Crustless Cranberry Pie

Crustless Cranberry Pie

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"Light, super simple, and delicious dessert. Great with vanilla ice cream."
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55 m servings 335 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
  2. 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.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 997 Ratings

Most helpful positive review

I made this twice and both times it was gone in a day. I did change some things both time I made it 1. used 1/4 almond extract & 3/4 vanilla 2. added 1/2 tsp cinnamon & 1/4 tsp ground clove to t...

Most helpful critical review

I made this twice, first with fresh cranberries, and it was odd in a very good way, and the second time I made it with frozen cranberries and it was a disaster. First, the cranberries unmelted m...

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I made this twice and both times it was gone in a day. I did change some things both time I made it 1. used 1/4 almond extract & 3/4 vanilla 2. added 1/2 tsp cinnamon & 1/4 tsp ground clove to t...

This is the best cranberry dish I've ever made. I made it with a brown sugar/walnut topping (1/4 cup walnuts, 1/3 cup brown sugar, 2 tablespoons butter, 2 tablespoons flour mixed together), whic...

Oh wow!! What a sweet surprise!! This was SO GOOD! It was yummy cranberry goodness surrounded by a tasty, tasty cake-thing. I would describe the texture of the "cake" as a cross between a ca...

PROS: A mix and dump pie that makes its own crust, nothing could be easier. Without exception, everyone liked it - even those picky eaters who wouldn't touch my homemade Cranberry Chutney - and ...

I searched for this recipe since I had lost mine. I love it! It is easier to make, however, if you just put the cranberries and nuts in the prepared pan and pour the batter over them. Glad I ...

I love this recipe and you can make it in an 8x8" square pan without altering anything. I used 100% whole wheat pastry flour and I added a streusle topping, before baking. Enjoy!

Love this pie! Totally different from anything that I have ever made/eaten! Beautiful presentation with the contrast of red & white. I even lowered the calories by using half splenda for the ...

Outstanding exactly as written. You can reduce the berries to 1.5 cups if you're really not fond of tartness or if your berries aren't quite ripe. Leave everything else the same. I have always u...

I did this with cranberries & blackberries, no nuts, 1/2 Rice flour and 1/2 spelt flour it was wonderful!

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