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Festive Cranberry Pecan Pie

This festive pie combines bright cranberries and nutty pecans in a light, flavorful filling, all encased in a flaky crust, making it a perfect choice for holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 9-inch unbaked pie crust (homemade or store-bought) Use a deep-dish crust for extra filling. A high-quality butter crust is recommended.
For the Filling
  • 1 cup fresh cranberries, coarsely chopped Or thawed frozen cranberries
  • 1.5 cups pecan halves, lightly toasted and chopped
  • 3 large eggs, room temperature
  • 1 cup light brown sugar, packed
  • 0.5 cup granulated sugar Reduce to 1/3 cup for less sweetness
  • 0.5 cup unsalted butter, melted and slightly cooled For dairy-free, replace with coconut oil
  • 1/3 cup light corn syrup or maple syrup Maple syrup adds a deeper flavor
  • 1 tablespoon all-purpose flour or gluten-free flour
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon fine sea salt
  • 1 tablespoon orange zest (optional) Adds brightness
For the Topping (optional)
  • 1/4 cup chopped pecans For sprinkling
  • powdered sugar For dusting

Method
 

Preheat and prepare
  1. Preheat oven to 350°F (175°C). Place the oven rack in the lower-middle position.
  2. If using a frozen crust, let it thaw slightly while you prepare the filling.
Toast the pecans
  1. Spread pecans on a baking sheet and toast for 6-8 minutes until fragrant and slightly darker.
  2. Allow to cool, then chop coarsely.
Mix the filling
  1. In a large bowl, whisk the eggs until smooth.
  2. Add melted butter, corn syrup, brown sugar, granulated sugar, flour, vanilla, salt, and orange zest. Mix until combined and glossy.
  3. The mixture should be thick but pourable.
Combine cranberries and pecans
  1. Fold the chopped cranberries and toasted pecans into the filling.
  2. If cranberries are frozen, fold them in gently to avoid over-diluting the filling.
Fill the crust
  1. Pour the filling into the unbaked pie crust.
  2. Scatter the extra chopped pecans on top for texture. Smooth the surface gently with a spatula.
Bake
  1. Bake at 350°F (175°C) for 50-60 minutes.
  2. Check at 45 minutes; the center should be set but still slightly jiggly when gently shaken.
  3. If the crust edges brown too quickly, tent with foil.
Cool and set
  1. Remove the pie from the oven and let it cool on a rack for at least 2 hours.
  2. For best slices, chill for 1-2 hours before serving.
Serve
  1. Dust with powdered sugar just before serving if desired.
  2. Slice with a sharp knife dipped in hot water for cleaner cuts.

Notes

This pie keeps well for 2-3 days when refrigerated. For freezing, wrap tightly and store for up to 2 months. Thaw in the refrigerator overnight.