By When you’re coordinating a meal for fourteen people in an apartment kitchen, every dish on the menu has to earn its place — and this Crustless Cranberry Pie earns it every single year. No rolling dough, no blind baking, no babysitting: just a handful of pantry staples and those bright, tart cranberries that say Thanksgiving louder than anything else on the table. For a logistics machine like me, a dessert that practically assembles itself while I’m managing the turkey and the timeline isn’t just convenient — it’s essential.
Crustless Cranberry Pie
Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 8
Ingredients
- 2 cups fresh cranberries, rinsed and picked over
- 1/2 cup chopped walnuts
- 1 cup granulated sugar, divided
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prep. Heat oven to 325°F. Grease a 9-inch pie plate with butter or non-stick spray and set aside.
- Layer the filling. Spread cranberries and walnuts evenly across the bottom of the prepared pie plate. Sprinkle 1/2 cup of the sugar over the top.
- Make the batter. In a medium bowl, beat eggs until smooth. Add the remaining 1/2 cup sugar, melted butter, and vanilla extract; stir to combine. Add flour and salt and mix until just incorporated — do not overmix.
- Pour and spread. Pour the batter evenly over the cranberry and walnut layer, spreading gently with a spatula to cover.
- Bake. Bake for 40–45 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve. Allow to cool in the pie plate for at least 15 minutes before slicing. Serve warm or at room temperature, plain or with a dollop of whipped cream.
Nutrition (per serving)
Calories: 315 | Protein: 4g | Fat: 15g | Carbs: 43g | Fiber: 2g | Sodium: 95mg