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 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Servings 19 inch pie
Calories 1349kcal
Author Dani Meyer
Ingredients
1batch Easy Flaky Pie Crust
1⁄4 cup salted butter
2cupscranberries
1cupmaple syrup
1⁄2 cup brown sugar
4tablespoonstapioca
2cupspecans 1 cup chopped1 cup in halves
2/3cupbuttermilk
3eggs
1tablespoonvanilla
pinchof 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