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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Cranberry Chocolate Nut Pie
- 3/4 cup dried cranberries
- 1/2 cup brandy or orange juice
- 1 recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
- 1/3 cup butter, melted and cooled
- 1 1/2 cups sugar
- 3 eggs
- 1/8 teaspoon salt
- 1 cup chopped walnuts
- 3/4 cup all-purpose flour
- 2 ounces white baking bars, chopped
- Sweetened Whipped Cream, see below (optional)
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 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 chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
- Servings Per Recipe 10,
- cal. (kcal) 507,
- Fat, total (g) 24,
- chol. (mg) 81,
- sat. fat (g) 8,
- carb. (g) 61,
- fiber (g) 2,
- pro. (g) 7,
- vit. A (IU) 243,
- sodium (mg) 160,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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