Serves: 10
Total Calories: 334

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

At least 2 1/2 hours or up to 1 day before serving:

Preheat oven to 350°. In a small mixer bowl at medium speed, beat butter or margarine and sugar until creamy. Add egg and beat until well blended. At low speed, gradually add flour and salt beat just until mixture forms a ball. Pat evenly in the bottom of a 9-inch springform pan, forming a 1-inch edge up sides of pan.

Evenly sprinkle cranberries and nuts over pastry.

In the small mixer bowl at medium speed, beat eggs. Add corn syrup, sugar and butter or margarine. Beat at low speed until blended. Pour over cranberries and nuts. Bake for 1 hour or until center is almost set. Cool 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

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Banana Cream Pie
Chocolate Walnut Pie
Cranberry-Walnut Tart
Million Dollar Pie
Mocha Crunch Pie
Peppermint Chiffon Pie