Close
Print This Recipe
Chef Ric Orlando's Cranberry-Nut Pie
Servings:
Serves 6 to 8 slices as an appetizerPrep Time:
25 minutesCook Time:
35 minutes
Ingredients
We all love a good pecan pie, but sometimes they can be overly sweet. The cranberries here add the perfect hit of tartness to balance this beautiful and delicious holiday pie.
1 premade pie crust, thaw if frozen
3 eggs
1/3 cup melted butter
1 cup packed brown sugar
3/4 cup dark molasses
1 cup pecans, roughly chopped
1 cup fresh cranberries
Directions
1. Preheat oven to 350 degrees F. In a mixer, whip the eggs, butter, brown sugar and molasses until light and airy. Then fold in the nuts and cranberries. Let bowl sit for 20 minutes.
2. Follow instructions on pie crust package. When ready, add filling to pie crust and cover loosely with aluminum foil around edges. Bake for 25-35 minutes until cooked through.
3. Refrigerate at least 2 hours before serving.
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 to 8 slices |
| Base Nutrients | |
| Calories | 670 kcal (34%) |
| Calories from Fat | 297 kcal (0%) |
| Total Fat | 33 g (51%) |
| Saturated Fat | 12 g (60%) |
| Cholesterol | 125 mg (42%) |
| Sodium | 330 mg (14%) |
| Total Carbohydrates | 89 g (30%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 6 g (10%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | 144 mg (11%) |
| Iron | 4 mg (22%) |
loading