The first time I tasted my friend’s dessert was at a Christmas party that she was having. I got a copy of the recipe and now it’s a yuletide tradition for my family. The white chips, cranberries and orange peel take pecan pie to a scrumptious new level.
—KAREN MOORE JACKSONVILLE, FL
PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 16 SERVINGS
Pastry for single-crust pie (9 inches)
1 cup fresh or frozen cranberries
1 cup pecan halves
1 cup white baking chips
3 eggs
3/4 cup packed brown sugar
3/4 cup light corn syrup
2 tablespoons all-purpose flour
1 teaspoon grated orange peel
Whipped cream, optional
1. Preheat oven to 350°. Roll out pastry to fit an 11-in. tart pan with removable bottom; trim edges. Sprinkle with the cranberries, pecans and chips. In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange peel; pour over chips.
2. Bake 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.