Cranberry Pecan Pie
The recipe Cranberry Pecan Pie can be made in roughly 1 hour and 10 minutes. For $1.2 per serving, you get a dessert that serves 8. One portion of this dish contains about 5g of protein, 27g of fat, and a total of 509 calories. A mixture of eggs, pecans, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. Thanksgiving will be even more special with this recipe. This recipe is typical of Southern cuisine. If you like this recipe, take a look at these similar recipes: Cranberry Pecan Greek Yogurt Chicken Salad, German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen, and Gluten And Dairy Free Pecan Pie.
Instructions
In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.
Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.