Prepare the Cranberry Topping: Preheat your oven to 350°F (175°C). Lightly coat a 9-inch pie dish or cake pan with grease. Spread the halved cranberries evenly over the bottom of the dish. Sprinkle the chopped walnuts and ½ cup of sugar over the cranberries, ensuring an even distribution.

Make the Cake Batter: In a medium bowl, beat the eggs with the ¾ cup of sugar until well combined and slightly frothy. Gradually add the melted, cooled butter, mixing until smooth. Slowly fold in the flour until just combined, creating a thick batter.

Assemble the Pie: Pour the batter over the cranberry-walnut mixture in the dish, spreading it gently to cover the entire surface. The batter will rise over the cranberries as it bakes, creating a cake-like topping.

Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool and Serve: Let the pie cool for 10-15 minutes before slicing. Serve either warm or at room temperature, and for an extra treat, top with a scoop of vanilla ice cream or a dollop of whipped cream.