Well, this pie certainly incorporates all the sweet and tart flavors we love!!!
(serves 8)
1 sheet refrigerated pie pastry
4 large eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup Kerrygold* butter, melt
3/4 t. ground cinnamon
1/4 t. ground nutmeg
1&1/2 cups fresh or frozen cranberries, thawed, chopped
1 cup miniature semisweet chocolate chips
1 cup pecan halves
Preheat oven to 375. Unroll pastry sheet into a 9" pie pan: flute edge. Refrigerate while preparing filling. Whisk together eggs, corn syrup, sugar, melted butter, and spices. Sprinkle cranberries and chocolate chips on the bottom of crust; top with egg mixture. Arrange pecans over filling. Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 min. Cool on a wire rack. Refrigerate leftovers.
"Our sin is great - God's grace is greater."
Love,
MM
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