PREP: 20 minutes

BAKE: 35 minutes + cooling

MAKES: 8 servings

This Fruitcake Pie brings all the nostalgic holiday flavors of a classic fruitcake — but in an easier, tender, sliceable pie form. Sweet candied cherries, buttery pecans, warm spices, and a rich brown-sugar filling bake into the perfect Christmas dessert that feels festive without the work of a full fruitcake. Serve it with whipped cream or ice cream and watch it become your new holiday tradition.

Why You’ll Love It

• Tastes like a classic holiday fruitcake — but lighter and easier
• Beautiful pie presentation for Christmas, Thanksgiving, and fall celebrations
• No long soaking times, no complicated steps
• Sweet, nutty, spiced flavor that pairs perfectly with warm drinks
• Great for gifting or bringing to holiday gatherings
• Stores and reheats beautifully

Ingredients

For the Fruitcake Pie

• Pastry for single-crust pie (9 in.)
• 1 cup pecan halves, divided
• ¾ cup red candied cherries, divided
• ½ cup chopped dates
• ¼ cup chopped candied pineapple
• 6 Tbsp. butter, softened
• ½ cup packed brown sugar
• 3 large eggs, room temperature, lightly beaten
• ½ cup light corn syrup
• ¼ tsp each ground cloves, ginger, and nutmeg

How to Make Fruitcake Pie

1. Prepare the Pie Crust

On a lightly floured surface, roll the dough into a ⅛-inch thick circle. Transfer to a 9-inch pie plate. Trim edges to ½ inch beyond the rim and flute the edge. Set aside.

2. Prepare the Fruit Layer

Chop ½ cup pecans; reserve the other half.

Chop ½ cup cherries; halve the remaining cherries.

In a bowl, combine dates, pineapple, chopped pecans, and chopped cherries. Sprinkle this mixture evenly over the unbaked crust.

3. Make the Filling

In a small bowl, cream butter and brown sugar until light and fluffy.

Beat in eggs, corn syrup, cloves, ginger, and nutmeg.

Pour the filling over the fruit mixture.

4. Decorate + Bake

Top the pie with the reserved pecan halves and cherry halves.

Bake at 350°F for 35–40 minutes, or until the center is set.

Cool completely on a wire rack. Refrigerate leftovers.

Recipe Notes

• For the flakiest crust, keep ingredients cold when rolling.
• Halving the cherries creates a classic fruitcake look on top.
• To prevent over-browning, loosely tent the crust with foil during the last 10 minutes.

Storage & Make-Ahead Tips

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze tightly wrapped (whole or sliced) for up to 2 months.
• Make-Ahead: Bake the pie a day early; flavors deepen by the next day.
• Reheat: Warm slices in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.

What to Serve With Fruitcake Pie

• Softly whipped cream
• Vanilla bean ice cream
• Eggnog or spiced chai
• Gingerbread coffee
• Warm caramel drizzle

Nutrition & Benefits (per slice)

• Calories: 519
• Fat: 27g (10g saturated)
• Cholesterol: 107mg
• Sodium: 219mg
• Carbs: 68g (40g sugars, 2g fiber)
• Protein: 5g
  Benefits: Pecans add healthy fats & antioxidants; eggs provide protein; spices like cloves and ginger support digestion.

Enjoy

A warm, nostalgic, festive dessert that brings joy to every holiday table. Slice, serve, enjoy — and welcome Fruitcake Pie into your holiday baking tradition.