Crustless Cranberry Pie

This crustless cranberry pie is easy to make with simple ingredients. Plus, it comes together quickly in just one bowl! It's the easy holiday dessert you never knew you needed.

Crustless Cranberry Pie Ingredients

Here's what you'll need to make this easy cranberry pie:

• Flour: This cranberry pie starts with a cup of all-purpose flour.
• Sugar: A cup of white sugar adds the perfect amount of sweetness.
• Salt: You might not think a pinch of salt would make much of a difference, but you'll miss it if you don't use it.
• Cranberries: Buy whole berries that are plump, firm, and unblemished. You can substitute frozen cranberries for fresh, but it will change the consistency of the batter, making it thicker.
• Nuts: This recipe calls for walnuts, but you can pecans if you'd rather.
• Eggs: Whole eggs add moisture and bind the batter together.
• Almond extract: Almond extract lends a subtly complex and nutty flavor. You can substitute vanilla extract if you'd like.

How to Make Cranberry Pie

It truly couldn't be easier to make crustless cranberry pie. You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make this festive dessert:

Combine the flour, sugar, and salt in a bowl. Add the berries and nuts, then toss to coat. Stir in melted butter, beaten eggs, and extract. Spread the batter in a greased pie pan, then bake until a toothpick inserted near the center comes out clean.

What to Serve With Cranberry Pie

Serve this cranberry pie warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream. Dust with powdered sugar before serving for a pretty, snowy effect.

How to Store Cranberry Pie

You can store this cranberry pie (wrapped in storage wrap or in an airtight container) at room temperature for up to 24 hours. After that, transfer the tightly wrapped pie to the fridge and store for up to three days.

Can You Freeze Crustless Cranberry Pie?

Yes! You can freeze this cranberry pie. Wrap the pie or individual slices of pie in one layer of storage wrap followed by one layer of aluminum foil. Freeze for up to one month. Thaw in the fridge overnight.

Allrecipes Community Tips and Praise

"Totally easy to put together and totally tasty," raves BUBINK. "Served this with vanilla ice cream and it was a major hit! Can't wait to try it with blueberries or raspberries when they're in season!"

"I have made this at least a dozen times," says Julie. "Every time I serve it, the people want the recipe. The only thing I changed is that I use 1 cup of finely chopped nuts instead of 1/2 cup. It's so easy! And tastes so good for dessert or for breakfast with your coffee!"

"I have made this pie several times and everyone has loved it," according to Mary Jo. "Since I don't care for walnuts, I substituted mini chocolate chips. This is a keeper!"

Editorial contributions by Corey Williams