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Horizontal image of a slice of a fruit and nut pastry on a white plate next to plaid fabric and a casserole dish.

Cranberry Pecan Pie

  • Author: Nikki Cervone
  • Total Time: 8 hours
  • Yield: 1 9-inch pie (8 servings) 1x


Do you love pecan pie, but think most recipes are too sweet? Try our version featuring tart cranberries that balance out the flavors beautifully.



For the Pie Crust:

For the Filling:

  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 cup light corn syrup
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup fresh whole cranberries
  • 2 cups raw pecan halves, coarsely chopped


For the Crust:

  1. If making the pie dough from scratch, prepare the dough according to Foodal’s directions. Form the dough into a smooth, flat disc. Tightly wrap the disc in plastic wrap and refrigerate for at least 1 hour.
  2. Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes, until it has softened slightly and is pliable. Remove the plastic wrap and place the disc on a clean counter dusted with flour.
  3. With a rolling pin, roll and flatten the dough until it is about 1/8 inch thick and is large enough to cover the bottom and sides of a 9-inch pie pan, with about an inch of excess around the edges.
  4. Carefully transfer the dough to the pie pan. Press into the bottom of the pan, then press into the sides. Fold the excess dough under to form a thicker crust around the edges, crimping decoratively.
  5. Place the pan uncovered in the refrigerator and chill for at least 1 hour.
  6. Preheat the oven to 400°F. Place a rack in the center of the oven.
  7. Cover the bottom and sides of the pie pan with a sheet of parchment paper or aluminum foil and fold the excess over the sides for easy lifting later. Gently press the liner against the bottom and sides of the pan, and spread pie weights out evenly to cover the bottom and up the sides.
  8. Immediately transfer the pan to the oven and bake for 20-25 minutes, until the edges are starting to dry and develop slight color. Remove from the oven. Lift the parchment paper to remove the hot pie weights and set them aside to cool.
  9. Place the pan back in the oven and bake for another 10-15 minutes, or until the edges and bottom of the crust are light golden brown. Remove the pan from the oven and let cool completely on a wire rack as you prepare the filling.

For Filling and Baking:

  1. Reduce the oven temperature to 350°F.
  2. In a large mixing bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. Fold the cranberries and pecans into the liquid mixture.
  3. Pour the filling into the prepared pie crust.
  4. Immediately transfer the pan to the oven and bake for 45-55 minutes, until the edges are golden brown and the center of the pie jiggles slightly when you gently shake the pan.
  5. Remove from the oven. Let cool completely at room temperature on a wire rack, about 4 hours. Serve at room temperature, or chill and serve cold.
  • Prep Time: 50 minutes
  • Cook Time: 1 hour, 10 minutes
  • Category: Nut
  • Method: Baking
  • Cuisine: Pies

Keywords: pecan, cranberry, pie