Cranberry Pecan Pie

Ingredients

3 eggs, lightly beaten
1 cup (250 mL) corn syrup
2/3 cup (150 mL) 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) orange rind, grated
1 9 inch ((23 cm)  unbaked pastry shell, whipped cream (optional)

Directions

Preheat oven to 350 F (180° C). In a medium bowl, stir together eggs, corn syrup, sugar, melted butter and vanilla until well blended. Stir in pecans, cranberries and orange rind. Pour into pastry shell. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. (If edge of pie browns too quickly, protect with foil.) Cool on wire rack. Serve with whipped cream if desired.

Makes: 8 servings

Preparation: 15 minutes

Cooking: 55 minutes