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‘Tis the season for giving. That’s why today I’m sharing my recipe for this Cranberry Pecan Pie. It’s a classic dessert with a tart new twist thanks to the addition of fresh cranberries. I know you are going to love it!
This post is sponsored by Ocean Spray. As always, allopinions are my own.
Before I get to my Cranberry Pecan Pie recipe, you might recall that last week I recapped my visit to Ocean Spray’s Thanksgiving Bootcamp and cranberry bog event with the CranMas in NYC. (In case you missed that, you can catch up here.) I also posted my recipe for a Cranberry Old Fashioned. It’s the perfect specialty co*cktail for this time of year.
Still feeling inspired by that event, I decided to whip up something else with cranberries. At the Thanksgiving Bootcamp, I had a chance to sit near one of the CranMas. The term “CranMa” is what Ocean Spray affectionately calls their grandmas. These women are cranberry farmers who offer tips and recipe ideas for hosting a fabulous Thanksgiving meal.
Anywho, I got to chatting with the CranMa near me and asked her about her favorite things to cook with cranberries. I think it was destiny, but her response was “desserts”! You know how much I love me a good dessert!
While her favorites were cranberry muffins and bread, talking with her about these sweet treats took me back to the Cranberry Pecan Pie I had made years ago. When I reflected on things from the bootcamp that I wanted to share with IBC readers, this pie was near the top of the list.
One reason I so love this variation of pecan pie is that the Ocean Spray Fresh Cranberries contrast with the sweetness. If you’ve ever eaten pecan pie, you know how rich and sugary it is. The tart cranberries offer a tasty counterpoint.
How to Make Cranberry Pecan Pie:
For the recipe below, I went with my go-to pie crust. You can use whatever recipe you like best or store-bought crust, if you prefer.
I also opted for a deep-dish pie. The recipe that follows is for a standard pie. To make a deep dish like I did, just multiply all the filling ingredients by 1.5. This will give you the amount of filling you need.
This pie is relatively easy to make since the filling comes together in one bowl and there’s no top crust. If you’re looking to practice your pie-making skills or hosting Thanksgiving for the first time, this would be a great recipe to try. Let me walk you through it.
[ibc_recipe id=”17513″ ][/ibc_recipe]
You’re welcome to serve this pie with a dollop of whipped cream, but I like mine without.
That’s it, my friends. Doesn’t it look decadent? As I said, this combination is perfection. The sweetness of the pecan filling pairs wonderfully with the tartness of the Ocean Spray® Fresh Cranberries. So good!
‘Tis the season for giving. That’s why today I’m sharing my recipe for this Cranberry Pecan Pie. It’s a classic dessert with a tart new twist thanks to the addition of fresh cranberries. I know you are going to love it!
4.50 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: christmas, cranberries, cranberry, holiday, pecan pie, pie
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.
Notes
*You can find my IBC’s Go-To Pie Crust recipe here. You can also use your favorite recipe or store-bought crust.
*This filling will fill a regular pie dish. If you want to make a deep-dish pie, you’ll need 1.5 times the filling ingredients.
Its closest relative is probably the pecan pie, because it also uses corn syrup, but the molasses and crumbs of the shoo-fly pie give it a dark, sticky, sweet flavor, completely unlike that of a nut or fruit pie.
In short, it's a nut pie (traditionally walnut, often pecan) similar to a classic American pecan pie. But what sets it apart from the latter is that Derby-Pie is studded with chocolate chips—and some copycat recipes online also season it with a heavy glug of bourbon.
If your filling is runny chances are you didn't cook it long enough or give it a long enough time to set. I usually always make my pecan pie the day before. This gives it a chance to set completely in the fridge.
Freezing Instructions: Bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil.Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.
Key lime pie was invented in Key West, where Key limes are anything but scarce. Key limes are different from regular limes. Key limes are more aromatic, smaller, seedier and are more tart than regular limes. Key lime pie is the Sunshine State's official state pie.
What is in shoofly pie? The star of the show is molasses, but shoofly pie is also typically composed of flour, brown sugar, water, spices, and sometimes egg. The pie is topped with a crumb mixture and served in a flaky pie crust. Shoofly pie is similar to a coffee cake but with a gooey molasses bottom.
Not only is it chock-full of approachable, family-friendly recipes, the book is also packed with priceless nuggets of kitchen wisdom from Queen Gaines herself. One such gem is her surprising twist on classic pecan pie. The recipe itself is pretty basic, spare one unexpected ingredient: ancho chile powder.
You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.
Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.
The center jiggles more than it's supposed to. Why didn't the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more.
It's best to start with a fully baked pecan pie to help avoid a major mess in your freezer. (Pecan pie filling is very liquidy before it's baked, and could leak or lean in the pie crust if you put it in the freezer unbaked!) You'll also want to make sure the pie is cooled before you put it in the freezer.
According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.
How to make the easiest Homemade Pecan Pie: Set pie crust out to thaw the night before in the refrigerator, or set out at room temperature until thawed.
Pie lore offers two explanations for its unusual name. The simple one is that flies get stuck in the sticky-sweet molasses, so bakers must shoo them away. The second explanation is that the pie was named after the 19th-century “Shoofly” brand of molasses.
shoo·fly ˈshü-ˌflī 1. : a child's rocker having the seat built on or usually between supports representing an animal figure. 2. : any of several plants held to repel flies.
Pecan pie contains more calories but offers you plenty of nutrients that you can't find in any other pie. On the other hand, pumpkin pies have a lower calorie content. But pumpkins contain fewer nutrients compared to pecans. Hence, both of these pies are healthy in their own way.
The difference is that dry-bottom is more cake-like throughout whereas wet-bottom has a cake-like top, finished with a syrupy bottom layer. If you're a fan of molasses-type desserts, you're gonna love shoofly pie.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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