Tart cranberries contrast perfectly with rich pecan pie filling in this beautiful cranberry pecan pie.
Cranberries add a unique twist to traditional pecan pie filling in this recipe. Sometimes, pecan pie can be overly rich or sweet, a little over the top. Tart fruity cranberries are a perfect counterpoint to the sweetness. Sweet/tart equals delicious. Reminds me of one of my favorite childhood candies.
This cranberry pie is really gorgeous with crimson cranberries glowing in the sugary glaze, much more striking than plain pecan pie. You’ll find that the cranberries on the top of the pie turn a deep maroon color as they roast in the oven.
Cranberries are seasonal so you’ll find plenty of them in grocery stores right now. Pick up a few extra bags and freeze them to use later. They are so good for you and are easy to use, no peeling or chopping. I love cranberry coffee cake with orange and cardamom, it’s one of my favorites. Sugared cranberries are so pretty on a charcuterie board and are a perfect garnish for a cranberry margarita.
And of course, for Thanksgiving you have to have cranberry sauce. Say no to the can and try this easy cinnamon apple cranberry sauce or orange cranberry sauce with cardamom. Beautiful jewel-like cranberry sauce with roasted grapes, apples, and shallots is so flavorful and unique, it may outshine your turkey!
About this cranberry pecan pie:
Cranberry pecan pie is really a pretty easy pie to make, especially if you use a pre-made crust. If you like to make your own crust from scratch, kudos to you. If you’d rather save a little time and use a pre-made crust, frozen or refrigerated, that’s fine, too.
The ingredients (listed below) are simple. Mix the pecans and cranberries together and put them into the pie shell first.
Then basically, you just mix everything else together and pour it over the berries and nuts. Super easy!
For a crisp bottom crust, bake the pie on a lower rack in the oven. Start the pie in a preheated oven set at 425°F, bake for ten minutes, then turn the oven down to 350°F and continue baking for an additional 35-40 minutes. This method works well for most baked pies.
What’s in pecan pie?
- Pecans (halves if you like but pieces are fine for this pie)
- Cranberries (fresh or frozen) — if your cranberries are extra large, cut them in half.
- Corn syrup
- Brown sugar
- Unbaked nine-inch pie shell
How to make this pie your own:
- Replace the pecans with walnuts.
- Get creative and add pastry cutouts to the top of the pie. Taste of Home has good instructions for decorating your pie. You’ll need additional pastry and pastry cutters.
Leftover cranberry pecan pie should be refrigerated. It will keep for three to four days.
Holiday dessert happiness
‘Tis the season for lots of holiday goodies! Try:
- Unbaked 9 inch pie shell
- 1 cup pecans, halves and pieces
- 2 cups cranberries, fresh or frozen
- 3 eggs, beaten lightly
- ⅔ cup brown sugar, packed
- 2 tablespoons flour
- 1 cup corn syrup
- ¼ cup (4 tablespoons) unsalted butter, melted and cooled slightly
- Place oven rack in lower third of oven and preheat oven to 425°F.
- In a medium bowl, mix pecans and cranberries. Pour mixture into prepared pie crust, set aside.
- Whisk together eggs, brown sugar, flour and corn syrup. Add butter, mix well. Pour over cranberries and pecans.
- Bake on lower rack at 425°F for 10 minutes. Turn oven down to 350°F and bake for 35-40 minutes. Remove from oven, cool completely.
- Leftover cranberry pecan pie should be refrigerated. It will keep for three to four days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.