Crustless Cranberry Pie

  • Yield 8-10 servings


4 cups fresh cranberries
1 cup sugar
1 1/2 cups chopped pecans
2 large eggs
1 cup unsifted all-purpose flour
1 cup sugar
1/2 cup (1 stick) melted butter
1/4 cup melted shortening


  1. Preheat oven 325F. Grease 10-inch quiche dish.
  2. Spread cranberries over bottom of dish. Sprinkle with sugar and pecans. In a small mixing bowl, beat eggs at high speed until frothy. Add sugar. At low speed, beat in flour, butter and shortening. At medium speed, beat until blended. Pour batter over cranberries and nuts. Bake 1 hour or until golden. Serve hot or cold with whipped cream or ice cream.



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