Cranberry Pecan Pie

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.

Prep Time:
10 min
Cook Time:
55 min


Nutrition Facts
  • 3 eggs, lightly whisked
  • 1 cup (250 mL) corn syrup
  • 2/3 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)


  1. Preheat oven to 350°F (180°C).
  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.
  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.)
  4. Cool on wire rack. Serve with whipped cream, if desired.