1 cup corn syrup
2/3 cup granulated sugar
2 TBSP butter, melted
1 tsp vanilla
1 cup pecan halves
1 cup fresh or frozen cranberries, cut in half
1 TBSP grated orange rind
1 9-inch unbaked pastry shell
Ice cream (optional)
Preheat oven to 350°F.
Mix together eggs, corn syrup, sugar, butter and vanilla in medium bowl until well combined. Stir in pecans, cranberries and orange rind. Pour into pastry shell.
Bake until knife inserted in pie comes out clean. About 50 minutes or so.
Cool and serve with optional ice cream.
As you can see, this is the classic, sugary but well-loved pecan pie recipe with added cranberries and orange rind. It makes the pie a little more festive, especially because pecan and sugar pies are often baked during the holidays. Serving with a scoop of vanilla ice cream when warm adds a nice contrast between the tartness of the cranberries and the sweetness of the ice cream.