Pies
Cranberry Pecan Pie – the reliable twist on pecan pie!
Tart cranberries contrast evenly with rich pecan pie filling in this beautiful cranberry pecan pie.
Tart cranberries contrast evenly with rich pecan pie filling in this beautiful cranberry pecan pie.
At a glance
What stands out: Pecan pie is pretty straightforward to mix 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
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 reliable counterpoint to the sweetness.
This cranberry pie is 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.
About Cranberry Pecan Pie
Cranberry pecan pie is a pretty straightforward 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 straightforward as it gets!
What goes in
- 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 from-scratch. You’ll need a 9 inch crust and pie pan.
How it comes together
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. straightforward!
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.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 our 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.
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.
- Yield: 8 servings
- Prep: 10 minutes
- Cook: 45 minutes
- Total: 55 minutes
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
Method
- 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.
