Cranberry Pecan Pie Recipe -
Cranberry Pecan Pie Recipe
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Cranberry Pecan Pie

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"A wonderful holiday pie, especially at Thanksgiving!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
  3. In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
  4. Bake in preheated oven for 45 to 50 minutes, until golden and set in center.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2007

This recipe was delicious; not too sweet, not too tart. I think I did something wrong because mine was very, very liquid after the suggested cooking time (plus some), but even then it tasted magnificent. A couple of days later it had solidified a lot and was even better. Does anyone know what could have gone wrong? The cranberries just seemed to meld with the liquid mixture and create a soup-like filling...

Most Helpful Critical Review
Nov 28, 2008

I really wanted to like this pie, because I'm not a huge Pecan Pie fan, but my husband is. Neither of us were impressed by this pie. I because the flavor of the Mace was overwhelming, him because he felt like I ruined a perfectly good Pecan Pie with the cranberries. This pie wasn't a "quick sell" in my house.


12 Ratings

Jul 28, 2003

I normally don't like pecan pie because it's too sweet, but I made it because my husband likes it and the cranberries make it festive. The cranberries also add a tiny bit of tartness to the pie which was nice. It also added a little bit of color peaking out from between the pecans. Very pretty!

Dec 24, 2003

I made this pie last year (2000) for Thanksgiving and got raves from almost 20 guests. Also many requests from the recipe. I can't wait to sink my teeth into it again this year. It has definitely become a part of our family Thanksgiving tradition.

Nov 20, 2010

************************************************ This is a wonderful recipe. Its a new way to add cranberries to the holidays. My family calls me a "pie snob" because I bake a lot of pies and I am very picky. I think the cranberries are a perfect compliment to the pecan pie. I have made this recipe 3 times and everyone that I served it to gave it rave reviews. This pie will be one I make for every holiday. I will also make it for myself!! I AM picky and I would give this pie 10 stars if I could. Carolyn, Bless your heart for sharing this recipe with us. ************************************************

Nov 16, 2009

Delicious! The cranberries were tart to balance the sweet, which is what we like. The pie was soft and warm even after one hour. I don't know if it takes longer to cool than others as I haven't done a pecan pie in a few decades. I didn't know if the term "mix" when combining the sugars, eggs, butter, and all, was with a mixer or by hand. I used the mixer until it was blended. I hope I didn't overblend it and that's why it was soft. I'll have to do some research on pecan pies before I bake this again. Hubby said he would like more cranberries, too.

Oct 11, 2002

I made this pie with very high hopes, but alas, I didn't like it at all. The combination of flavors just isn't to my taste. I love pecans, and I love cranberry, but not together.

Jul 30, 2003

This recipe was so good. The cranberries helps the pie not to be too sweet. I definitely plan to make this during holidays .


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  • Calories
  • 503 kcal
  • 25%
  • Carbohydrates
  • 63.6 g
  • 21%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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