Cranberry Pecan Pie Recipe

Name: Cranberry Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cranberries; 1 cup sugar; 1/4 cup water; 1 cup light corn syrup; 2 tablespoons butter; 4 eggs; 2 cups pecans, coarsely chopped; 1 teaspoon vanilla; Pastry for nine-inch one-crust pie; Whipped cream or vanilla ice cream

Servings: persons

2 cups cranberries
1 cup sugar
1/4 cup water
1 cup light corn syrup
2 tablespoons butter
4 eggs
2 cups pecans, coarsely chopped
1 teaspoon vanilla
Pastry for nine-inch one-crust pie
Whipped cream or vanilla ice cream

1
Combine cranberies, sugar, water and corn syrup in a heavy saucepan and simmer for about eight minutes, until the cranberries are tender and the mixture is fairly thick.
2
Stir in butter, remove from heat and set aside to cool slightly.
3
Preheat oven to 400 degrees.
4
Beat eggs until blended but not frothy.
5
Stir in slightly cooled cranberry mixture, pecans and vanilla.
6
Line pie pan with pastry.
7
Pour cranberry pecan mixture into pastry shell, place in oven and bake about 30 minutes, until filling is firm.
8
Cool to room temperature before serving with whipped cream or vanilla ice cream.

818

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: 2 cups cranberries, 1 cup sugar, 1/4 cup water, 1 cup light corn syrup, 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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