CRANBERRY PECAN PIE
I've been thinking/planning Thanksgiving this year and tho't maybe someone else might like this recipe, as well. My recipe notes say I've been making this since 2004.I think it came from Taste of Home. I'm sure I've not missed a Thanksgiving where we haven't had this on the dessert table, since then.A perfect blend of tart and...
Provided by Sheryl Faulkner
Categories Pies
Time 50m
Number Of Ingredients 14
Steps:
- 1. FOR THE CRUST: Place all ingredients in the large work bowl of a food processor. Process just until it begins to form a ball. Remove from work bowl and press into a 4" disc. Wrap in saran wrap. Refrigerate at least 2 hours until firm.Remove from fridge. Allow to warm at room temp a few minutes, just until rollable. Roll out to fit a 9" pie plate. Set aside while you prepare the filling.
- 2. FOR THE FILLING: Combine all ingredients EXCEPT the cranberries and pecans.Stir until well blended. Gently stir in cranberries and pecans.
- 3. Pour into prepared pie shell. Bake at 425 for 10 mins. Reduce heat to 325, bake an additional 35-40 mins. I bake this until the center seems 'set'.It will still 'jiggle' a little when touched, but should not be 'mushy'. Remove from oven and cool to room temperature.I also like to sprinkle the top with just a touch of sugar as soon as it comes out of the oven. This gives it a little holiday sparkle. Refrigerate at least 4 hours before serving. Can be served chilled or at room temperature.
- 4. Serve with a dollop of vanilla or rum-flavored whip cream. Or a good-quality vanilla ice cream.
CRANBERRY AND WHITE CHOCOLATE PECAN PIE
Steps:
- Preheat oven to 400 degrees F.
- Roll out the bottom crust and arrange in a 9-inch pie pan. Layer cranberries, pecans and chips in the crust-lined pan. In a large bowl, beat the eggs. Add brown sugar, syrup, flour, and orange peel and blend well. Pour over cranberry mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. If desired, serve with whipped cream. Garnish as desired. Store in refrigerator.
CRANBERRY PECAN PIE
Make and share this Cranberry Pecan Pie recipe from Food.com.
Provided by Lacielou
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350*.
- Place pastry in 9-inch pie pan.
- Crimp or flute crust; set aside.
- Combine all filling ingredients except cranberries and pecans in large bowl.
- Beat at low speed until well mixed (1 to 2 minutes).
- Stir in cranberries and pecans.
- Pour filling into crust.
- Bake for 50 to 55 minutes or until filling is set.
- If crust is browning too quickly, cover edge of crust with 2 inch strip of aluminum foil.
Nutrition Facts : Calories 489.6, Fat 24.2, SaturatedFat 6.9, Cholesterol 94.6, Sodium 276.5, Carbohydrate 68.4, Fiber 2.9, Sugar 38.5, Protein 5
CRUSTLESS CRANBERRY PIE
Light, super simple, and delicious dessert. Great with vanilla ice cream.
Provided by Jean
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
- Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 41.4 g, Cholesterol 77 mg, Fat 17.7 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 172.9 mg, Sugar 26.4 g
CRANBERRY PECAN PIE
Make and share this Cranberry Pecan Pie recipe from Food.com.
Provided by sweetcakes
Categories Pie
Time 1h12m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prebake pie shell for 7 minutes at 425. Cool crust.
- In a medium bowl beat together eggs and brown sugar.
- Slowly add corn syrup, maple syrup, butter, and vanilla, mixing well.
- Stir in pecans and cranberries.
- Pour into partially baked crust. Bake at 350 for 45 minutes or until set. Cool thoroughly. Serve with whipped cream.
Nutrition Facts : Calories 469.7, Fat 25.6, SaturatedFat 7.1, Cholesterol 121, Sodium 219.1, Carbohydrate 58.2, Fiber 2.5, Sugar 29, Protein 5.9
CRANBERRY PECAN PIE
Provided by Florence Fabricant
Categories dessert
Time 50m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Combine cranberies, sugar, water and corn syrup in a heavy saucepan and simmer for about eight minutes, until the cranberries are tender and the mixture is fairly thick. Stir in butter, remove from heat and set aside to cool slightly.
- Preheat oven to 400 degrees.
- Beat eggs until blended but not frothy. Stir in slightly cooled cranberry mixture, pecans and vanilla.
- Line pie pan with pastry. Pour cranberry pecan mixture into pastry shell, place in oven and bake about 30 minutes, until filling is firm. Cool to room temperature before serving with whipped cream or vanilla ice cream.
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CRANBERRY PECAN PIE RECIPE - BARBARA BAKES™
From barbarabakes.com
Reviews 25Category DessertServings 8Estimated Reading Time 3 mins
- Combine the cranberries with the rest of the ingredients except the pecans in a large nonreactive saucepan. Bring the mixture to a simmer, stirring often, and cook at an active simmer until slightly thickened, about 5 minutes. Don’t overcook, or the filling will be hard after the pie is baked. Let cool.
- Stir half of the pecans into the filling and pour it into the prepared pie crust. Smooth the surface and scatter the remaining pecans on top.
- Place the pan in the oven and decrease the temperature to 350°F. Bake until the crust is baked through and the pecans are toasted, 35 to 40 minutes.
CRANBERRY PECAN PIE - THE PERFECT TWIST ON PECAN PIE!
From rachelcooks.com
4.3/5 (3)Total Time 55 minsCategory Pies & TartsCalories 474 per serving
- Whisk together eggs, brown sugar, flour and corn syrup. Add butter, mix well. Pour over cranberries and pecans.
- Bake on lower rack at 425°F for 10 minutes. Turn oven down to 350°F and bake for 35-40 minutes. Remove from oven, cool completely.
CRANBERRY PECAN PIE | MRFOOD.COM
From mrfood.com
5/5 (5)Category Pies
- In a large bowl with an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy. Fold in flour by hand. Stir in cranberries and pecans then spread batter into pie plate.
- Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Let cool then slice into wedges and serve.
CRANBERRY PECAN PIE RECIPE | LAND O’LAKES
From landolakes.com
5/5 (1)Calories 520 per servingServings 8
- Combine all filling ingredients except cranberries and pecans in bowl. Beat at low speed until well mixed. Stir in dried cranberries and pecans.
- Pour filling into crust. Bake 50-55 minutes or until filling is set. If crust is browning too quickly, cover edge of crust with 2-inch strip of aluminum foil.
THE ULTIMATE CRANBERRY PECAN PIE RECIPE FOR THE HOLIDAYS
From inspiredbycharm.com
4.5/5 (2)Total Time 1 hr 15 minsCategory DessertCalories 462 per serving
- Begin by preheating your oven to 425 degrees On a lightly floured surface, roll the dough into a 1/8-inch thick circle. Transfer to a 9-inch pie plate. Trim the dough and crimp the edges with a fork or your fingers.
- In a large bowl, whisk together the corn syrup, eggs, sugar, butter, and vanilla extract. Stir in the cranberries and chopped pecans. Pour into the prepared crust.
- Bake on the lower oven rack for 10 minutes and then reduce the heat to 350 degrees Bake 35-40 minutes, until the filling is almost set. (For a deep-dish pie, the entire baking time will be 50-55 minutes.) Cool completely on a wire rack.
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