Best Fruit Cake Pie

That holiday fruitcake taste in an easy to manage fruitcake pie.

Yield: 8 servings
Community Recipe from


  • 1 9" in pie crust
  • 1 cup(s) pecan halves, divided
  • 3/4 cup(s) red candied cherries, divided
  • 1/2 cup(s) chopped dates
  • 1/4 cup(s) chopped candied pineapple
  • 6 tablespoon(s) softened butter
  • 1/2 cup(s) packed brown sugar
  • 3 eggs, lightly beaten
  • 1/2 cup(s) light corn syrup
  • 1/4 teaspoon(s) each: ground cloves, ginger, nutmet


  1. Line a 9-in. pie plate with pastry; set aside.

  2. Chop 1/2 cup pecans; set remaining pecan halves aside.
  3. Chop 1/2 cup cherries; halve remaining cherries and set aside.
  4. Combine the dates, pineapple and chopped pecans and cherries; sprinkle over crust.

  5. In a small bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, corn syrup, cloves, ginger and nutmeg (option: add 2 tablespoons dark rum). Pour over fruit mixture. Top with the reserved pecan and cherry halves.

  6. Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
November 2013

This recipe is a personal recipe added by PioneerChef and has not been tested or endorsed by MyRecipes.

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