‘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!
Cranberry Pecan Pie:
This post is sponsored by Ocean Spray. As always, all opinions are my own.
Before I get to my Cranberry Pecan Pie recipe, you might recall that last week I recapped my visit to Ocean Spray’s Thanksgiving Bootcamp and cranberry bog event with the CranMas in NYC. (In case you missed that, you can catch up here.) I also posted my recipe for a Cranberry Old Fashioned. It’s the perfect specialty cocktail for this time of year.
Still feeling inspired by that event, I decided to whip up something else with cranberries. At the Thanksgiving Bootcamp, I had a chance to sit near one of the CranMas. The term “CranMa” is what Ocean Spray affectionately calls their grandmas. These women are cranberry farmers who offer tips and recipe ideas for hosting a fabulous Thanksgiving meal.
Anywho, I got to chatting with the CranMa near me and asked her about her favorite things to cook with cranberries. I think it was destiny, but her response was “desserts”! You know how much I love me a good dessert!
While her favorites were cranberry muffins and bread, talking with her about these sweet treats took me back to the Cranberry Pecan Pie I had made years ago. When I reflected on things from the bootcamp that I wanted to share with IBC readers, this pie was near the top of the list.
One reason I so love this variation of pecan pie is that the Ocean Spray Fresh Cranberries contrast with the sweetness. If you’ve ever eaten pecan pie, you know how rich and sugary it is. The tart cranberries offer a tasty counterpoint.
How to Make Cranberry Pecan Pie:
For the recipe below, I went with my go-to pie crust. You can use whatever recipe you like best or store-bought crust, if you prefer.
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.
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 or hosting Thanksgiving for the first time, this would be a great recipe to try. Let me walk you through it.
Here's what you will need:
1 cup light corn syrup
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
*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.
Begin by preheating your oven to 425 degrees F. 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 F. 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.
You’re welcome to serve this pie with a dollop of whipped cream, but I like mine without.
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 Ocean Spray® Fresh Cranberries. So good!
Happy Baking and Happy Thanksgiving!
Cranberry Pecan Pie:
Cranberry Pecan Pie
- 1/2 recipe IBC's Go-To Pie Crust*
- 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
- 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.