No-Crust Cranberry Pecan Pie
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Servings
- 1 no-crust pie, about 8 slices
Categories
- Dessert
- American
- Easy
Dietary
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Tree Nuts
- Wheat.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Calories
564.9
per serving
4519 for selected servings
Fat
37.5g
per serving
300g for selected servings
Sugar
39.3g
per serving
314g for selected servings
Protein
4.5g
per serving
36g for selected servings
Carbohydrates
54.6g
per serving
437g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A simple to make crustless pie using cranberries, pecans and batter.
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Ingredients
- 2 1/2 cups cranberries, fresh or frozen and thawed
- 1 1/2 cups sugar
- 3/4 cup chopped pecans
- 2 eggs
- 1 cup flour
- 1 cup butter, melted
- 1/4 cup shortening, melted
Instructions
Preheat oven to 325 F. Grease a 10-inch pie plate.
Add cranberries and spread out evenly.
Top cranberries with 1/2 cup sugar and pecans.
In a mixing bowl, beat together eggs and 1 cup of sugar
Add the flour, butter, and shortening, beating until just smooth.
Pour the batter over the cranberries.
Bake at 325 degrees for 1 hour or until the top is golden.
Serve warm with ice cream.
