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. The cranberries are a welcome contrast to the rich pecan pie filling.

How long it takes: just under an hour
Equipment you’ll need: pie dish or pan
Servings: 8

Overhead view of pecan pie with cranberries, surrounded by individual ingredients.
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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.

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. 

Pie slice on a white plate with cranberries and pecans scattered around.

About Cranberry Pecan Pie

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!

Ingredient Notes

  • 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.
Ingredients for pecan cranberry pie, overhead view.

How To Make Cranberry Pecan Pie

Let’s get started! Mix the pecans and cranberries together and put them into the pie shell first.

Pecans and cranberries in an unbaked pie crust.

Then basically, you just mix everything else together and pour it over the berries and nuts. Super easy!

Unbaked pecan pie with cranberries, overhead view.

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.

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.
Pecan pie served with ice cream.

Serve the pie with a scoop of vanilla ice cream or a spoonful of whipped cream. It’s good without any embellishment, too. 

Make It Your Own

  • Cranberry walnut pie: If you happen to have a lot of walnuts or don’t care for pecans, you can easily replace the pecans with walnuts.
  • Fancy it up: Get creative and add pastry cutouts to the top of the pie. You’ll need additional pastry and pastry cutters. 
  • Nut-free alternative: For a nut-free and lower calorie alternative to this recipe, try my cranberry clafoutis, a creamy custard-like dessert.
Pie with a slice removed.

More Cranberry Recipes

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!

Slice of pie with pecans and cranberries on a spatula.

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.

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, covered, for up to 2 hours but after that, stick it in the fridge. It will keep for 3 to 4 days.

Why is store-bought pecan pie not refrigerated? The 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.

Overhead view of cranberry and pecan pie on a white plate.

More Dessert Recipes

Recipe

Cranberry Pecan Pie Recipe

4.17 from 6 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 8 servings
Tart cranberries contrast perfectly with rich pecan pie filling in this beautiful cranberry pecan pie.
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Ingredients 

  • 1 unbaked 9 inch pie crust
  • 1 cup pecans, halves and pieces
  • 2 cups cranberries, fresh or frozen
  • 3 large eggs, beaten lightly
  • 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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.17 from 6 votes (4 ratings without comment)

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8 Comments

  1. Kendra says:

    3 stars
    The pie was tasty but I’d like to leave feedback about your website and this recipe page in particular. I despise cooking sites that are set up like this – a super loooooong scroll to get to the reason why I’m on the page (hint: the recipe itself). I don’t want to weed through 5 other CTAs (calls to action) and 9 ads. On a phone it’s even more terrible of a user experience – I left immediately. I understand that you make revenue from the ads, but there need to be a balance and consideration for your end user – you’ll see more success online if you do.

    1. Rachel Gurk says:

      Yes it is definitely a balance, and one that I consider closely and carefully. Also, there are only 2 CTAs before the recipe, not 5.

      There is a prominent, easy-to-find, jump to recipe included at the top of every post so you can quickly and easily find the recipe and pass by all of the other information.

  2. Peggy Lyons says:

    Dear Rachel,
    I had planned to make your Cranberry Pecan Pie for a dinner but contracted COVID. Now I’m well and I want to make it for another event but wish to accommodate a Vegan.

    How can I adapt the filling recipe for a Vegan? Can I sub out the real eggs for Flax Eggs or other Vegan egg replacement?

    I’m okay on the crust. And the pecans and cranberries, etc. have waited patiently.

    Many thanks!

    1. Rachel Gurk says:

      Hi Peggy – I’m glad you’re feeling better! I haven’t tested this recipe to make it vegan so unfortunately I don’t have advice on that. Let me know if you give it a try!

  3. Diane R says:

    5 stars
    I made it and there was lots of questioning looks and comments but everyone loved it!! I should have made two!! No pic…it was gone before I thought about it. Lol

    1. Rachel Gurk says:

      So happy it was a hit! I always love it when people are skeptical but end up loving it.

  4. denise says:

    fun combination

    1. Rachel Gurk says:

      Thanks! It’s such a great pie for Thanksgiving!