The Cranberry-Pecan Pie I’ve Been Making Forever (It Never Fails)

Cranberry-pecan pie is the perfect mix of festive and familiar: tart, jewel-toned cranberries cutting through rich pecans and sweet custard filling. It’s a bright, balanced twist on the classic pecan pie—and surprisingly easy to pull off with a store-bought crust and a simple stir-and-bake filling. It brings all the holiday cred, none of the stress.

I first made it when I was 10 years old, after taking cooking classes at a local kitchenware shop after school. I’d wedge myself between couples at all sorts of “date-night” classes, learning everything from international cuisines to holiday desserts.

That year, I declared cranberry-pecan pie would be my contribution to Christmas dinner, with its pops of ruby red against the typically brown and beige dessert. It was an instant hit. When my grandpa asked for the recipe, I told him (very seriously) he’d “have to buy my book one day.”

No family holiday is complete without a little drama—and boy did I bring it. The pie spoke for itself, and it’s easy enough for a ten-year-old to pull off (albeit a very determined one).

Crust Options

Yes, homemade, buttery, flaky crust is the pinnacle of pie glory, but let’s be real. Holiday prep is busy, at best. With everything else I’m usually juggling for a holiday gathering, bespoke dough is just not happening. Store-bought frozen pie shells are the unsung heroes of the season.

Want a tiny hands-on moment? Try unroll-style dough, which lets you shape and crimp the edges like a pro without needing to summon your inner pastry chef. Pro tip: freeze your shaped crust for at least 30 minutes before filling. This firms up the fat, keeping your crust from sagging or turning into a floppy mess in the oven.

Skip the Blind Bake

“Blind baking” is pre-baking a crust to prevent a soggy bottom. Since I’m using a store-bought pie shell, which are typically thinner than homemade, I skip it. The pie cooks long enough that the dough bakes through beautifully. If you’re going with homemade, the thicker dough and higher fat content might require a blind bake to ensure the dough bakes through and doesn’t slump.

Make-Ahead Freezer-Friendly

This pie freezes like a dream. Bake and cool completely, then wrap in two layers of plastic wrap and a double layer of foil. Freeze it for up to a month. When it’s time to serve, thaw overnight in the refrigerator and give it a 10 to 15-minute warm-up in a 350°F oven for fresh-baked vibes without the hustle.

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