Go Back
+ servings
Print

Maple Cranberry Pecan Pie

We've mashed up two of our favorite holiday dishes to come up with this Pecan Cranberry Pie. It's sweetened mostly with maple syrup for the perfect sweet finish. Wonderful with vanilla bean ice cream!
Course Desserts
Keyword easy recipe, dessert, recipe, homemade, pie, holiday, dessert recipe, cranberry, maple, pecan pie, maple cranberry pecan pie
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 9 inch pie
Calories 1349kcal
Author Dani Meyer

Ingredients

  • 1 batch Easy Flaky Pie Crust
  • 1 ⁄4 cup salted butter
  • 2 cups cranberries
  • 1 cup maple syrup
  • 1 ⁄2 cup brown sugar
  • 4 tablespoons tapioca
  • 2 cups pecans 1 cup chopped 1 cup in halves
  • 2/3 cup buttermilk
  • 3 eggs
  • 1 tablespoon vanilla
  • pinch of salt

Instructions

  • 1. Preheat oven to 425 degrees.
    2. Line 9 inch deep dish pie pan with crust and finish edges as desired.
    3. In a medium saucepan melt butter and add cranberries, maple syrup, brown sugar and tapioca. Bring to a boil and then reduce heat to a simmer. Cook for 5 minutes or until some of the cranberries begin to pop.
    4. Add chopped pecans, buttermilk and eggs to saucepan being sure to stir quickly and vigorously as you add the eggs. Add vanilla and salt.
    5. Pour into the pie crust. Bake for 10 minutes at 425 then reduce heat to 350 and bake 35-50 minutes until filling is firm to the touch.
    6. Cool completely before serving (at least 5 hours).
    7. Serve with vanilla ice cream or whipped cream

Nutrition

Serving: 1g | Calories: 1349kcal | Carbohydrates: 93g | Protein: 7g | Fat: 109g | Saturated Fat: 62g | Polyunsaturated Fat: 40g | Trans Fat: 4g | Cholesterol: 315mg | Sodium: 920mg | Fiber: 3g | Sugar: 73g