Cranberry Pecan Pie

Nutritional Facts per 1 slice serving: 514 calories, 27g fat (7g saturated fat), 95mg cholesterol, 280mg sodium, 65g carbohydrate, 3g fiber, 6g protein.

Photo by Laverne J.
Adapted from tasteofhome.com

PREP TIME

25

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 6

    tablespoons shortening

  • 1-1/2

    teaspoons buttermilk

  • 2

    tablespoons hot water

  • 1

    cup all-purpose flour

  • 1/2

    teaspoon salt

  • FILLING:

  • 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

Directions

1. In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight. 2. Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust. 3. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.

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