Cranberry Pecan Pie

Serves 8
Prep Time 10 min
Cook Time 55 min
Print Recipe
Cranberries and pecans combine to give this pie a tart flavour and crunchy texture. You’ll find this pie goes further than most due to its richness. Serve in small narrow wedges and a dollop of whipped cream for added sweetness.

Ingredients

  • 3 eggs, lightly whisked
  • 1 cup (250 mL) corn syrup
  • ⅔ cup (170 mL) granulated sugar
  • 2 tbsp (30 mL) butter or margarine, melted
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) pecan halves
  • 1 cup (250 mL) fresh or frozen cranberries, cut in half
  • 1 tbsp (15 mL) grated orange rind
  • 1 9 inch (23 cm) unbaked pastry shell
  • Whipped cream (optional)

Instructions

  • Step 1

    Preheat oven to 350°F (180°C).

  • Step 2

    Stir together eggs, corn syrup, sugar, butter and vanilla in large bowl until well blended. Stir in pecans, cranberries and orange rind. Pour into pastry shell.

  • Step 3

    Bake in preheated 350°F (180°C) oven until knife inserted halfway between centre and edge comes out clean, 50 to 55 minutes. (If edge of pie browns too quickly, cover with foil.)

  • Step 4

    Cool on wire rack. Serve with whipped cream, if desired.

Nutrition Facts

Per serving
Calories434
Fat19 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate65 g
Fibre2 g
Sugars30 g
Protein5 g
Sodium168 mg