Best 6 Cranberry Pecan Pie Recipes
Cranberry pecan pie is a classic holiday dessert that is both sweet and tart. The combination of cranberries and pecans is a perfect balance of flavors, and the pie is always a hit at any gathering. Whether you are looking for a dessert to serve at Thanksgiving, Christmas, or any other special occasion, cranberry pecan pie is sure to be a hit. With its creamy, tangy filling and buttery, flaky crust, this pie is sure to be a favorite. In this article, we will provide you with a step-by-step guide to making the perfect cranberry pecan pie, as well as some tips and tricks to ensure that your pie turns out perfectly.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY PECAN PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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 crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 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. If desired, serve with whipped cream.
Nutrition Facts : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 250mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.
CRANBERRY PECAN PIE
A wonderful holiday pie, especially at Thanksgiving!
Provided by Carolyn
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
- In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
- Bake in preheated oven for 45 to 50 minutes, until golden and set in center.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 63.6 g, Cholesterol 92.6 mg, Fat 27.7 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 274.9 mg, Sugar 29.9 g
CRANBERRY AND WHITE CHOCOLATE PECAN PIE
Steps:
- Preheat oven to 400 degrees F.
- Roll out the bottom crust and arrange in a 9-inch pie pan. Layer cranberries, pecans and chips in the crust-lined pan. In a large bowl, beat the eggs. Add brown sugar, syrup, flour, and orange peel and blend well. Pour over cranberry mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. If desired, serve with whipped cream. Garnish as desired. Store in refrigerator.
CRANBERRY CHOCOLATE CHIP PECAN PIE
I've been using this rich pecan pie recipe for 30 years, changing it up when the mood strikes. We love it any way I make it! It's awesome baked a day ahead, too. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling., Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 576 calories, Fat 30g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 239mg sodium, Carbohydrate 78g carbohydrate (62g sugars, Fiber 3g fiber), Protein 6g protein.
CRANBERRY-PECAN PEAR PIE
This is one of my favorite pies to make in the fall. The spiced filling pairs perfectly with the buttery, flaky crust. I always make two of these luscious pies-one is never enough. -Frances Benthin, Scio, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate., In a large bowl, combine the pears, cranberries, pecans, honey, butter, cornstarch, lemon zest and cinnamon; pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 518 calories, Fat 29g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 65g carbohydrate (32g sugars, Fiber 5g fiber), Protein 5g protein.
CRANBERRY PECAN PIE
I've been thinking/planning Thanksgiving this year and tho't maybe someone else might like this recipe, as well. My recipe notes say I've been making this since 2004.I think it came from Taste of Home. I'm sure I've not missed a Thanksgiving where we haven't had this on the dessert table, since then.A perfect blend of tart and...
Provided by Sheryl Faulkner
Categories Pies
Time 50m
Number Of Ingredients 14
Steps:
- 1. FOR THE CRUST: Place all ingredients in the large work bowl of a food processor. Process just until it begins to form a ball. Remove from work bowl and press into a 4" disc. Wrap in saran wrap. Refrigerate at least 2 hours until firm.Remove from fridge. Allow to warm at room temp a few minutes, just until rollable. Roll out to fit a 9" pie plate. Set aside while you prepare the filling.
- 2. FOR THE FILLING: Combine all ingredients EXCEPT the cranberries and pecans.Stir until well blended. Gently stir in cranberries and pecans.
- 3. Pour into prepared pie shell. Bake at 425 for 10 mins. Reduce heat to 325, bake an additional 35-40 mins. I bake this until the center seems 'set'.It will still 'jiggle' a little when touched, but should not be 'mushy'. Remove from oven and cool to room temperature.I also like to sprinkle the top with just a touch of sugar as soon as it comes out of the oven. This gives it a little holiday sparkle. Refrigerate at least 4 hours before serving. Can be served chilled or at room temperature.
- 4. Serve with a dollop of vanilla or rum-flavored whip cream. Or a good-quality vanilla ice cream.
Tips:
- Use fresh cranberries. Fresh cranberries have a tart flavor that pairs well with the sweetness of the pecans and sugar.
- Don't overcook the cranberries. Overcooked cranberries will become mushy and lose their tartness.
- Use a deep-dish pie plate. A deep-dish pie plate will prevent the filling from bubbling over.
- Chill the pie before serving. Chilling the pie will help the filling to set and make it easier to slice.
- Serve the pie with whipped cream or vanilla ice cream. Whipped cream or vanilla ice cream will complement the tart and sweet flavors of the pie.
Conclusion:
Cranberry pecan pie is a delicious and festive dessert that is perfect for Thanksgiving, Christmas, or any other special occasion. With its tart cranberries, sweet pecans, and flaky crust, this pie is sure to be a hit with everyone who tries it.
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