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Cranberry Pecan Pie
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
1
pie
Calories
375
kcal
Author
Rachel Gurk
Equipment
Pyrex Glass Mixing Bowl Set
Pyrex Glass Pie Plate
4-Piece Measuring Cup Set
Ingredients
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
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 35-40 minutes. Remove from oven, cool completely.
Notes
Leftover cranberry pecan pie should be
refrigerated
. It will keep for
three to four days.
Nutrition
Serving:
1
slice
|
Calories:
375
kcal
|
Carbohydrates:
64
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
71
mg
|
Sodium:
92
mg
|
Fiber:
3
g
|
Sugar:
52
g