Mmmmmmm…… just thinking about Pecan Pie makes my mouth water.  I love it so very much.  Pecan Pie is traditionally a Fall and Thanksgiving dessert, but I guess you can make Pecan Pie any day, any time.  It’s just that good.  My grandmother used to make one for Thanksgiving that took your breath away, but now she is too old to be using her hands so much.  So, I took over the tradition.  But this past Thanksgiving I added something to my pie that really livened it up.  Everyone said it was a hit and couldn’t wait until next year.  The secret ingredient?  Cranberries.  Well, they aren’t so secret.  You see them when you eat the pie.  But it’s a different take anyway.  Hope you make it today and enjoy.

Lindsey’s Pecan Cranberry Pie

• 1 pie crust
• 3 eggs
• 3/4 cup light brown sugar
• 1/2 cup light corn syrup
• 4 tbsp. unsalted, melted butter
• 2 tbsp. light molasses
• 1 tsp. vanilla
• 1 1/2 cup pecans, coarsely chopped and toasted
• 1 1/2 cups cranberries

Preheat the oven to 400 degrees.  In a large bowl, combine eggs and next 5 ingredients.  Whisk until smooth.  Stir the pecans and cranberries into the bowl.  Pour the entire bowl into the pie shell.  Bake until center is set – approximately 45 minutes.