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.
- Serves:
- 8
- Prep Time:
- 10 min
- Cook Time:
- 55 min
Ingredients
Nutrition Facts
- Calories
- 434
- Fat
- 19 g
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Carbohydrate
- 65 g
- Fibre
- 2 g
- Sugars
- 30 g
- Protein
- 5 g
- Sodium
- 168 mg
- Cholesterol
- 0 mg
- 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
-
Preheat oven to 350°F (180°C).
-
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.
-
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.)
-
Cool on wire rack. Serve with whipped cream, if desired.