Cranberry Chocolate Nut Pie
This pie recipe is perfect when served right from the oven. The combination of chocolate, cranberries, and nuts will warm you even on the chilliest of days.
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Cranberry Chocolate Nut Pie
Directions
- In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
- Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
- 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.
- Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream
Directions
- 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)
- Per serving:
- 507 kcal ,
- 24 g fat
- (8 g sat. fat ,
- 81 mg chol. ,
- 160 mg sodium ,
- 61 g carb. ,
- 2 g fiber ,
- 7 g pro.