Fruitcake Pie
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 8 servings.
This recipe came from a friend who knows how much we love fruitcake. The pie has similar flavors, but it’s more manageable to make than a large batch of fruitcake. I usually serve it with whipped cream. It’s excellent with ice cream, too.
Ingredients
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Dough for single-crust pie
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1 cup pecan halves, divided
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3/4 cup red candied cherries, divided
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1/2 cup chopped dates
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1/4 cup chopped candied pineapple
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6 tablespoons butter, softened
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1/2 cup packed brown sugar
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3 large eggs, room temperature, lightly beaten
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1/2 cup light corn syrup
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1/4 teaspoon each ground cloves, ginger and nutmeg
Directions
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1.
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 rim of plate; flute edge. Set aside. Chop 1/2 cup pecans; set remaining pecan halves aside. Chop 1/2 cup cherries; halve remaining cherries and set aside. Combine the dates, pineapple and chopped pecans and cherries; sprinkle over crust.
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2.
In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over fruit mixture. Top with the reserved pecan and cherry halves.
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3.
Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 519 calories, 27g fat (10g saturated fat), 107mg cholesterol, 219mg sodium, 68g carbohydrate (40g sugars, 2g fiber), 5g protein.
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