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.
Fruitcake Pie
Fruitcake Pie
Prep Time
20 min
Cook Time
35 min
Yield
8 servings
Ingredients
- Dough for single-crust pie
- 1 cup pecan halves, divided
- 3/4 cup red candied cherries, divided
- 1/2 cup chopped dates
- 1/4 cup chopped candied pineapple
- 6 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 3 large eggs, room temperature, lightly beaten
- 1/2 cup light corn syrup
- 1/4 teaspoon each ground cloves, ginger and nutmeg
Directions
- 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.
- 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.
- 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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