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Overhead view of cranberry pecan pie on a white plate surrounded by ingredients and more pie.
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Cranberry Pecan Pie Recipe

Tart cranberries contrast perfectly with rich pecan pie filling in this beautiful cranberry pecan pie.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 474kcal
Author Rachel Gurk

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

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