Happy December, friends!
Today I am sharing a holiday dessert from one of my favorites, The Pioneer Woman.
This amazing creation is a pie cake hybrid with a delicious combo of tart cranberries and crunchy pecans.
Welcome to #ChristmasSweetsWeek 2020!
Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag.
Nantucket Cranberry Pecan Pie
- Butter for greasing
- 2 cups heaping Cranberries
- 3/4 cup Pecans chopped
- 1 2/3 cups Sugar divided
- 1 cup Flour
- 1 stick unsalted Butter melted
- 2 Eggs Lightly Beaten
- 1 tsp. Pure Almond Extract
- 1/4 tsp. Salt
- 1 tbsp. Sugar for sprinkling
- whipped cream for topping
- Preheat oven to 350 degrees.
- Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
- In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
- Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.
- Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
- Cut into wedges and serve with ice cream or freshly whipped cream.
This delicious recipe is easy to prepare and an absolute crowd pleaser during the holidays!
Generously butter a cake pan or pie pan.
Add cranberries to the bottom of the pan then sprinkle on chopped pecans.
Add 2/3 cup sugar to the cranberry mixture in the pan.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine
Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
Cut into wedges and serve with ice cream or freshly whipped cream.
Enjoy these #ChristmasSweetsWeek recipes from our bloggers:
Homemade Dark Hot Chocolate Mix by Bear & Bug Eats
Breakfast and Baked Goods Recipes
Cherry Croissant Breakfast Bake by Making Miracles
Classic Cinnamon Rolls by The Nifty Foodie
Cranberry Eggnog French Toast Bake by The Redhead Baker
Spiced Pear Quick Bread by Simply Inspired Meals
Star Bread by House of Nash Eats
Candy and Fudge Recipes
3 Ingredient Old Fashioned Potato Candy by Blogghetti
Bourbon Caramels with Chocolate and Vanilla by Christmas Tree Lane
Chocolate Peppermint Graham Crackers by Kathryn’s Kitchen Blog
Spiced Sugared Pecans by Love & Confections
Pastry and Dessert Recipes
Banana Cake by Palatable Pastime
Blue Curaco Velvet Cake by Magical Ingredients
Cranberry Orange Sugar Cookie Bars by Sweet Beginnings
Egg Nog Ice Cream by A Day in the Life on the Farm
Hazelnut & Raspberry Balsamic Brownie Cookies by The Spiffy Cookie
Hot Chocolate Sweet Rolls by Kate’s Recipe Box
Lemon Ricotta Cookies by A Little Fish in the Kitchen Lemon
Peanut Butter Cut Outs by A Kitchen Hoor’s Adventures
Pecan Crusted Pecan Pie by The Mandatory Mooch
Peppermint Dipped Chocolate Chip Cookies by An Affair from the Heart
Pioneer Woman’s Nantucket Cranberry Pecan Pie by For the Love of Food