While rummaging through my Williams-Sonoma cookbooks last year looking for something yummy to bake for Thanksgiving, I turned a page and saw pecans and cranberries in one dish and thought, " wow! I've got to try this!" I made this pie and it turned the heads of everyone at my parents house, including my grandmother and aunt who do not like pecan pie. Even my other grandmother (who is getting to old to bake these days) loved this pie and she is known for good ol' southern pecan pies. Needless to say, this is a great recipe and will be one to pass down from generation to generation. The cranberries add tart and sweetness to an otherwise rich pecan pie. Give it a shot this holiday season.
What You'll Need for one 9-inch pie:
- 1 pie crust
- 3 eggs
- 3/4 cup firmly packed light brown sugar
- 1/2 cup light corn syrup
- 4 tbsp. unsalted butter, melted and cooled
- 2 tbsp. light molasses
- 1 tsp. vanilla extract
- 1 1/2 cups pecans, toasted and coarsely chopped
- 1 1/2 cups fresh cranberries
How to Make it:
- First, toast your pecans! Preheat the oven to 325. Spread the nuts in a single layer on a baking sheet and bake until they are fragrant and just beginning to change color, 5-10 minutes. Remove from the oven, transfer immediately to a plate and let cool to room temperature.
- Then position a rack on the lower third of your oven and turn the heat up to 400.
- In a large bowl, combine eggs, brown sugar, corn syrup, melted butter, molasses and vanilla. Whisk until smooth. Stir in the pecans and cranberries.
- Pour pecan-cranberry filling into the pastry shell. Bake until center of the filling is set, about 45 minutes. Check periodically and cover the edges with aluminum foil if the crust browns too quickly.
- Transfer to a wire rack and let cool completely before serving.
If anyone tries this, please let us know how it goes!