Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in 2-quart saucepan mix milk, yolks, 1/4 cup of sugar, and 2 tablespoons of corn starch. cook over medium heat until mixture boils and thickens stirring constantly. transfer to shallow dish and cover surface with plastic wrap and chill for 2 hours. meanwhile in 3 quart-saucepan stir 1 cup of berries with 2/3 cup of sugar, 3 tablespoons corn starch and one cup of water. heat to boiling over high heat. cook 2 minutes to thicken stirring constantly. remove from heat and stir in lemon juice and remaining butter. cool slightly and fold in remaining berries. spread chilled custard into pie shell. top with berry mixture and refrigerate for 3 hours until set.

Target recipe: grease 10 inch pie pan. spread cranberries over the bottom of pan. sprinkle them with the 1/2 cup sugar and chopped nuts. in a bowl, mix the eggs and beat well. add flour, remaining sugar, and butter to the beaten eggs. beat well. pour batter over cranberries. bake at 325* for 1 hour. serve hot with vanilla ice cream or serve warm/cool with whipped cream.