Cranberry Pecan Pie


1 (9 inch) deep dish pie crust
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh cranberries
1 cup chopped pecans


In a large bowl, combine the eggs, corn syrup, sugar, butter, and vanilla until blended.  Stir in cranberries and pecans.  Pour into crust.

Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 35-40 minutes longer or until filling is almost set.  Cool completely on a wire rack.  Cover and refrigerate overnight before slicing.  Yields 6-8 servings.


This is a great alternative to traditional pecan pie.  The tartness of the cranberries cuts the sweetness of the pecan filling, making for an elegant pie.

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