Cranberry Chocolate Chip Pecan Pie

• 1 sheet refrigerated pie pastry
• 4 large eggs
• 1 cup dark corn syrup
• 2/3 cup sugar
• 1/4 cup butter, melted
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1-1/2 cups fresh or frozen cranberries, thawed, chopped
• 1 cup miniature semisweet chocolate chips
• 1 cup pecan halves

1. Preheat oven to 375u0b0. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
2. 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.
3. 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.

pastry, eggs, corn syrup, sugar, butter, ground cinnamon, ground nutmeg, frozen cranberries, chocolate chips, pecan halves

Taken from www.tasteofhome.com/recipes/cranberry-chocolate-chip-pecan-pie/ (may not work)