Janets Crustless Cranberry Pecan Piecake Recipes

CRUSTLESS PECAN PIE IN A BOWL

Steps:

• Melt the butter in a small ceramic bowl in the microwave.
• Add the second set of ingredients to the melted butter in the bowl and whisk.
• Add the xanthan gum a little at a time while whisking so it doesn't clump, then add the collagen and whisk again. The collagen will probably be a bit clumpy but the clumps will dissolve when you whisk the mixture after heating it.
• Microwave for 1 minute, then whisk the "caramel" smooth. Microwave for another minute or until the caramel is a golden color (not super dark or thick). Whisk again.
• Let the caramel cool off for a minute or two.
• Add the egg yolk and whisk smooth. Stir in the pecans (chopped fine or left in halves and pieces according to your preference). It's best if the pecans aren't frozen.
• Microwave for 50 seconds or until nearly set all the way through but still a bit wet on top in the center. Keep an eye on it and don't overcook - better underdone than overdone in this case! My microwave is on the weak side so you may want to check it at 30 seconds and keep close tabs on it from there.
• I recommend eating this warm with low-carb ice cream or a dab of Reddi-wip! It's not bad cold, either.
• Since this pecan pie contains protein of its own you can use it as a meal or snack (don't forget your veggies!), but it is pretty calorie dense so I don't recommend eating the whole thing as dessert after a heavy S meal. Share with someone or put half in the fridge for later.

CRUSTLESS CRANBERRY PIE

Steps:

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

NANTUCKET CHRISTMAS CRANBERRY PIE {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate.
• Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
• Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect.
• Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!

CRUSTLESS CRANBERRY PIE

Steps:

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

CRUSTLESS PECAN PIE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
• In a large bowl, whisk eggs until frothy. Add brown sugar blend, flour, syrup, margarine, vanilla, and salt; mix well. Pour mixture into pie plate. Place pecans on top of filling.
• Bake 35 to 40 minutes or until set. Let cool and serve. Refrigerate leftovers.

CRUSTLESS BLUEBERRY PIE

Steps:

• Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
• To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
• To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don't scramble them.
• Ad the eggs, extracts, and whisk to combine.
• Pour the wet mixture over the dry and stir to combine; don't overmix.
• Add 2 cups blueberries and stir to combine; batter is very thick.
• Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
• Evenly sprinkle 1/4 cup blueberries over the top.
• Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.

CRANBERRY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
• In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
• Bake in preheated oven for 45 to 50 minutes, until golden and set in center.

CRANBERRY PECAN PIE

Steps:

• Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.

JANET'S CRUSTLESS CRANBERRY-PECAN PIE/CAKE

Steps:

• 1. Preheat oven to 375 F. Grease glass pie plate or 9 in. square pan or loaf pan. or use a few foil mini-loaves. Don't fill too full. 2. Beat butter, sugar, eggs, vanilla until thick and fluffy; about 5 minutes. 3. Fold in flour by hand. Fold in fruit and nuts. Pour into prepared pan and spread evenly. 4. Bake 45 minutes (or longer) until tester comes out clean. Less for mini-pans. Bake well; the fruit is moist. 5. Serve warm or cold, alone or with frozen yogurt, ice cream or cool whip. Original recipe (on left) serves 16-340 calories per serving, in case you wanted to know.