When the leaves start to turn and the air becomes crisp, there’s nothing quite like the warm, inviting aroma of a freshly baked pie filling the house. Imagine the first bite of a cranberry pecan pie, where the sweet richness of pecans meets the bright tartness of cranberries, creating a delightful dance of flavors on your palate. This seasonal treat not only captivates the eyes with its vibrant colors but also leaves everyone asking for seconds.
I discovered this gem during a cozy afternoon of baking, inspired by the need for something special to share at our fall gathering. Its unique blend of textures—crunchy nuts nestled in a custardy filling atop a flaky crust—makes it a perfect centerpiece at your holiday table. Whether you’re hosting a festive feast or simply craving the essence of fall, this irresistible cranberry pecan pie is sure to become a cherished favorite in your home too! Let’s dive into the recipe and make some memories together.
Why is Cranberry Pecan Pie so irresistible?
Deliciously balanced: The sweet pecans harmoniously blend with the tart cranberries, creating a flavor explosion in each bite.
Visually stunning: With vibrant red cranberries contrasting against the golden crust, it’s a feast for the eyes as well.
Versatile: Whether it’s Thanksgiving or a cozy family dinner, this pie fits perfectly into any occasion.
Time-saving: Minimal prep time ensures you spend less time in the kitchen and more time enjoying your company.
Crowd-pleaser: Serve it warm with a scoop of vanilla ice cream or sweetened whipped cream for a dessert that will have everyone coming back for more!
Cranberry Pecan Pie Ingredients
For the Crust
- Shortening (6 tbsp) – Provides flakiness to the pie crust; substitute with butter for a richer flavor.
- Salt (1/2 tsp) – Enhances overall flavor balance.
- All-Purpose Flour (1 cup) – Forms the structure of the pie crust; use whole wheat flour for a healthier option.
- Hot Water (2 tbsp) – Hydrates the flour to bind the crust; can substitute with cold water if necessary.
- Buttermilk (1.5 tsp) – Gives the crust a tender texture; milk can be used as an alternative.
For the Filling
- Sugar (2/3 cup) – Sweetens the filling; brown sugar can add depth of flavor.
- Vanilla Extract (1 tsp) – Adds aromatic sweetness; use pure vanilla for best results.
- Pecans (1 cup, roughly chopped) – Provides crunch and richness; can substitute with walnuts or skip if nut-free.
- Eggs (3, room temperature) – Binds the filling; for a vegan option, consider using flax eggs.
- Melted Butter (1/4 cup) – Contributes to the filling’s richness; substitute with coconut oil for a dairy-free version.
- Corn Syrup (1 cup) – Adds sweetness and helps set the filling; maple syrup can be a substitute for a different flavor profile.
- Cranberries (2 cups, fresh or frozen) – Offers tartness; frozen cranberries must be thawed and drained before use.
Optional Topping
- Sweetened Whipped Cream – Enhances the pie for serving and adds creaminess.
This Cranberry Pecan Pie is a delightful balance of sweet and tart flavors, perfect for your fall celebrations!
How to Make Cranberry Pecan Pie
- Prepare Crust: Beat together shortening and buttermilk until well combined. Gradually add hot water, mixing until a shaggy dough forms. Chill the dough for at least 4 hours to ensure flaky crust.
- Make Filling: In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, and vanilla until smooth. Gently fold in the chopped pecans and cranberries for that delightful sweet-tart filling.
- Preheat Oven: Set your oven to 425°F to get it nice and hot for baking.
- Shape Dough: Roll out the chilled dough to about 1/8-inch thickness. Carefully place it in a pie plate and crimp the edges for a decorative touch. Chill the crust for another 15 minutes.
- Bake: Pour the filling into the crust and bake for 10 minutes at 425°F. After that, reduce the temperature to 350°F and continue to bake for 35-40 minutes until the pie is set but still has a slight jiggle in the center.
- Cool: Let the pie cool on a wire rack for 2-3 hours before slicing, allowing the filling to firm up beautifully.
Optional: Top with sweetened whipped cream for an added layer of deliciousness!
Exact quantities are listed in the recipe card below.
Cranberry Pecan Pie Variations
Feel free to personalize your pie with these easy and delicious twists that will make your dessert truly one-of-a-kind!
Nut-Free: Swap pecans for sunflower seeds for a crunchy texture without the nuts. This is perfect for those with allergies!
Vegan Delight: Use flax eggs instead of regular eggs and coconut oil in place of melted butter to create a vegan version everyone can enjoy.
Sweetener Swap: Experiment with maple syrup instead of corn syrup for a subtly rich flavor that enhances the pie’s sweetness.
Spice It Up: Add a pinch of cinnamon or nutmeg to the filling for a warm, cozy aroma that will fill your kitchen with holiday cheer.
Fruity Twist: Incorporate diced apples or pears alongside the cranberries for an added layer of sweetness and texture that complements the tartness.
Chocolate Lovers: Sprinkle chocolate chips into the filling for a decadent chocolate-cranberry combo that will satisfy any sweet tooth.
Zesty Option: Add a teaspoon of orange zest to the filling for a refreshing citrus twist that brightens the overall flavor profile beautifully.
Savory Touch: Include a sprinkle of sea salt on top of the cooled pie for that perfect sweet-and-salty contrast that will have your taste buds dancing.
With these variations, your Cranberry Pecan Pie can become a deliciously creative centerpiece for any occasion!
Make Ahead Options
Preparing your Cranberry Pecan Pie in advance is a fantastic way to save time during the busy holiday season! You can make the pie crust up to 24 hours ahead—simply prepare it, wrap it in plastic, and refrigerate until ready to use. The filling can also be mixed up to 3 days in advance; store it in an airtight container in the refrigerator. When you’re ready to bake, roll out the chilled dough and fill it with the prepped mixture. Remember to let the pie cool for at least 2-3 hours before serving to ensure the filling sets perfectly. This way, you’ll have a stunning dessert ready with minimal effort on the day!
What to Serve with Cranberry Pecan Pie?
When it’s time for dessert, you want to create a symphony of flavors and textures that complement your delectable treat.
- Vanilla Ice Cream: Creamy and cool, this provides a contrast to the warm pie, enhancing its sweet-tart balance.
- Sweetened Whipped Cream: A dollop adds creaminess, making each slice even more indulgent and delightful.
- Coffee: A rich cup of coffee pairs beautifully with the pie, intensifying the flavors and providing a warm embrace for your taste buds.
- Spiced Apple Cider: Warm spiced cider brings in cozy fall flavors that harmonize wonderfully with the cranberries’ tartness.
- Ginger Snap Cookies: Their spiced crunch offers a textural contrast and complements the flavors of the pecan pie beautifully.
- Fresh Fruit Salad: A mix of berries or citrus provides freshness that cuts through the richness of the pie, creating a refreshing balance.
- Chocolate Sauce: Drizzle this over your slice for an indulgent twist that takes the pie to new heights of decadence.
- Pumpkin Spice Latte: This seasonal favorite adds a bit of festivity, making it a lovely drink to serve alongside the pie.
As you decide what to serve alongside your cranberry pecan pie, think about creating a mix of flavors that elevate your dessert experience!
Expert Tips for Cranberry Pecan Pie
- Blind Bake: Always blind bake the crust for 10 minutes. This step is crucial to avoid a soggy bottom, ensuring your cranberry pecan pie has a perfect texture.
- Gentle Mixing: After adding the eggs to the filling, mix gently. Overmixing can incorporate too much air, leading to cracks on the surface of your pie.
- Cooling Time: Patience is key! Letting the pie cool completely on a wire rack for 2-3 hours allows the filling to set properly, making slicing easier.
- Pecan Protection: To prevent the pecans from browning too much, cover the pie loosely with foil during the last 15-20 minutes of baking. This keeps them looking and tasting fresh!
- Cranberry Prep: If using frozen cranberries, be sure to thaw and drain them before adding to the filling to avoid excess moisture that can make the pie soggy.
How to Store and Freeze Cranberry Pecan Pie
Room Temperature: Store the pie covered at room temperature for up to 2 days to keep it fresh and flavorful.
Fridge: If you need it to last longer, refrigerate the pie covered for up to 4 days. This helps maintain its texture and prevents it from drying out.
Freezer: For extended storage, wrap the pie tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: To enjoy the pie warm, reheat in an oven at 350°F for about 10-15 minutes until heated through, perfect for that freshly baked taste!
Cranberry Pecan Pie Recipe FAQs
How do I choose fresh cranberries?
Absolutely! When selecting fresh cranberries, look for bright, glossy berries that are firm to the touch. Avoid any that are shriveled or have dark spots all over, as these can indicate overripeness. Fresh cranberries are a fall delight and will beautifully elevate your pie!
What is the best way to store leftover cranberry pecan pie?
Very! To keep your pie at its best, store it covered at room temperature for up to 2 days. If you’d like to extend its deliciousness, place it in the refrigerator for up to 4 days. Just make sure it’s wrapped well to prevent it from drying out!
Can I freeze cranberry pecan pie?
Absolutely! For longer storage, wrap your pie tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. You can freeze it for up to 2 months. When you’re ready to savor it again, simply thaw overnight in the fridge and enjoy!
What should I do if the crust is too soggy?
Don’t worry! If you notice a soggy bottom, it’s likely due to not blind baking the crust. To remedy it next time, blind bake for about 10 minutes before adding the filling. This helps set the crust and creates a barrier that prevents moisture from soaking in.
Are there any dietary considerations for this recipe?
Very! If you have nut allergies, you can omit the pecans and substitute them with seeds like sunflower or pumpkin seeds for a delightful crunch. Additionally, for a vegan option, replace eggs with flax eggs (1 tbsp of ground flaxseed mixed with 2.5 tbsp of water per egg), and use plant-based butter. Enjoy the flavors worry-free!
How long should I let the pie cool before slicing?
Oh, patience pays off! Allow your cranberry pecan pie to cool on a wire rack for 2-3 hours before slicing. This cooling time helps the filling set properly, ensuring that each slice holds its shape beautifully when served!
Cranberry Pecan Pie: Sweet-Tart Bliss Perfect for Fall
Equipment
- - Pie plate
- - Mixing bowl
- Whisk
- Rolling Pin
Ingredients
For the Crust
- 6 tbsp Shortening Provides flakiness to the pie crust; substitute with butter for a richer flavor.
- 1/2 tsp Salt Enhances overall flavor balance.
- 1 cup All-Purpose Flour Forms the structure of the pie crust; use whole wheat flour for a healthier option.
- 2 tbsp Hot Water Hydrates the flour to bind the crust; can substitute with cold water if necessary.
- 1.5 tsp Buttermilk Gives the crust a tender texture; milk can be used as an alternative.
For the Filling
- 2/3 cup Sugar Sweetens the filling; brown sugar can add depth of flavor.
- 1 tsp Vanilla Extract Adds aromatic sweetness; use pure vanilla for best results.
- 1 cup Pecans Provides crunch and richness; can substitute with walnuts or skip if nut-free.
- 3 Eggs Binds the filling; for a vegan option, consider using flax eggs.
- 1/4 cup Melted Butter Contributes to the filling's richness; substitute with coconut oil for a dairy-free version.
- 1 cup Corn Syrup Adds sweetness and helps set the filling; maple syrup can be a substitute for a different flavor profile.
- 2 cups Cranberries Offers tartness; frozen cranberries must be thawed and drained before use.
Optional Topping
- Sweetened Whipped Cream Enhances the pie for serving and adds creaminess.
Instructions
How to Make Cranberry Pecan Pie
- Prepare Crust: Beat together shortening and buttermilk until well combined. Gradually add hot water, mixing until a shaggy dough forms. Chill the dough for at least 4 hours to ensure flaky crust.
- Make Filling: In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, and vanilla until smooth. Gently fold in the chopped pecans and cranberries for that delightful sweet-tart filling.
- Preheat Oven: Set your oven to 425°F to get it nice and hot for baking.
- Shape Dough: Roll out the chilled dough to about 1/8-inch thickness. Carefully place it in a pie plate and crimp the edges for a decorative touch. Chill the crust for another 15 minutes.
- Bake: Pour the filling into the crust and bake for 10 minutes at 425°F. After that, reduce the temperature to 350°F and continue to bake for 35-40 minutes until the pie is set but still has a slight jiggle in the center.
- Cool: Let the pie cool on a wire rack for 2-3 hours before slicing, allowing the filling to firm up beautifully.