• 12servings
  • 195minutes
  • 370calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, E
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

  2. 1 cup fresh or frozen cranberries

  3. 1 cup pecan halves

  4. 1 cup white vanilla chips

  5. 3 eggs

  6. 3/4 cup packed brown sugar

  7. 3/4 cup light corn syrup

  8. 2 tablespoons all-purpose flour

  9. 1 teaspoon grated orange peel

Instructions Jump to Ingredients ↑

  1. Place cookie sheet in oven on middle oven rack; heat oven to 400°F. Spray sheet of foil (large enough to cover pie) with cooking spray. Place pie crust in 10-inch tart pan with removable bottom as directed on box for one-crust filled pie.

  2. Layer cranberries, pecans and vanilla chips in crust-lined pan. In large bowl, beat eggs with wire whisk. Beat in brown sugar, corn syrup, flour and orange peel until well blended. Pour over cranberry mixture.

  3. Place tart on cookie sheet in oven; bake 35 to 45 minutes or until crust is golden brown and filling is set in center. After 25 minutes of baking, cover pie with foil, sprayed side down, to prevent excessive browning. Cool completely, about 2 hours. If desired, serve pie with whipped cream. Store in refrigerator.


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