Servings: 8
| 1 (9 inch) uncooked pastry shell | 1 c Pecans |
| 1 c Cranberries | 3 Eggs, lightly beaten |
| 1 c Sugar | 1/2 c Light corn syrup (white karo) |
| 1/2 c Evaporated milk | 1 t Vanilla |
Arrange pecans and cranberries to cover bottom of the pie shell. Combine eggs, syrup, milk, and vanilla. Mix until just blended. Slowly pour mixture into pie shell. Bake 325 for 40 minutes.
This is a combination of a recipe developed by Ann Buchanan of Gallery 8 Restaurant, and a recipe from my sister-in-law, Lee Hudson. - Flo Leighton, 1991
