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Cranberry Pecan Pie Recipe
Cranberry Pecan Pie Recipe photo by Taste of Home

Cranberry Pecan Pie Recipe

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I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round. -Dawn Liet Hartman Mifflinburg, Pennsylvania
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 6 tablespoons shortening
  • 1-1/2 teaspoons buttermilk
  • 2 tablespoons hot water
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 3 eggs
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups fresh cranberries
  • 1 cup chopped pecans

Nutritional Facts

1 serving (1 slice) equals 514 calories, 27 g fat (7 g saturated fat), 95 mg cholesterol, 280 mg sodium, 65 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  1. In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.
  2. Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
  3. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing. Yield: 6-8 servings.
Originally published as Cranberry Pecan Pie in Taste of Home October/November 2004, p42

Nutritional Facts

1 serving (1 slice) equals 514 calories, 27 g fat (7 g saturated fat), 95 mg cholesterol, 280 mg sodium, 65 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Cranberry Pecan Pie

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 6, 2015

"I thought this sounded mighty good and I was right! It was a hit with the family at Easter. I asked everyone to rate it and they all gave it the highest. I used light corn syrup but I want to try dark next time. I would probably put more pecans in it. I also thawed fresh cranberries that I had frozen previously. They worked great. I whipped fresh cream and put it on the top. You can't lose with that!"

MY REVIEW
Reviewed Oct. 5, 2014

"This is my favorite recipe for pecan pie! I like dark corn syrup, but light would be fine too"

MY REVIEW
Reviewed May. 15, 2014

"Can I please just ask....did people use light or dark corn syrup?

Adding a 5 star rating because it sounds divine."

MY REVIEW
Reviewed Jan. 18, 2014

"What a great balance of sweet and tart with the cranberries. Definitely will be a keeper recipe."

MY REVIEW
Reviewed Dec. 9, 2012

"In my tiny apartment with time at a premium, I had to use pre-made pie dough, which is disappointing because the recipe looks interesting. Even so, I got raves & requests for more at Thanksgiving. The cranberries really tone down the cloying sweetness of a traditional pecan pie. I came back to the recipe now because I'm going to use it as the topping for bar cookies this Chirstmas."

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