Ingredients
1 sheet refrigerated pie pastry4 large eggs1 cup dark corn syrup2/3 cup sugar1/4 cup butter, melted3/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1-1/2 cups fresh or frozen cranberries, thawed, chopped1 cup miniature semisweet chocolate chips1 cup pecan halves
Preparation
Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling.
Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.
