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Fruitcake Pie

 Fruitcake Pie
This recipe came from a friend who knows how much we love fruitcake. The pie has similar flavors, but it’s more manageable to make than a large batch of fruitcake. I usually serve it with whipped cream. It’s excellent with ice cream, too.
8 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 1 cup pecan halves, divided
  • 3/4 cup red candied cherries, divided
  • 1/2 cup chopped dates
  • 1/4 cup chopped candied pineapple
  • 6 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 3 eggs, lightly beaten
  • 1/2 cup light corn syrup
  • 1/4 teaspoon each ground cloves, ginger and nutmeg


  • Line a 9-in. pie plate with pastry; set aside. Chop 1/2 cup pecans;
  • set remaining pecan halves aside. Chop 1/2 cup cherries; halve
  • remaining cherries and set aside. Combine the dates, pineapple and
  • chopped pecans and cherries; sprinkle over crust.
  • In a small bowl, cream butter and brown sugar until light and fluffy.
  • Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over
  • fruit mixture. Top with the reserved pecan and cherry halves.
  • Bake at 350° for 35-40 minutes or until set. Cool on a wire rack.
  • Refrigerate leftovers. Yield: 8 servings.
Nutritional Facts: 1 piece equals 519 calories, 27 g fat (10 g saturated fat), 107 mg cholesterol, 219 mg sodium,

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Fruitcake Pie (continued)

Nutritional Facts: 68 g carbohydrate, 2 g fiber, 5 g protein.