Cranberry Pecan Pie Recipe

5 17 25
Cranberry Pecan Pie Recipe
Cranberry Pecan Pie Recipe photo by Taste of Home
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Cranberry Pecan Pie Recipe

Read Reviews
5 17 25
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 45 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 45 min. + chilling

Ingredients

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

Directions

Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight.
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge.
In a large bowl, whisk first five filling ingredients until blended. Stir in cranberries and pecans. Pour into crust.
Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry Pecan Pie in Taste of Home October/November 2004, p42

Nutritional Facts

1 slice: 514 calories, 27g fat (7g saturated fat), 85mg cholesterol, 250mg sodium, 68g carbohydrate (52g sugars, 3g fiber), 5g protein.

  • 6 tablespoons shortening
  • 1-1/2 teaspoons buttermilk
  • 2 tablespoons hot water
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 3 large eggs
  • 1 cup light or dark corn syrup
  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped pecans
  1. Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight.
  2. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge.
  3. In a large bowl, whisk first five filling ingredients until blended. Stir in cranberries and pecans. Pour into crust.
  4. Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry Pecan Pie in Taste of Home October/November 2004, p42

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Reviews forCranberry Pecan Pie

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Kasha User ID: 179140 264855
Reviewed Apr. 19, 2017

"used my regular crust as had some in the freezer. didnt quite set up as well as would have liked but didnt look like it should bake too much longer. great taste will make again"

MY REVIEW
heathersdvm User ID: 6859392 238236
Reviewed Nov. 27, 2015

"Very sweet. But good"

MY REVIEW
gaylene2 User ID: 3368539 224276
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
emattice User ID: 1451678 60837
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
jillknit User ID: 902626 206495
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
apple3891 User ID: 4432469 121206
Reviewed Jan. 18, 2014

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

MY REVIEW
kfrances User ID: 2592068 206494
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."

MY REVIEW
mrsz075 User ID: 1602565 144326
Reviewed Feb. 24, 2012

"I love, love, love this pie. Couple of times it did not "set up" and I don't know why. But the last few attempts have turned out wonderful. It is delicious and I could eat the whole thing if I could handle the guilt."

MY REVIEW
punta5 User ID: 1012607 145517
Reviewed Dec. 23, 2011

"Have make several times. Is always the first to be eaten."

MY REVIEW
Xzercie User ID: 3685685 113256
Reviewed Nov. 24, 2011

"This pie was delicious. Everyone who eats pecan pie seems to enjoy this one. The cranberries balance the richness of this super sweet holiday tradition."

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