1 cup light corn syrup
⅔ cup sugar
3 eggs, beaten
3 tablespoons butter, melted
1 teaspoon vanilla
1 cup pecan halves
½ cup coarsely chopped dried cranberries
½ (15-oz.) pkg. refrigerated pie crust
Whipped cream (optional)
Chopped dried cranberries (optional)
Line a 9-inch pie plate with pie crust according to package directions; flute edges.
Place plate on non-stick metal tray.
Cook for 6 to 7 minutes at U=MED, L=HI.
In a mixing bowl, combine corn syrup, sugar, eggs, butter and vanilla; blend well.
Stir in pecans and cranberries.
Pour pecan mixture into pie crust.
Cook according to your Advantium model's cooking settings or until crust is golden brown and center is set.
Cool before serving.
Garnish with whipped cream and additional cranberries, if desired.
Use the second packaged pie crust to make a fancy edging for your pie. Using a tiny cookie cutter, cut out shapes of your choice. Moisten the edge of the pie crust lining the dish with water. Arrange the cut-out shapes around the edge of the pie, overlapping slightly and pressing gently in place.