Sibi's Crustless Cranberry Pecan Pie Recipe

This sensational crustless cranberry pecan pie, featured in Vegetarian Times November 2004 (thanks, Sibi!), is a showstopper without the fuss of a pastry crust. Sweet and tart cranberries mingle with crunchy pecans in a buttery, eggy base. Easily adaptable – use dried cranberries, blueberries, or pitted sour cherries! Bake in an 8-inch pie plate or 9-inch square pan for a delightful dessert perfect for holidays or any special occasion.

Prep Time 20 mins
Cook Time 60 mins
Calories 328.5 kcal
Protein 8g
Rating 5.0 (2 Reviews)
Sibi's Crustless Cranberry Pecan Pie 37

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sibi's Crustless Cranberry Pecan Pie

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How to Make Sibi's Crustless Cranberry Pecan Pie

  1. Preheat oven to 375°F (190°C).
  2. Grease an 8-inch pie plate or 9-inch square baking pan.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy (about 5 minutes) using an electric mixer.
  4. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  5. Gently fold in 1 cup all-purpose flour until just combined.
  6. Fold in 1 cup dried cranberries (or blueberries/cherries) and 1 cup pecan halves.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cool completely before serving. Enjoy warm or cold!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

104g

Fat

41g

Carbs

12g

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