3 eggs
1 cup dark corn syrup
2/3 cup sugar
4 tbsp. (1/2 stick) butter
dash of salt
1 cup raw cranberries, chopped
1 (9-inch) unbaked pie shell
1 cup pecan halves

Beat eggs until blended. Stir in corn syrup, sugar, butter and salt. Sprinkle chopped cranberries into pie shell. Arrange pecans on top. Pour syrup mixture carefully over pecans.

Bake at 325°F for 50 to 55 minutes or until knife comes out clean.

Serve, cooled, with whipped cream.

Submitted by: Janice Rivera