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Cranberry Chocolate Nut Pie

Makes: 10 servings
Prep 30 mins Bake 325°F1 hr 5 mins Chill 1 hr
Cranberry Chocolate Nut Pie
Ingredients
  • 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)
Directions

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.

Sweetened Whipped Cream
Ingredients
  • 1  cup  whipping cream
  • 2  tablespoons  sugar
  • 1/2  teaspoon  vanilla
Directions

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).

Nutrition Facts (Cranberry Chocolate Nut Pie)
  • 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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