Cranberry-Walnut Dessert

Serves: 10
Total Calories: 334


1/3 cup butter or margarine
3 tablespoons sugar
3 eggs large
1 cup flour
1/4 teaspoon salt
1 1/2 cups cranberries
3/4 cup walnuts coarsely chopped
2/3 cup light corn syrup
1/4 cup sugar
1 tablespoon butter or margarine, melted
Vanilla ice cream (optional)


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.

Nutritional Facts:

Serves: 10
Total Calories: 334
Calories from Fat: 125

This Cranberry-Walnut Dessert recipe is from the 50 Pies Cookbook. Download this Cookbook today.

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