Cranberry Pecan Pie

This Cranberry Pecan Pie takes a holiday classic and gives it a bright, modern twist. The tart cranberries balance the sweetness of the rich, nutty filling, creating a dessert that feels both traditional and new. It’s the perfect pie for Thanksgiving, Christmas, or any cozy gathering during the colder months.

There’s something so comforting about baking a pie, isn’t there? The smell of butter and sugar filling the kitchen, the anticipation of that first warm slice, and maybe even the hum of holiday music in the background. For me, pies have always been a taste of home and tradition. I grew up loving every kind you can imagine, but there’s something extra special about this Cranberry Pecan Pie. It takes everything we adore about a classic pecan pie and gives it a bright, tart twist that makes it feel fresh and festive.

This recipe is simple enough for a weekday bake but beautiful enough to earn a spot at your holiday table. The fresh cranberries add just the right pop of color and tang to balance the sweet, nutty filling. It’s one of those desserts that somehow feels both familiar and new at the same time, which might be why I find myself coming back to it year after year.

This pie is relatively easy to make since the filling comes together in one bowl and there’s no top crust. If you’re looking to practice your pie-making skills, hosting Thanksgiving for the first time, or just want a new Christmas recipe this would be a great recipe to try. Let me walk you through it.

Why You’ll Love This Recipe

• Sweet meets tart in the most delicious way. The bright pop of fresh cranberries cuts through the classic sweetness of pecan pie, giving every bite a perfect balance of flavor. It’s rich and comforting, but never overly heavy.
• It looks as beautiful as it tastes. Those ruby-red cranberries peek through the glossy filling, adding a festive touch that makes this pie ideal for Thanksgiving, Christmas, or any cozy gathering.
• This is an easy pie to master, even if you’re new to baking. The filling comes together quickly, and the pie crust can be homemade or store-bought, making it simple to whip up with minimal fuss.

Ingredients

It’s time to get together all of the ingredients you’ll need to make this delicious and festive pie. 

• Pie crust dough – You can use a store-bought crust for convenience or make your favorite homemade version. Either way, it provides the flaky, buttery base that holds all that sweet and tart goodness.
• Light corn syrup – This gives the filling its signature glossy texture and helps bind everything together while adding a touch of sweetness.
• Eggs – Eggs act as the setting agent for the filling, giving the pie that custardy, sliceable consistency we all love.
• Sugar – A bit of sugar sweetens the filling and balances the tartness of the cranberries.
• Butter -Melted butter adds richness and depth of flavor, giving the filling a smooth, indulgent texture.
• Vanilla extract – Just a splash of vanilla enhances the overall flavor, bringing warmth and a hint of coziness to the pie.
• Fresh cranberries – These bright red gems add tartness, texture, and a festive burst of color that perfectly complements the sweet filling.
• Chopped pecans – Toasted, buttery pecans add crunch and that classic nutty flavor that makes pecan pie such a timeless dessert.

How to Make

I’m going to show you how to bake up this fabulous Cranberry Pecan Pie. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. Begin by preheating your oven to 425 degrees On a lightly floured surface, roll the dough into a 1/8-inch thick circle. Transfer to a 9-inch pie plate. Trim the dough and crimp the edges with a fork or your fingers. I used my go-to pie crust. You can use whatever recipe you like best or store-bought crust, if you prefer.

2. In a large bowl, whisk together the corn syrup, eggs, sugar, butter, and vanilla extract. Stir in the cranberries and chopped pecans. Pour into the prepared crust.

3. Bake on the lower oven rack for 10 minutes and then reduce the heat to 350 degrees Bake 35-40 minutes, until the filling is almost set.
4. Cool completely on a wire rack before slicing and serving.

Recipe Note

I also opted for a deep-dish pie. The recipe that follows is for a standard pie. To make a deep dish like I did, just multiply all the filling ingredients by 1.5. This will give you the amount of filling you need. Also, For a deep-dish pie, the entire baking time will be 50-55 minutes.

Frequently Asked Questions

How do I know when the pie is done baking?

The filling should be mostly set but still have a gentle wobble in the center when you give the pie a light shake. It will continue to firm up as it cools. The top should look golden and glossy, with a few bubbly cranberry spots.

Can I make this pie ahead of time?

Absolutely. This pie can be baked a day in advance and stored covered at room temperature. The flavors actually deepen as it sits, making it even more delicious the next day.

What’s the best way to serve Cranberry Pecan Pie?

It’s lovely at room temperature or slightly warm. Add a scoop of vanilla ice cream or a spoonful of whipped cream to complement the tart cranberries and rich filling.

How should I store leftovers?

Once cooled, cover the pie loosely with plastic wrap or foil and store it at room temperature for up to two days. For longer storage, refrigerate it for up to five days and let it come to room temperature before serving.

More Cranberry Recipes You’ll Love

• Cranberry Cheesecake Bars with Crumble Topping
• Cranberry Bars
• Apple Cranberry Tart
• Cranberry Fluff Salad
• Cranberry Brie Bites
• Homemade Cranberry Cordial

That’s it, my friends. Doesn’t it look decadent? As I said, this combination is perfection. The sweetness of the pecan filling pairs wonderfully with the tartness of the cranberries. So good!

Happy Baking and Happy Thanksgiving! If you give this recipe a try, I’d love to hear what you think. Please stop back and leave a comment and a 5-star rating below. I’d appreciate it! 

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Cranberry Pecan Pie

‘Tis the season for giving. That’s why today I’m sharing my recipe for this Cranberry Pecan Pie. It’s a classic dessert with a tart new twist thanks to the addition of fresh cranberries. I know you are going to love it!

4.75 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: christmas, cranberries, cranberry, holiday, pecan pie, pie

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8 servings

Calories: 462kcal

Ingredients

• 1/2 recipe IBC’s Go-To Pie Crust*

Filling**:

• 1 cup light corn syrup
• 3 eggs
• 2/3 cup sugar
• 1/4 cup butter melted
• 1 teaspoon vanilla extract
• 2 cups fresh Ocean Spray® Fresh Cranberries
• 1 1/2 cups chopped pecans

Instructions

• Begin by preheating your oven to 425 degrees On a lightly floured surface, roll the dough into a 1/8-inch thick circle. Transfer to a 9-inch pie plate. Trim the dough and crimp the edges with a fork or your fingers.
• In a large bowl, whisk together the corn syrup, eggs, sugar, butter, and vanilla extract. Stir in the cranberries and chopped pecans. Pour into the prepared crust.
• Bake on the lower oven rack for 10 minutes and then reduce the heat to 350 degrees Bake 35-40 minutes, until the filling is almost set. (For a deep-dish pie, the entire baking time will be 50-55 minutes.) Cool completely on a wire rack.

Notes

*You can find my IBC’s Go-To Pie Crust recipe here. You can also use your favorite recipe or store-bought crust.

*This filling will fill a regular pie dish. If you want to make a deep-dish pie, you’ll need 1.5 times the filling ingredients.

Nutrition

Calories: 462kcal | Carbohydrates: 61g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 145mg | Potassium: 138mg | Fiber: 3g | Sugar: 51g | Vitamin A: 293IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg