Crustless Cranberry-Pecan Pie

Here is a favorite recipe from the Hamilton family in the Westridge Ward. It is great for everyone, but if you are gluten free than this is a must-try recipe! Enjoy!

 

Crustless Cranberry-Pecan Pie

 

¾ cup melted butter

1 ½ cups granulated sugar

3 large eggs

1 tsp. vanilla extract

1 ¼ cups flour (I use whole white wheat flour)

1 ½ cups fresh or frozen cranberries

1 cup chopped pecans

 

1.  Preheat oven to 375 degrees.  “Pam” 9 inch square cake pan.

2.  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. 

3.  Bake 45 minutes or until fork inserted in center comes out clean.  Serve hot or cold.