Cranberry Pecan Pie – the perfect twist on pecan pie!
Posted: 11/16/2020
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Tart cranberries contrast perfectly with rich pecan pie filling in this beautiful cranberry pecan pie.
Recipe Overview
Why you’ll love it: Pecan pie is pretty easy to make and most everyone likes it.
How long it takes: just under an hour
Equipment you’ll need: pie dish or pan
Servings: 8
Table of Contents
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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 Recipe
Cranberry pecan pie is 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.
With the crust made, you’ll only need about 10 minutes to get this pie in the oven. That’s about as easy as it gets!
I’ll get you started on the recipe here and give you some helpful tips. Look for specific measurements, instructions, and nutrition information on the recipe card near the end of the post.
What You’ll Need
- Pecans: You’ll need only 1 cup of pecans, which is half as much as a plain pecan pie. They don’t have to be full halves. Pieces are fine for this pie.
- Cranberries: Both fresh or frozen cranberries work well. If your cranberries are extra large, cut them in half.
- Corn Syrup: This sweetener is a normal ingredient for pecan pie. It’s thick and sweet and helps hold the pie together.
- Eggs: The pie calls for 3 eggs. The photo shows only 2 eggs(sorry about that!) so please don’t get confused.
- Brown Sugar: Pecan pie is a pretty sweet pie. Brown sugar adds just hint of rich molasses flavor.
- Butter: The final ingredient in the filling, melted butter adds richness and flavor. Always use unsalted butter for baking unless otherwise directed. Do not substitute a butter spread.
- Unbaked Pie Crust: Choose whatever type of crust you prefer: refrigerated, frozen, or homemade. You’ll need a 9 inch crust and pie pan.
How To Make This Pie
Let’s get started! 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 to 40 minutes. This method works well for most baked pies and saves you the trouble of blind baking the crust.
Serve the pie with a scoop of vanilla ice cream or a spoonful of whipped cream. It’s good without any embellishment, too.
FAQs
How can you tell if pecan pie is done?
The center of pie should be set. That means if you shake the pan a little, the filling will jiggle slightly but will be fairly firm. The crust will be golden brown and the edges of the filling will be puffy and lightly browned as well.
Does pecan pie have to be refrigerated?
According to the USDA, you should store your pie in the refrigerator because it contains cooked eggs. It can be left on the counter for up to 2 hours but after that, stick it in the fridge.
Why is store-bought pecan pie not refrigerated?
That pie you bought at the store most likely has preservatives added to make it shelf-stable and that’s why it doesn’t have to be refrigerated.
Make It 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.
- For nut-free and lower calorie alternative to this recipe, try my cranberry clafoutis, a creamy custard-like dessert.
Make-Ahead Idea
Cranberry pecan pie can be made ahead and frozen for up to 2 months. Cool the baked pie completely, then store in an airtight bag in the freezer.
When ready to use, thaw the pie in the refrigerator overnight. If you like, it can be put into a warm oven to reheat it a bit.
Storage Tips
Leftover cranberry pecan pie should be refrigerated. It will keep for three to four days.
More Holiday Desserts
‘Tis the season for lots of holiday goodies! Try:
- Pumpkin Poke Cake (with real pumpkin!)
- Ramekin Pecan Pies with Bourbon
- Mini Pumpkin Tarts {no bake!}
- Rustic Four Berry Pie
- Brigadeiros (Brazilian Fudge Balls)
- Flourless Chocolate Cake with Ganache and Coconut
- Easy Holiday Cookies and Cream Fudge
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Tart cranberries contrast perfectly with rich pecan pie filling in this beautiful cranberry pecan pie.
Ingredients
- 1 unbaked 9 inch pie crust
- 1 cup pecans, halves and pieces
- 2 cups cranberries, fresh or frozen
- 3 large eggs, beaten lightly
- ⅔ cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 cup corn syrup
- 4 tablespoons unsalted butter, melted and cooled slightly
Instructions
- 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 to 40 minutes. Remove from oven, cool completely.
Notes
- Leftover cranberry pecan pie should be refrigerated. It will keep for three to four days.
- Make Ahead: Cool the baked pie completely, then store in an airtight bag in the freezer for up to 2 months. When ready to use, thaw the pie in the refrigerator overnight. If desired, it can be put into a warm oven to reheat.
Nutrition Information
Serving: 1slice, Calories: 474kcal, Carbohydrates: 68g, Protein: 5g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 76mg, Sodium: 143mg, Potassium: 148mg, Fiber: 3g, Sugar: 52g, Vitamin A: 287IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 1mg
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.
denise says
fun combination
Rachel Gurk says
Thanks! It’s such a great pie for Thanksgiving!