Bake a showstopping Cranberry Pecan Pie with sweet, sticky pecans and bright, tart cranberries!

If classic pecan pie feels a little predictable, Cranberry Pecan Pie is the holiday upgrade that instantly steals the spotlight.

Ingredients For The Best Cranberry Pecan Pie

For The Buttery Pie Crust (9-Inch Deep Dish)

• All-purpose flour – 1¼ cups (150 g)
• Fine sea salt – ½ tsp
• Granulated sugar – 1 tsp
• Unsalted butter – 8 tbsp (1 stick, 113 g), very cold, cut into small cubes
• Ice-cold water – 3–5 tbsp (start with 3, add more as needed)

If you already have a favorite, trusted pie crust, you can use that, but this one gives you a tender, flaky base that holds up to a rich filling.

For The Cranberry Pecan Filling

• Whole pecan halves – 1½ cups, lightly toasted
• Fresh or frozen cranberries – 1½ cups, rinsed and patted dry
• Large eggs – 3, room temperature
• Light brown sugar – ¾ cup, packed
• Granulated sugar – ¼ cup
• Light corn syrup – ½ cup
• Pure maple syrup – ¼ cup (gives deeper flavor than all corn syrup)
• Unsalted butter – 4 tbsp (½ stick), melted and slightly cooled
• Pure vanilla extract – 2 tsp
• Orange zest – 1½ tsp, finely grated
• Fine sea salt – ¾ tsp

Optional Finish

• Flaky sea salt – a pinch over the baked pie
• Lightly sweetened whipped cream or vanilla ice cream – for serving

How To Build A Cranberry Pecan Pie That Slices Like A Dream

Step 1: Make The Crust

Mix The Dry Ingredients

• In a medium bowl, whisk together flour, fine salt, and sugar until everything looks evenly distributed. No clumps, no streaks.

Cut In The Butter

• Drop the cold butter cubes into the flour mixture.
• Use a pastry cutter or your fingertips to work the butter in until you see mostly pea-sized pieces with some smaller, sandy bits.
• You want distinct little chunks of butter left; those melt in the oven and create flaky layers.

Bring The Dough Together

• Sprinkle 3 tbsp ice-cold water over the mixture. Toss with a fork, gently squeezing portions in your hand.
• If the dough holds together when pressed but doesn’t feel wet or sticky, you’re done. If it still crumbles, add water 1 tbsp at a time, tossing after each addition, just until it comes together.

Form, Wrap, And Chill

• Gather the dough into a rough disc, about 1 inch thick.
• Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
• This rest relaxes the gluten and keeps the crust tender rather than tough.

Step 2: Roll Out And Prebake The Crust

Roll The Dough

• Lightly flour your counter and rolling pin.
• Place the chilled dough disc in the center and roll from the middle outward, turning the dough a quarter turn after every few rolls.
• Aim for a circle about 12 inches wide, roughly ⅛–¼ inch thick.

Fit Into The Pie Dish

• Gently roll the dough over your rolling pin or fold it in half and lift it into a 9-inch deep-dish pie plate.
• Ease it down into the bottom and sides; don’t stretch it, or it shrinks in the oven.
• Trim the overhang to about 1 inch, fold it under itself along the rim, and crimp with your fingers or a fork.

Chill Again

• Place the lined pie dish in the fridge for 20–30 minutes. Cold dough holds its shape in the oven.

Blind Bake To Prevent Soggy Bottom

• Preheat the oven to 375°F (190°C).
• Line the chilled crust with parchment paper and fill it with pie weights or dried beans, pushing them into the edges.
• Bake for 15 minutes, then carefully lift out the parchment and weights.
• Return the crust to the oven for another 7–10 minutes, until the bottom looks just set and dry but not browned deeply.
• Remove from the oven and let it stand while you prepare the filling. Turn the oven down to 350°F (175°C).

Step 3: Prep The Nuts And Cranberries

Toast The Pecans

• Scatter pecan halves on a baking sheet and toast in the 350°F (175°C) oven for 6–8 minutes, just until fragrant.
• Let them cool slightly, then roughly chop about one-third of them. Keep the rest whole so you get a mix of texture in every slice.

Prep The Cranberries

• If using fresh cranberries, pick through and remove any soft or shriveled ones.
• Pat them very dry with a clean towel. Excess moisture throws off your filling texture.
• If using frozen cranberries, thaw first, then pat dry thoroughly.

Step 4: Make The Cranberry Pecan Filling

Whisk The Wet Base

• In a large bowl, whisk the eggs until the yolks and whites look fully blended, about 20–30 seconds.
• Add brown sugar and granulated sugar and whisk until the mixture looks thick and slightly glossy, with no sugar lumps.

Add Syrups, Butter, And Flavor

• Pour in corn syrup and maple syrup and whisk until smooth and unified.
• Whisk in melted (slightly cooled) butter, vanilla, orange zest, and salt.
• You’re looking for a silky mixture with a bit of body—no streaks of butter floating on top.

Fold In The Nuts And Cranberries

• Stir in toasted pecans (both halves and chopped) and cranberries until they look evenly coated in the syrupy mixture.
• At this point the filling looks crowded, and that’s exactly what you want—a generous scatter of goodies in every bite.

Step 5: Fill And Bake Without Overcooking

Protect The Crust Edges

• Place the prebaked crust on a rimmed baking sheet (this catches any drips and makes moving the pie easier).
• Line the outer crust with a pie shield or strips of foil to prevent burning during the longer bake.

Pour The Filling

• Give the filling one last stir and pour it into the warm crust.
• Use a spoon to nudge the nuts and cranberries around so they sit fairly evenly and no huge piles gather on one side.

Bake Until Just Set

• Bake at 350°F (175°C) for 45–55 minutes.
• The edges of the filling should look puffed and set, while the center still has a slight wobble when you gently nudge the pan.
• If the crust edges start to look too dark before the filling sets, tighten the foil around them.

Cool For Clean Slices

• Remove the pie from the oven, sprinkle a tiny pinch of flaky sea salt over the top if you love contrast, and place the pie on a cooling rack.
• Let it cool at room temperature for at least 3–4 hours.
• This rest time thickens the filling so you slice into neat wedges instead of a delicious but chaotic puddle.

Serving Ideas And Little Tweaks

• A light dusting of powdered sugar just before serving makes the cranberries look like they walked through fresh snow.
• If you want extra citrus brightness, grate a whisper of fresh orange zest over each slice right before it hits the plate.
• For a dramatic dessert board, serve smaller wedges alongside sharp cheddar or aged gouda—the sweet-tart filling plays beautifully with salty cheese.

When you pull this Cranberry Pecan Pie out of the oven, you’re not just making dessert—you’re planting a flag. This becomes the pie people ask you for every year, the one that quietly replaces the old favorites without a fight. And honestly? You and that buttery, jewel-toned slice deserve that kind of main-character energy.