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This is a brilliant looking pie that is perfect for the season – Cranberry Chocolate Pecan Pie

Ingredients
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Single-Crust Pie Pastry
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup finely chopped pecans
3/4 cup all-purpose flour
3/4 teaspoon vanilla extract
1/2 cup (heaping, if you like) semi-sweet chocolate chips
Whipped Cream (optional) for garnish

Directions

1. In small bowl combine dried cranberries and OJ or brandy. Cover and chill for at least 1 hour.

2. Preheat oven to 325 degrees F.

3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in pecans, flour and chocolate chips until just combined. Stir in cranberries/OJ 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 whipped Cream.

Makes 10 servings.

METHOD

Before you begin, soak 3/4 cup of dried cranberries in 1/2 cup of orange juice for an hour or more.
Then melt and cool 1/3 cup of butter. Whisk in 1 1/2 cups of sugar and 3 eggs.
Stir in 3/4 cup of flour and a cup of finely chopped pecans.
Followed by the soaked cranberries and 1/2 cup of semi-sweet chocolate chips.
Pour the mixture into an un-baked pie shell.
Slide it into a pre-heated oven and bake for 65 minutes. Cover with foil for the last 30 minutes, if needed, to prevent the top from getting too dark.
This baked up beautifully, except for that pecan crater that formed on the bottom right section of the pie (as seen in the picture above). Here’s a closer look at that:Oh well. It adds character. My advice, if this happens to your pie….top that slice with extra whipped cream. No one will be the wiser.  : )
Chill the pie for an hour or so (mine chilled overnight) then slice it up…
And enjoy!

By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
Subscribe and let’s get cooking!!

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