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Cranberry Pecan Pie Recipe

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4 from 6 reviews

This Cranberry Pecan Pie combines the tartness of fresh or frozen cranberries with the rich, nutty flavor of pecans in a classic pecan pie filling. Baked in a flaky, unbaked pie crust, this dessert offers a festive and delicious twist perfect for holiday gatherings or any dessert craving.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Pie Crust and Filling

  • 1 unbaked 9 inch pie crust
  • 1 cup pecans, halves and pieces
  • 2 cups cranberries, fresh or frozen

Custard Mixture

  • 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

Instructions

  1. Preheat Oven: Place the oven rack in the lower third of the oven and preheat to 425°F (220°C) to ensure even baking and browning of the crust and filling.
  2. Prepare Filling Base: In a medium bowl, mix the pecans and cranberries together. Pour this mixture evenly into the unbaked pie crust and set aside.
  3. Make Custard Mixture: In a separate bowl, whisk together the beaten eggs, brown sugar, all-purpose flour, and corn syrup until smooth. Add the melted and cooled unsalted butter to the mixture and stir well to combine.
  4. Assemble Pie: Pour the custard mixture evenly over the pecans and cranberries in the pie crust, making sure the filling is distributed evenly.
  5. Bake at High Temperature: Place the pie on the lower rack of the oven and bake at 425°F (220°C) for 10 minutes to set the filling quickly and start browning the top.
  6. Reduce Temperature and Continue Baking: Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 35 to 40 minutes or until the filling is set and the crust is golden brown.
  7. Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack before serving to ensure the filling firms up properly.

Notes

  • Use fresh or frozen cranberries; if using frozen, do not thaw before adding to the pie to prevent excess moisture.
  • For a crisper crust, bake it for 5-7 minutes before adding the filling (optional).
  • To prevent edges from burning, cover the pie crust edges with foil halfway through baking if they brown too quickly.
  • Letting the pie cool completely is important for the filling to set and slice cleanly.
  • Store leftovers covered at room temperature for 1-2 days or refrigerated for up to 4 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/cranberry-pecan-pie-recipe/