For this heavenly layered pie, chopped cranberries are topped with a buttery-sweet, egg concoction, and then topped with chopped pecans. It 's baked for an hour until the pecans are golden and the filling is set.
INGREDIENTS (for 8 servings):
- 1 (9 inch) deep dish pie crust
- 1 cup cranberries
- 3 eggs
- 2/3 cup white sugar
- 1 cup dark corn syrup
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground mace
- 1/8 teaspoon salt
- 1 cup pecan halves
Preheat oven to 350 degrees F (175 degrees C).
Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
Bake in preheated oven for 45 to 50 minutes, until golden and set in center.