to a 9 inch pie plate. Trim pastry about 1/2 inch beyond rim of plate and flute edge. Refrigerate 30 minutes while oven preheats to 450 degrees.
  • Prick the crust all over with the tines of a fork, then line with a double thickness of foil, or parchment paper. Fill with pie weights, dried beans or uncooked rice.
  • Bake for 10-15 minutes, or until edges are light golden brown. Remove crust to a wire rack and remove the foil and weights. Reduce oven temperature to 350 degrees.
  • In a large bowl, beat eggs, sugar and melted butter until well blended. Whisk in the flour until smooth. Stir in the vanilla.
  • Stir in the pecans, cranberries and chocolate chips. Pour into crust.
  • Bake for 30-35 minutes or until top is bubbly and crust is golden brown. Cool to room temperature before serving. Refrigerate leftovers.