Pecan cranberry pie is a delightful twist on classic pecan pie, combining the rich, nutty flavor of pecan with the tart sweetness of cranberry. The buttery, flaky crust holds luscious filling made of brown sugar, eggs and vanilla, with bursts of juicy cranberry adding a refreshing contrast to the caramellike richness of the pecan. Perfect for the holiday season or any special occasion, this pie offers a delicious blend of texture and flavor, making it an impressive and festive dessert sure to become a family favorite.
Ingredients
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one unbaked 9-inch pie crust
1 cup fresh or frozen cranberries
1-1/2 cups pecan halves
3 large eggs
1 cup light corn syrup
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/4 tsp ground cinnamon (optional)
Pinch of salt
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Instructions
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1. Preheat the oven
Preheat your oven to 350¡ãF (175¡ãC). Place the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired.
2. Prepare filling
In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, cinnamon and salt until well-combined.
3. Assemble the pie
Spread the cranberry evenly over the bottom of the pie crust, followed by the pecan halves. Pour the sugar-egg mixture over the top, making sure the pecan and cranberry is well-distributed.
4. Bake
Place the pie in the preheated oven, and bake for 50 to 60 minutes or until filling is set, and the top is golden brown. The center should be slightly firm when tapped gently.
5. Cool
Allow the pie to cool completely before slicing, which will help the filling set properly.
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This pecan cranberry pie is a perfect combination of sweet and tart, with nutty crunch and a festive flair, making it a wonderful dessert for any holiday gathering!
