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Pecan pie with cranberries

Quantity: 20 cake slices / shape 27 cm

Complexity: simple

Working time: 45 min

Total preparation: 90 min



  • 300 grams of flour

  • 200 g butter

  • 100 g fine granulated sugar or caster sugar

  • Zest of 1 lemon

  • pinch of salt


  • 300 g pecan nuts

  • 150 g cranberries

  • Juice of half a lemon

  • 1 bag of Lonka caramels

  • 1 portion caramel sauce (see Banoffee pie recipe )

Other supplies

springform pan 27cm,


Preheat the oven to 180 degrees.

Roast the pecan nuts in the oven for 10 minutes.

Mix flour, butter, sugar, lemon zest and salt in a bowl with cold hands to form a dough.

Fill the bottom and edge of the pie tin with the dough.

Chill for half an hour, don't worry if you forget (like us), it still makes a delicious cake!

The base is blind baked for 20 minutes.

Place baking paper on the bottom and fill it with the supporting filling (for example: dried beans).

After 20 minutes, remove the support filling (let it cool and save it for next time) and again

Return to the oven for 7 minutes.

Let it cool down a bit.

Make caramel sauce (see recipe).

Add caramels and let melt. Add lemon juice, cranberries and nuts.

Pour this mass into the cake tin (it is tough).

Bake for another 20 minutes.

The cake is very rich, I would cut small pieces. You can always get a second one.


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