Cranberry Walnut Pie


"This pie is a delicious, festive treat that looks and tastes like you spent hours in the kitchen baking it. I've made this pie for parties and family gatherings and always get rave reviews. It's the first dessert to disappear at Thanksgiving and Christmas dinner."
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1 h 35 m servings 444 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
  3. Line a 9-inch pie plate with the prepared crust. Pour in cranberry and walnut mixture; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to prevent burning.
  4. Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.


  • Cook's Note:
  • Altitude changes: The times indicated here are for high altitude. Baking at lower altitudes should only take 40 to 45 minutes total.

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