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Cranberry Pecan Pie

Cranberry Pecan Pie

Cranberry pecan pie is a sweet, tangy, nutty dessert that's perfect for the winter holiday season.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 514 kcal

Equipment

  • Mixing Bowl
  • pie plate
  • Whisk
  • plastic wrap
  • rolling pin
  • wire rack

Ingredients
  

Crust Ingredients

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

Filling Ingredients

  • 3 large eggs
  • 1 cup light or dark corn syrup
  • ⅔ cup sugar
  • ¼ cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped pecans
  • sweetened whipped cream optional

Instructions
 

Preparation

  • Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight.
  • Preheat oven to 425°. On a lightly floured surface, roll dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to ½ in. beyond edge of plate; flute edge.
  • In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust.
  • Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.

Nutrition

Serving: 1sliceCalories: 514kcalCarbohydrates: 68gProtein: 5gFat: 27gSaturated Fat: 7gCholesterol: 85mgSodium: 250mgFiber: 3gSugar: 52g
Keyword Cranberry Pecan Pie, holiday dessert, winter dessert
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