Cranberry Pecan Pie

Name: Cranberry Pecan Pie
Total time: 50 min
Yield: 6 - 8 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

By Florence Fabricant

Updated Nov. 3, 2022

Total Time: 50 minutes
Rating: 4(35)
Comments: Read comments

Featured in: FOOD; CRANBERRIES: BEYOND HOLIDAY SEASONS

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Ingredients

Yield:6 - 8 servings

2cups cranberries
1cup sugar
¼cup water
1cup light corn syrup
2tablespoons butter
4eggs
2cups pecans, coarsely chopped
1teaspoon vanilla
Pastry for nine-inch one-crust pie
Whipped cream or vanilla ice cream

Ingredient Substitution Guide

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Preparation

Step 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. Stir in butter, remove from heat and set aside to cool slightly.
Step 2
Preheat oven to 400 degrees.
Step 3
Beat eggs until blended but not frothy. Stir in slightly cooled cranberry mixture, pecans and vanilla.
Step 4
Line pie pan with pastry. Pour cranberry pecan mixture into pastry shell, place in oven and bake about 30 minutes, until filling is firm. Cool to room temperature before serving with whipped cream or vanilla ice cream.

Ratings

4 out of 5

35 user ratings

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Comments

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Janet E.3 years ago

An excellent recipe! Great for winter holidays. The tartness of the cranberry balances the intense sweetness of traditional pecan pie. Will definitely make again. After reading others' comments, decreased the sugar to 1/2 cup. (Still used full 1c. of corn syrup.) Pie was sweet but not overwhelmingly so. I strongly recommend a full pre-bake on the crust; I tried a partial pre-bake and felt that the result was underbaked.

A bit too sweet4 years ago

I decreased the sugar by 1/4 cup and it was still too sweet. I'd reduce by 1/2 or more next time. If anyone is interested in an egg free version, I used 3T ground flax 9T water, and 2 T cornstarch and it worked. I wonder if a touch of molasses would be nice?

Nancy P4 years ago

I've been cooking this pie for years from a recipe cut from the NY Times (just did the search so now I know it's a Florence Fabricant recipe!) It is a family favorite and a must for Thanksgiving. I actually use more cranberries (probably closer to 3 cups) and find that I have enough filling for two pie crusts. Although I've always enjoyed pecan pie, it does tend to be too sweet. The cranberries in this recipe definitely cut the sweetness.

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