Cranberry Pecan Pie

Get ready to elevate your Thanksgiving dessert game with this exquisite Cranberry Pecan Pie by Chef Bruno Albouze. Topped with a tangy cranberry orange marmalade, this pie is the perfect blend of sweet, tart, and crunchy flavors that will leave your taste buds begging for more. Imagine a buttery, flaky crust filled with a rich, caramelized pecan filling, complemented by the bright and zesty notes of cranberry and orange. The contrast between the crunchy pecans and the burst of juicy cranberries creates a symphony of flavors that is simply irresistible. This Cranberry Pecan Pie is not your typical Thanksgiving dessert – it's a showstopper that will impress your guests and have them coming back for seconds. With his clear instructions and expert tips, you'll be able to recreate this stunning dessert in your own kitchen and wow your family and friends. So why wait? Dive into the world of exquisite flavors and tantalize your senses with this unforgettable dessert experience.

Please note that the full access to this content needs a subscription: please sign up.

The ultimate pecan pie

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Sugar Dough

To begin, you will need a stand mixer fitted with the paddle attachment. Start by creaming together butter, salt, sugar, vanilla, and almond meal until well combined. Next, add the egg and mix. Add flour to the mixture, mixing until just combined. Once the dough is ready, it's time to chill it in the refrigerator to allow it to firm up. After chilling, dust your work surface and the dough with flour. Roll out the dough into a circle that is slightly larger than your pan and about 0.12 inches (3mm) thick. The dough should be cool and supple, making it easier to handle. Carefully roll the dough around your rolling pin and gently unroll it onto the greased pan. Press the dough into the corners of the pan and along the sides, allowing any excess dough to hang over the edges. Trim off any excess dough using a paring knife or the rolling pin for a clean finish. Prick the dough and freeze for about 20 minutes.

Blind Baking Tart Shell

Preheat fan oven to 330ºF/160ºC. Blind bake tart shell for 20 minutes, and remove pie weights.

Cranberry Jelly

Combine sugar and agar-agar; set aside. Bring to a boil port and lemongrass, turn the heat off, cover and let infuse for about 20 minutes. Sieve and discard lemongrass. Add sugar-agar mixture, bring to boil and cook for a minute on medium heat. Freeze for 20 minutes and keep refrigerated.

Cranberry-Orange Marmalade

In a large skillet, cook cranberries along with sugar. Put lid on and cook for 3 minutes. Remove the lid and cook for an additional 2 minutes. Transfer cranberry mixture into a pastry bowl to cool off. Meanwhile, blend the chilled cranberry jelly. Add mandarine marmalade and cranberry jelly – keep refrigerated. When ready to serve, combine some cranberry orange marmalade with whipped cream to taste. Save some marmalade for garnishing.

Pecan Filling

To start, melt butter in a saucepan over medium heat. Add in sugar, corn syrup, salt, a splash of rum, and vanilla extract. Allow the mixture to come to a gentle simmer, stirring occasionally to ensure everything is well combined. Once the mixture is smooth and fragrant, transfer it to a large pastry bowl and set it aside to cool slightly. In a separate bowl, beat eggs and sugar. Mix the beaten eggs into the butter-sugar mixture. Add pecans and set aside.