Chocolate Pecan Cranberry Pie – a sweet addition to your dessert table. Made with pecans & cranberries, it has traditional holiday flavors but with a twist.

This Chocolate Pecan Cranberry Pie is a sweet and decadent holiday must! It’s beautiful, uniquely traditional, and a great way to impress the family or guests!

This holiday season shake up what goes in your pie plate and try this twist on your traditional pecan pie and make this Chocolate Pecan Cranberry Pie. My husband’s favorite pie for the Thanksgiving holiday and Christmas too is my Chocolate Pecan Pie. The thing is I am not a huge pecan pie fan. I love the texture of Pecan Pie but it just needs a little more sweetness for me, so that’s when I came up with this twist for Chocolate Pecan Cranberry Pie and it hits the mark for me.

Not only is it delicious but stunning. I love putting this pie out on the dessert table and hear all of the oohs and ahhs. It is so festive and has the taste of Christmas. The first time I made this pie, I didn’t even want to eat it after pulling it out of the fridge because it was one of those things that was just too pretty to eat.

After making this for a couple of holiday seasons I found that I actually love pecans. It was one of those “relationships” that developed over time. Now I love them roasted, in cookies – my favorite being my Chocolate Pecan Pie Cookies and even Pecan Pie Toffee Bark {my fav}!

I love a good pie crust and typically pull it from my friend Dorothy’s site Crazy for Crust, naturally, she would have the best recipe out there. I prefer her All-Butter Pie Crust. Now it is shocking, I know, to not have a traditional pecan pie on my site, but if that is what you are seeking then be sure to check out this recipe from Holly for her Easy Pecan Pie.

So this holiday season add this Chocolate Pecan Cranberry Pie to the menu, your guests and belly will be impressed.

Happy Holidays friends.
Enjoy!
XOXO San

Pecan pie baking tips for this holiday season.

How do you know when a pecan pie is done?

Follow baking times indicated in the recipe. Typically a traditional pecan pie is 30 to 35 minutes. You will know your pecan pie is done at the first signs of solidity in the center of the pie. To check this do not shake the pie! Instead insert a knife in the center of the pie, if it comes out clean then it is done. There should not be an “eggy” like batter sticking to the knife. You can also check the internal temperature of a pecan pan, it will be done with the cooking thermometer reaches 200 degrees F. (93 degrees C.) I just use the knife method.

Can you store pecan pie at room temperature?

You should plan to refrigerate the pecan pie unless you’re planning to serve it within two hours of baking.

What pies do not need to be refrigerated and which pies do?

Always refrigerate cream, custard, pumpkin, mousse, chiffon, or any other pies containing eggs or dairy, once they cooled. They will last for two days this way. Fruit pies can stand at room temperature for two days and be fine. Hope this helps!

Don’t forget to pin this recipe for Chocolate Pecan Cranberry Pieto your favorite Pinterest board for later.

Chocolate Pecan Cranberry Pie

Prep: 10

Cook: 45

Total: 55

Servings: 8

Calories: 484 kcal

Chocolate Pecan Cranberry Pie - a sweet addition to your dessert table. Made with pecans & cranberries, it has traditional holiday flavors but with a twist.

Sandra

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Ingredients

Instructions

Preheat oven to 400 degrees F.
Get out your prepared pie crust and roll out and place in the bottom of a 9-inch pie pan. Add & layer with cranberries first, then pecans and ending with chocolate chunks into the crust-lined pie pan.
In a medium mixing bowl, beat the eggs, then add brown sugar, corn syrup, flour, and orange zest. Beat well. Pour the mixture over the cranberries, pecan and chocolate.
Place in preheated oven and bake for 25 minutes. After 25 minutes of baking cover with spray-coated foil and cook for another 15 to 25 minutes until crust is golden brown and filling is set in center. Remove pie from the oven and cool completely, approximately 2 hours. If desired, serve with whipped cream. And garnish with orange zest. Store in refrigerator.