Donna's cranberry walnut pie
This is similar to a pecan pie but the cranberries and walnuts add a whole new dimension. It has more color, more flavor but less calories. What a treat!
1 - 9 inch pie crust
- 3/4 cup Egg Beaters® 99% egg substitute or 3 eggs
- 2/3 cup brown sugar
- 2/3 cup light corn syrup
- 1/4 cup butter or margarine, melted
- 1 teaspoon vanilla
- 1-1/2 cups fresh cranberries
- 1 cup chopped walnuts
Preheat oven to 400 degrees. Place pie crust into a 9 inch pie pan. Set aside.
In a large bowl, combine Egg Beaters or eggs, brown sugar, corn syrup, butter, and vanilla. Beat well. Coarsely chop cranberries in a small food processor. Add cranberries and walnuts to the bowl. Stir until well mixed. Pour into pie shell.
Bake for 10 minutes. Turn oven down to 350 degrees and continue baking for 35 - 40 minutes or until set.
Nutritional information per serving:
Fat, gm.: 11
Protein, gm.: 3
Carbs, gm.: 37
Cholesterol, mg.: 10
Fiber, gm.: 0.7
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