On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle. Transfer to a 9 inch pie plate. Trim pastry about 1/2 inch beyond rim of plate and flute edge. Refrigerate 30 minutes while oven preheats to 450 degrees.

Prick the crust all over with the tines of a fork, then line with a double thickness of foil, or parchment paper. Fill with pie weights, dried beans or uncooked rice.

Bake for 10-15 minutes, or until edges are light golden brown. Remove crust to a wire rack and remove the foil and weights. Reduce oven temperature to 350 degrees.

In a large bowl, beat eggs, sugar and melted butter until well blended. Whisk in the flour until smooth. Stir in the vanilla.

Stir in the pecans, cranberries and chocolate chips. Pour into crust.

Bake for 30-35 minutes or until top is bubbly and crust is golden brown. Cool to room temperature before serving. Refrigerate leftovers.