Chocolate Nut Pie with Brandied Cherries

Chocolate Nut Pie with Brandied Cherries + enlarge image
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2 users rated this recipe an average rating of 3.0
Makes:
10 servings
Prep:
30 mins
Bake:
1 hr 5 mins 325°F
Stand:
1 hr
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Chocolate Nut Pie with Brandied Cherries

Ingredients
3/4
cup dried tart red cherries
1/2
cup brandy or orange juice
1
Recipe Single-Crust Pie Pastry or 1/2 of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust)
1/3
cup butter, melted and cooled
1 1/2
cups sugar
3
eggs
1/8
teaspoon salt
3
ounces bittersweet chocolate, chopped
 
Sweetened Whipped Cream (optional)

Directions

  1. In small bowl combine dried cherries and brandy. Cover and let stand for 1 hour. Drain and reserve 1 tablespoon of the brandy.
  2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
  3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and 2 ounces of the chopped chocolate just until combined. Stir in drained cherries and the 1 tablespoon reserved brandy. Spoon filling into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Sprinkle with remaining chopped chocolate. Cool on a wire rack.
  4. To serve, top with Sweetened Whipped Cream. Makes 10 servings.

Sweetened Whipped Cream

Ingredients

1
cup whipping cream
2
tablespoons sugar
1/2
teaspoon vanilla

Directions

  1. In chilled large mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Makes about 2 cups.

Pastry for a Single-Crust Pie

Ingredients

1 1/4
1/4
teaspoon salt
1/3
cup shortening
4
tablespoons cold water

Directions

  1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time until all the flour is moistened. Form pastry into a ball.
  2. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it. Trim pastry to 1/2 inch beyond the edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not pick pastry.

Nutrition Facts

(Chocolate Nut Pie with Brandied Cherries)
    Per serving:
  • 507 kcal cal.,
  • 25 g fat
  • (9 g sat. fat,
  • 8 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 80 mg chol.,
  • 155 mg sodium,
  • 63 g carb.,
  • 3 g fiber,
  • 39 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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