Cranberry Orange Pecan Pie

  • Yield: 8 servings

The Cranberry Orange Pecan Pie, sent in by Irene Radke, makes a pretty and tasty dessert. "My husband's favorite pie is pecan pie, but it was always a little too rich for me. One day when I was making cranberry relish, I experimented with the cranberry and orange rind, and it came out great," says the resident of Bayfield, Wis.


1cup chopped fresh cranberries
Grated rind of 1 medium orange
1 (9-inch) piecrust, unbaked
1cup pecan halves
3 eggs
1cup dark corn syrup
2/3cup sugar
1/4cup (1/2 stick) butter, melted


  1. Preheat oven to 350F.
  2. Combine cranberries with orange rind in a small bowl; mix well. Spoon into bottom of piecrust. Arrange pecan halves on top of cranberry mixture and press down slightly.
  3. Combine eggs, corn syrup, sugar and butter in a medium bowl; whisk until smooth. Pour evenly over the pecans. Bake 1 hour, or until set. Serves 8.

— Irene Radke, Bayfield, Wis.