Pecan Cranberry Pie
Pecan Cranberry Pie is a delightful fusion of sweet and tart flavors, featuring the crunch of pecans and the zing of cranberries. Perfect for holiday gatherings or a cozy family dessert, this pie is sure to impress with its rich texture and vibrant taste.
Ingredients
Instructions
- Beat eggs, sugar, margarine, and corn syrup until blended.
- Stir in cranberries and pecans.
- Pour mixture into unbaked pastry shell.
- Cover the edge with 2 inches of foil.
- Bake on the lowest rack of the oven at 350° for 60 to 70 minutes.
- Remove foil after 45 minutes of baking.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you prefer a lighter version, use egg whites instead of whole eggs. Ensure the cranberries are fresh and coarsely chopped for the best texture. If you want to add a twist, try incorporating a splash of orange juice or zest for a citrusy note.
Serving Suggestions
Serve the Pecan Cranberry Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a warm cup of coffee or tea. For a festive touch, consider serving it alongside Easy Peach Cobbler at gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. You can also enjoy it cold, as the flavors continue to develop.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Cranberry Pie contains roughly 484 calories, with 4g protein, 53g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of vitamin C. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries, but make sure to thaw and drain them first to avoid excess moisture in the pie. Just coarsely chop them before adding to the mixture.
What can I substitute for dark corn syrup?
If you don't have dark corn syrup, you can use light corn syrup, maple syrup, or a homemade sugar syrup made with equal parts sugar and water. Keep in mind that the flavor may vary slightly.
How can I tell when the pie is done baking?
The pie is done when the filling is set and slightly jiggles in the center. It should be golden brown on top. A toothpick inserted near the center should come out mostly clean, indicating it's ready to be removed from the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).