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Cranberry Pecan Pie

(2 Votes)
SERVES
8
COOK TIME
50 Min

Cranberries and pecans shine in this scrumptious Cranberry Pecan Pie that comes together in no time and is anything but ordinary!

What You'll Need:
  • 3/4 cup (1-1/2 sticks) butter, melted
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups fresh or frozen cranberries
  • 1 cup pecans, finely chopped
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
     
  2. In a large bowl, with an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy, about 5 minutes. Fold in flour by hand. Stir in cranberries and pecans then spread batter into pie plate.
     
  3. Bake 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Let cool; slice into wedges and serve.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 499
  • Calories from Fat 262
  • Total Fat 29g 45 %
  • Saturated Fat 12g 62 %
  • Trans Fat 0.7g 0 %
  • Protein 5.9g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 116mg 39 %
  • Sodium 180mg 7 %
  • Total Carbohydrates 57g 19 %
  • Dietary Fiber 2.7g 11 %
  • Sugars 39g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is by far the most requested pie/cake that I've ever made. Every time I take it somewhere someone wants the recipe. It's an awesome pie/cake. It seems more like a cake than a pie.

Do the fresh cranberries called for in your "Cranberry Pecan Pie" recipe have to be cooked first before using or will they cook to the proper doneness during the cooking of the pie? Thank you

They will cook in the pie. Same with any fruit pie.

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