Tart cranberries balance the sweetness of traditional pecan pie. The result is unusual, memorable and delicious.
Heat oven to 350°F. Place pastry in 9-inch pie pan. Crimp or flute crust; set aside.
Combine all filling ingredients except cranberries and pecans in large bowl. Beat at low speed until well mixed (1 to 2 minutes). Stir in dried cranberries and pecans.
Pour filling into crust. Bake for 50 to 55 minutes or until filling is set. If crust is browning too quickly, cover edge of crust with 2-inch strip of aluminum foil.
