Cranberry Pecan Pie

If you’re still looking for a pie recipe for Thanksgiving, look no further.  This cranberry pecan pie is amazing!!  A co-worker brought it in for her birthday a few weeks ago and I cautiously tried a slice.  There aren’t a lot of non-chocolate pies that I like 🙂  However, I loved it and immediately asked for the recipe.  We made it for a Thanksgiving potluck we hosted at our house this weekend and it was a hit.  Best of all, it’s really easy to make!!


  • 6 tablespoons shortening
  • 1-1/2 teaspoons buttermilk
  • 2 tablespoons hot water
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


  • 3 eggs
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups fresh cranberries
  • 1 cup chopped pecans


  • In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.  We skipped the first step and used store bought pastry dough.  It was still wonderful.

  • Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.  
  • In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
  • Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing. Yield: 6-8 servings.

1 Comment

Filed under Eating

One response to “Cranberry Pecan Pie

  1. Tes

    Wow your pie looks really amazing! The cranberry and pecan sounds like a yummy combo 🙂

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