Cranberry Orange Pecan Pie
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Cranberry Orange Pecan Pie
Cranberry Orange Pecan Pie
1 (15- oz.) box refrigerated pie crust
3/4 cup brown sugar
3/4 cup karo syrup
1/4 cup melted butter
1/4 cup orange liqueur (such as Cointreau or Grand Marnier)
1 tsp. vanilla extract
3 eggs
1-1/4 cups pecan halves
3/4 cup dried cranberries
1 tsp. finely grated orange zest

Serve with a dollop of lightly sweetened whipped cream and a dusting of orange zest. 

Prep: 20 minutes, Cook: 55 to 60 minutes, Serves: 8

1. Preheat oven to 350°F and press one pie crust into a 9-inch pie dish.

2. Beat brown sugar, karo, butter, liqueur, extract and eggs together in a large bowl with an electric mixer. Stir in pecans, cranberries and orange zest and pour into pie crust.

3. Cut the remaining pie crust into strips and place on top of pie, carefully weaving to form a basket-like lattice.*

4. Bake for 55 to 60 minutes. Let cool completely before cutting. 

*Keep dough strips on the surface of the pie as much as possible to avoid coating them with the pie filling. If necessary, wipe off excess filling when weaving.

Nutritional Information:
642 calories, 6 g protein, 33 g total fat (11 g sat.), 84 g carbohydrate, 2 g fiber, 57 g sugar, 91 mg cholesterol, 332 mg sodium, 18 points