Ingredients
-
1
-
2
-
1
-
4
-
1/2
-
1/2
-
1/2
-
1/4
-
2
-
-
-
-
-
-
Directions
Pumped-up Pecan Pie, This is not your average pecan pie is made with mixed nuts & dried cranberries Can be baked up to 4 days ahead, refrigerate covered The recipe comes from Womans Day com, i really liked the addition of dried cranberries and the filling was delicious, but i found the nuts to be soggy- used macadamias, pistachios and peanuts, toasted /dry roasted, maybe that was the problem i would like to try this with good old pecans for the holidays-
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Steps
|
1
Done
|
Heat Oven to 350 Degrees, Fit Pie Crust Into a 9-Inch Pie Plate, Flute Edges. |
|
2
Done
|
Reserve 1/2 Cup Mixed Nuts and 1/4 Cup Dried Cranberries in a Bowl. |
|
3
Done
|
Coarsely Chop Remaining Nuts and Cranberries: Spread Evenly Over in Crust. |
|
4
Done
|
Whisk Together Eggs, Brown Sugar, Both Syrups, Flour and Butter in a Mediun Bowl Until Well Blended; Pour Over Nut Mixture. |
|
5
Done
|
Decoratively Place Reserved Nuts and Cranberries on Top of Pie. |
|
6
Done
|
Bake 50 to 60 Minutes Until Set, (if Crust Browns Too Quickly, Cover Loosely With Foil), Remove to Rack to Cool,Enjoy. |
