Cranberry Pecan Pie Recipe

Name: Cranberry Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, lightly beaten; 2 tablespoons butter, melted; 1 teaspoon vanilla extract; 1 cup pecan halves; 1 cup cranberries, cut in half (fresh or frozen); 1 tbps. orange rind, grated; 9 inches unbaked pastry shells; 1 cup corn syrup; ⅔ cup sugar; whipped cream (optional)

Servings: persons

3 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup pecan halves
1 cup cranberries, cut in half (fresh or frozen)
1 tbps. orange rind, grated
9 inches unbaked pastry shells
1 cup corn syrup
⅔ cup sugar
whipped cream (optional)

1
Preheat oven to 350F
2
I a medium bowl, stir together eggs, corn syrup, sugar, melted butter and vanilla until well blended.
3
Stir in pecans, cranberries, and orange rind.
4
Pour into pastry shell.
5
Bake 50-55 minutes or until knife inserted halfway between center and edge comes out clean.
6
(If edge of pie browns too quickly, protect with foil).
7
Cool on wire rack.
8
Serve with whipped cream.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, lightly beaten, 2 tablespoons butter, melted, 1 teaspoon vanilla extract, 1 cup pecan halves, and more.

Yes, Cranberry Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pecan Pie

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