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3 eggs
1 cup corn syrup
2/3 cup sugar
1/2 stick margarine, melted
1 teaspoon vanilla flavoring
2 cups cranberries
1 cup chopped pecans
1. Combine all ingredients except cranberries and pecans in large bowl; stir until blended.
2. Add cranberries and pecans, mixing well.
3. Pour into unbaked piecrust and bake at 425 degrees for 10 minutes.
4. Reduce heat to 350 degrees and continue cooking for 35 to 40 minutes, until filling is almost set. (If edge of piecrust is getting too brown, use strips of aluminum foil to cover.)
5. Remove from oven and cool completely. Cover and refrigerate overnight before serving.
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