Cranberry Pecan Pie
A nutty, caramel-like pecan pie with bursts of tart cranberries, creating a rich and balanced flavor. This twist on a classic holiday dessert is a must-try.
Ingredients
- 1 pie crust
- 1 cup pecans
- 1/2 cup fresh cranberries
- 3/4 cup brown sugar
- 3 eggs
- 1/2 cup corn syrup
- 1 tsp vanilla extract
- 1/4 cup butter, melted
Directions
- Preheat oven to 350F (175C) and place crust in a pie pan.
- Whisk brown sugar, eggs, corn syrup, vanilla, and melted butter.
- Stir in pecans and cranberries.
- Pour into pie crust.
- Bake for 45-50 minutes until set.
Notes
- Let pie cool completely before slicing.
- Serve with whipped cream or vanilla ice cream.
- Toast pecans for extra depth of flavor.
- Best made a day ahead for flavors to develop.
- Use maple syrup instead of corn syrup for a richer taste.
Pecan pie is a Southern classic, often served at Thanksgiving and Christmas dinners. Traditionally made with a gooey, nutty filling, it has been a beloved dessert for generations. Adding cranberries introduces a tart contrast that cuts through the sweetness and enhances the flavor profile.Cranberries and pecans are both native to North America, making this pie a true celebration of local ingredients. The combination of crunchy nuts, tart berries, and caramel-like filling makes for a perfectly balanced dessert.