Cranberry Pecan Pie

Cranberry Pecan Pie

12

"A wonderful holiday pie, especially at Thanksgiving!"

Ingredients

1 h 30 m {{adjustedServings}} servings 503 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
  3. 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.
  4. Bake in preheated oven for 45 to 50 minutes, until golden and set in center.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

12
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe was delicious; not too sweet, not too tart. I think I did something wrong because mine was very, very liquid after the suggested cooking time (plus some), but even then it tasted ma...

I normally don't like pecan pie because it's too sweet, but I made it because my husband likes it and the cranberries make it festive. The cranberries also add a tiny bit of tartness to the pie...

I made this pie last year (2000) for Thanksgiving and got raves from almost 20 guests. Also many requests from the recipe. I can't wait to sink my teeth into it again this year. It has defini...