Tuesday, November 18, 2014

Tempting Tuesdays ~ Cranberry Pecan Pie

Another delicious pie recipe from fellow Author to Author member, RE Hargrave. I was looking for a twist on the traditional pecan pie. Sometimes, it is just too sweet for me. This recipe gives you an abundance of flavors that go perfectly together.


9 inch pie crust


3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup melted butter
1 tsp vanilla
2 cups fresh cranberries
1 cup chopped pecans

Mix eggs, corn syrup, sugar, butter, and vanilla until completely blended.

Add cranberries and pecans. Stir until nuts and berries are completely coated.

Pre-bake your pie crust if needed according to your pie crust instructions. Spoon mixture into pie crust and bake at 425 degrees for 10 minutes. Lower oven temperature to 350 degrees and cook for an additional 35 to 45 minutes.

Bake until firm then cool completely before slicing. It can be a little messy if you slice it up while it is still too warm. Fair warning. Hope you will consider enjoying this on your holiday table this year.

1 comment:

  1. Looks like it came out great for you! I usually rough chop the cranberries and nuts, and an option is to use your tart pan to make 2 bite pies for those holiday trays :D