Light and Fresh Cranberry Pecan Pie

Light and Fresh Cranberry Pecan Pie Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 40-50 minutes | Servings: 8

Introduction

This Light and Fresh Cranberry Pecan Pie is a delightful twist on the traditional pecan pie, with the addition of tart cranberries for a burst of flavor. The combination of sweet and tangy flavors makes this pie a perfect dessert for any occasion.

History

The origins of this recipe are not clear, but it is believed to have been created as a modern take on the classic pecan pie. The addition of fresh cranberries adds a unique twist to the traditional recipe, making it a popular choice for holiday gatherings and special occasions.

Ingredients

Crust

2 tbsp melted corn oil margarine
1 cup graham-cracker crumbs (14 squares)
2 tbsp sugar
1 tbsp non-fat milk

Filling

1 oz (28 g) semisweet chocolate (2 squares)
0.5 cup corn oil margarine
2 cups fresh cranberries, rinsed
0.33 cup firmly packed brown sugar
0.33 cup chopped pecans
1 tbsp sherry or brandy
2 egg whites
pinch of salt
0.67 cup sugar
1 cup unbleached all-purpose flour

Garnish

0.25 cup flaked coconut
0.25 cup whole pecans

How to prepare

Preheat the oven to 325°F (163°C).

Crust

In a small bowl, combine melted margarine, crumbs, and sugar.
Stir in milk to moisten the mixture.
Press the mixture firmly into the bottom of a 10-inch pie pan that has been sprayed with non-stick vegetable coating.

Filling

Melt chocolate and margarine over very low heat.
Spread berries evenly over the crust.
Sprinkle brown sugar, chopped nuts, and liquor over the berries.
In a separate bowl, beat egg whites and salt until frothy.
Continue beating and gradually add sugar.
Stir in the melted chocolate mixture and flour into the beaten egg whites.
Pour the mixture over the cranberries.
Sprinkle with coconut and decorate with pecans.
Bake for 40 to 50 minutes, or until the center does not wiggle.
Serve warm.

Variations

For a gluten-free version, you can use gluten-free graham crackers or almond flour in the crust.
You can also add a splash of orange juice or zest to the filling for a citrusy twist.
For a boozy version, you can substitute the brandy with rum or bourbon.

Cooking Tips & Tricks

Be sure to rinse the fresh cranberries before using them in the recipe to remove any dirt or debris.

- When pressing the crust into the pie pan, make sure to press it firmly to ensure it holds together during baking.

- To prevent the crust from burning, you can cover the edges with foil halfway through the baking time.

- For a more decadent version of this pie, you can drizzle melted chocolate over the top before serving.

Serving Suggestions

This pie is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a cup of hot coffee or tea for a cozy dessert experience.

Cooking Techniques

Be sure to preheat the oven before starting the recipe to ensure even baking.

- When beating the egg whites, make sure they are frothy before adding the sugar to achieve a light and fluffy texture.

- Allow the pie to cool slightly before serving to allow the flavors to meld together.

Ingredient Substitutions

If you don't have fresh cranberries, you can use frozen cranberries that have been thawed.

- You can substitute the pecans with walnuts or almonds for a different flavor profile.

- Instead of brandy, you can use orange liqueur or vanilla extract for a different flavor.

Make Ahead Tips

You can prepare the crust and filling ahead of time and assemble the pie just before baking. Store the prepared components in the refrigerator until ready to bake.

Presentation Ideas

Garnish the pie with a sprinkle of powdered sugar or a drizzle of caramel sauce for an elegant presentation. You can also top it with a few fresh cranberries for a pop of color.

Pairing Recommendations

This pie pairs well with a glass of sweet dessert wine, such as Moscato or Riesling. For a non-alcoholic option, you can serve it with a glass of sparkling cider or hot apple cider.

Storage and Reheating Instructions

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 20g

Fats

- Total Fat: 15g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 4%

- Vitamin C: 6%

- Calcium: 2%

- Iron: 6%

Alergens

Contains: Tree nuts, wheat, soy

Summary

This Light and Fresh Cranberry Pecan Pie is a delicious dessert option that is relatively low in calories and provides a good source of carbohydrates and healthy fats. However, it does contain allergens such as tree nuts, wheat, and soy, so be mindful of any dietary restrictions.

Summary

This Light and Fresh Cranberry Pecan Pie is a delicious and unique dessert option that is perfect for any occasion. With a sweet and tangy filling and a crunchy pecan crust, this pie is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Margaret, who was known for her amazing cooking skills. As I entered her kitchen, the sweet aroma of freshly baked pies filled the air, and I knew I was in for a treat.

Margaret greeted me with a warm smile and handed me a slice of her famous Cranberry Pecan Pie. As I took my first bite, I was immediately transported to a world of delicious flavors and textures. The tangy cranberries paired perfectly with the crunchy pecans, and the light, flaky crust was a delight to my taste buds.

I couldn't help but ask Margaret for the recipe, and she happily obliged. She explained that she had learned it from her own grandmother, who had passed it down through the generations. I was thrilled to receive such a treasured family recipe, and I couldn't wait to try it out for myself.

When I got home, I gathered all the ingredients and set to work in my own kitchen. I followed Margaret's instructions carefully, mixing the cranberries, pecans, and sugar together in a bowl. I then poured the mixture into a pie crust and popped it into the oven to bake.

As the pie baked, the scent of cranberries and pecans filled my kitchen, and I knew I was in for a delicious treat. When the timer finally went off, I pulled the pie out of the oven and marveled at its golden brown crust and bubbling filling.

I let the pie cool for a while before cutting into it, and as I took my first bite, I knew I had struck gold. The pie was light and fresh, with the perfect balance of sweet and tangy flavors. The pecans added a satisfying crunch, and the cranberries burst with juiciness in every bite.

I couldn't wait to share my creation with my family and friends, and they all raved about how delicious it was. From that day on, the Light and Fresh Cranberry Pecan Pie became a staple in my dessert repertoire, and I made it for every special occasion.

Over the years, I continued to perfect the recipe, making small tweaks here and there to suit my own taste. I experimented with different crusts, added a touch of cinnamon for warmth, and even tried adding a splash of brandy for a boozy twist.

But no matter how many variations I tried, the original recipe from Margaret's grandmother remained my favorite. There was something special about following in the footsteps of generations past, and I cherished the tradition of making this pie for my loved ones.

As I grew older, I passed the recipe down to my own grandchildren, teaching them the art of baking and sharing the joy of a homemade dessert. I watched with pride as they rolled out pie crusts and mixed ingredients with care, knowing that the tradition would live on for generations to come.

And so, every time I bake a Light and Fresh Cranberry Pecan Pie, I am reminded of that warm summer day in Margaret's kitchen, where I first discovered the magic of this beloved recipe. It is a memory that I hold dear, and one that I will treasure for the rest of my days.