Pinterest

4
Save

1
Print

7
Facebook

1
Email

0

White Chocolate-Cranberry-Pecan Tart

Prep 25 min
Total 3 hr 15 min
Ingredients 9
Servings 12

An easy refrigerated crust lets you focus on this pie's extraordinary filling, with tangy cranberries, rich pecans, and sweet and seductive white chocolate. MORE+ LESS-

By Pillsbury Kitchens

January 12, 2010

Make with

Pillsbury Pie Crust

Ingredients

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

cup fresh or frozen cranberries

cup pecan halves

cup white vanilla chips

eggs

3/4

cup packed brown sugar

3/4

cup light corn syrup

tablespoons all-purpose flour

teaspoon grated orange peel

Steps

Hide Images

1

Place cookie sheet in oven on middle oven rack; heat oven to 400°F. Spray sheet of foil (large enough to cover pie) with cooking spray. Place pie crust in 10-inch tart pan with removable bottom as directed on box for one-crust filled pie.
2

Layer cranberries, pecans and vanilla chips in crust-lined pan. In large bowl, beat eggs with wire whisk. Beat in brown sugar, corn syrup, flour and orange peel until well blended. Pour over cranberry mixture.
3

Place tart on cookie sheet in oven; bake 35 to 45 minutes or until crust is golden brown and filling is set in center. After 25 minutes of baking, cover pie with foil, sprayed side down, to prevent excessive browning. Cool completely, about 2 hours. If desired, serve pie with whipped cream. Store in refrigerator.

Expert Tips

Placing the tart pan on a cookie sheet helps to brown the bottom crust. The cookie sheet also makes it easy to remove the tart pan from the oven and prevents leaks onto the oven floor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 170

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 60mg; 20%
Sodium: 140mg; 6%
Potassium: 140mg; 4%
Total Carbohydrate: 54g; 18%
Dietary Fiber 1g 5% Sugars 36g
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;