Cranberry Pecan Pie

Cranberry Pecan Pie

11 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Carolyn

“A wonderful holiday pie, especially at Thanksgiving!”

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Adjust Servings

Original recipe yields 1 9-inch pie



  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.

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Reviews (11)

Rate This Recipe


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 magnificent. A couple of days later it had solidified a lot and was even better. Does anyone know what could have gone wrong? The cranberries just seemed to meld with the liquid mixture and create a soup-like filling...



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 which was nice. It also added a little bit of color peaking out from between the pecans. Very pretty!



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 definitely become a part of our family Thanksgiving tradition.

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Amount Per Serving (8 total)

  • Calories
  • 503 cal
  • 25%
  • Fat
  • 27.7 g
  • 43%
  • Carbs
  • 63.6 g
  • 21%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 275 mg
  • 11%

Based on a 2,000 calorie diet



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Pecan Pie


next recipe:

Mock Pecan Pie II