Cranberry Pecan Pie ��� the perfect twist on pecan pie!

Hey folks! Today I bring to you a delightful twist on an evergreen dessert – the Cranberry Pecan Pie. It’s the perfect blend of sweet, nutty, and a bit tart, thanks to the cranberries – the perfect balance, if you ask me. It’s not just your typical Pecan pie; it’s so much more! Ideal for any festive occasions, family dinners, or when you just fancy a sensational dessert. Trust me, once you’re done with your first forkful, you’d be craving for more!

This pie has a flaky crust, a tangy cranberry and rich pecan filling. What I love about this pie is the versatility. Reading a book? Have a slice. Entertaining guests? Serve this pie. Holiday season? Of course!

Here’s the break down:

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: 1 9-inch pie

Alright, let’s dive right into it!

Ingredients & Equipment You’ll Need

• 1 cup light corn syrup
• 1 cup firmly packed dark brown sugar
• 1/3 cup melted butter
• 1 tablespoon cornstarch
• 3 large eggs, lightly beaten
• 1 cup chopped pecans
• 1 cup fresh cranberries
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked deep dish pie crust

You’ll also need a pie dish, mixing bowl, and a whisk.

The light corn syrup and brown sugar are key to the rich, indulgence of this pie. The eggs bind everything together while the pecans give it that distinct delicacy that will make your tastebuds dance.

How To Make Cranberry Pecan Pie

1. Preheat your oven to 350 degrees.
2. In a large bowl, combine syrup, brown sugar, melted butter, and cornstarch. Mix well.
3. Add the beaten eggs, pecans, cranberries, and vanilla extract. Stir them all together until everything is well blended.
4. Pour the filling into the unbaked pie crust.
5. Bake for about 45 minutes, until the filling is set and the crust is golden brown.
6. Leave it to cool for a few minutes before serving.

Tips For The Best Results

• Ensure your pie crust is fully chilled before rolling it out.
• Try to chop the pecans evenly for uniform baking.

Storage Tips

• Store the pie in the fridge for up to four days.

Frequently Asked Questions

Q: Can I use frozen cranberries?

A: Yes, but let them thaw and drain before using them in the recipe.

Q: Can I freeze this pie?

A: Absolutely! Just wrap it up well before freezing.

Nutritional Facts of Cranberry Pecan Pie

Each slice of Cranberry Pecan Pie is approximately 470 calories, 27g fat, 4g protein, 70g carbs, and 5g fiber.

Alright foodies, that’s a wrap on this delicious Cranberry Pecan Pie recipe! I am sure you’ll enjoy the perfect balance of tart cranberries and rich pecans in this pie. Maybe with a dollop of whipped cream on top or a scoop of vanilla ice cream on the side? Enjoy, and happy baking!