In large bowl, whisk the eggs, corn syrup, sugar, butter and vanilla until blended. Arrange cranberries and pecans on crust. Pour on egg mixture to fill almost to top.
Bake in lower third of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake 40 to 45 minutes longer or until pastry is golden-brown and filling is almost set. Cool completely on a rack. Cover and refrigerate overnight before slicing.