Sibis Crustless Cranberry Pecan Pie Recipes

SIBI'S CRUSTLESS CRANBERRY PECAN PIE

Sibi's Crustless Cranberry Pecan Pie image

I don't know who SIBI is, thats the name of it in the magazine. Vegetarian times Nov 2004. The recipe works well with dried cranberries, blueberries or pitted sour cherries. Can be baked in an 8-inch pie plate or a 9-inch square pan.

Provided by charlened

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup unsalted butter, melted
1 1/2 cups granulated sugar
3 eggs or 3/4 cup egg substitute
1 teaspoon vanilla extract
1 1/4 cups sifted whole wheat pastry flour
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries
1 cup finely chopped pecans

Steps:

preheat oven to 375.
grease pie plate/pan.
beat butter, sugar, eggs and vanilla until thick and fluffy, about 5 minutes.
fold in flour by hand.
fold in cranberries and pecans.
pour into prepared pan and spread evenly.
bake 45 minutes or until cake tester comes out clean.
serve hot or cold.

Nutrition Facts : Calories 328.5, Fat 19.5, SaturatedFat 8.3, Cholesterol 83.4, Sodium 19.9, Carbohydrate 36.9, Fiber 2.9, Sugar 26, Protein 4.3

CRANBERRY PECAN PIE

Cranberry Pecan Pie image

I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round. -Dawn Liet Hartman, Mifflinburg, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
3 large eggs
1 cup light or dark corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries, thawed
1 cup chopped pecans
Sweetened whipped cream, optional

Steps:

Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 250mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.

CRUSTLESS CRANBERRY PIE

Crustless Cranberry Pie image

Light, super simple, and delicious dessert. Great with vanilla ice cream.

Provided by Jean

Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups cranberries
½ cup chopped walnuts
½ cup butter, melted
2 eggs
1 teaspoon almond extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 41.4 g, Cholesterol 77 mg, Fat 17.7 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 172.9 mg, Sugar 26.4 g

CRANBERRY PECAN PIE

Cranberry Pecan Pie image

Provided by Florence Fabricant

Categories dessert

Time 50m

Yield 6 - 8 servings

Number Of Ingredients 10

Ingredients

2 cups cranberries
1 cup sugar
1/4 cup water
1 cup light corn syrup
2 tablespoons butter
4 eggs
2 cups pecans, coarsely chopped
1 teaspoon vanilla
Pastry for nine-inch one-crust pie
Whipped cream or vanilla ice cream

Steps:

Combine cranberies, sugar, water and corn syrup in a heavy saucepan and simmer for about eight minutes, until the cranberries are tender and the mixture is fairly thick. Stir in butter, remove from heat and set aside to cool slightly.
Preheat oven to 400 degrees.
Beat eggs until blended but not frothy. Stir in slightly cooled cranberry mixture, pecans and vanilla.
Line pie pan with pastry. Pour cranberry pecan mixture into pastry shell, place in oven and bake about 30 minutes, until filling is firm. Cool to room temperature before serving with whipped cream or vanilla ice cream.

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