Serves: 10
Total Calories: 334
Preheat oven to 350°.
In a small mixer bowl at medium speed, beat 1/3 cup butter and 3 tablespoons sugar until creamy. Add one of the eggs and beat until well blended. At low speed, gradually add flour and salt beat just until mixture forms a ball. Pat evenly into bottom and 1 inch up side of a 9-inch springform pan.
Evenly sprinkle cranberries and nuts over pastry.
In the small mixer bowl at medium speed, beat remaining 2 eggs. Add corn syrup, 1/4 cup sugar, and melted butter. Beat at low speed until blended. Pour over cranberries and nuts.
Bake 1 hour or until center is almost set. Cool pan on a wire rack. If making ahead, cover with plastic wrap and refrigerate.
Serve at room temperature with ice cream if desired. Refrigerate leftovers.
This Cranberry-Walnut Dessert recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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