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Cranberry Pecan Pie

  • Food

I know that several of you expressed an interest in the Cranberry Pecan Pie recipe. I always deliver – even if it means two posts in one day!


Cranberry Pecan Pie

Single pie crust
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 tsp vanilla extract
2 cups fresh cranberries
1 cup pecans

In a large bowl combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into pie crust.
Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack.

And, despite what Hannah asked, NO, you don’t have to peel the cranberries. That kid of mine, she cracks me up.

This Post Has 20 Comments

  1. Oh my word, Carole, that looks like an incredible recipe. What could be better than pecan pie… than cranberry pecan pie? Thanks for sharing!

  2. I can just picture Hannah with a paring knife and a big bowl of cranberries, peeling into the long hours of the night. Ha!

    Oh, and Mmmmmmm, pie. 😉

  3. You’ve just sealed the deal — I’m going to make this tonight. ?? — can I leave out the pie or do I need to refrigerate?

  4. You know I’m still a pecan pie virgin but for this pie all that would change in a NY minute! 🙂

    Happy Thanksgiving hunny!

  5. Cranberries are EXACTLY what pecan pie needs to cut the sweetness. What a great idea! I’ll have to try it. Hope you had a great Thanksgiving, Carole!

  6. Ooooo, I LOVE cranberries and pecans! I think I’m going to have to make this for Christmas. Thank you for sharing with us!

  7. You MAKE pie crust?

    Wow. I haven’t done that for years. Hardcore.

    Me & Pillsbury refrigerated pie crusts are like this (picture my index and middle fingers crossed to imply closeness)

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