CRANBERRY CHOCOLATE PIE
Cranberries and chocolate are meant to be together. Have you ever had that bark from Costco? It’s dark chocolate quinoa bark with dried cranberries in it. You can’t stop eating it.
The flavors are fire.
- FRESH CRANBERRIES – You can use frozen cranberries here too.
- SEMI-SWEET CHOCOLATE CHIPS – If you don’t mind things extra sweet you could use milk chocolate or dark if that’s what you like.
- WALNUTS – I like the buttery texture of walnuts but you can use pecans too.
- PIE CRUST
- RUM EXTRACT – I don’t use real rum here but you could substitute 2 tablespoons of rum for this if you like.
CAN I MAKE THIS AHEAD OF TIME?
Yes, this pie freezes great. You can freeze up to two months.
OTHER THANKSGIVING RECIPES:
Yield: 8 servings
Cranberry Chocolate Pie is a gooey chocolate and cranberry pie with walnuts. Festive and delicious! The perfect dessert at Thanksgiving or Christmas.
- Dough for single-crust pie
semisweet chocolate chips
Roll pie crust out on a floured surface to larger than a 9-inch pie plate. Crimp edge. Refrigerate 30 minutes. Preheat oven to 450°.
Line unpricked crust with foil. Fill with pie weights, dried beans or uncooked rice. Bake for 15-20 minutes or until edge is light golden brown. Remove foil and weights and cook 5 minutes longer. Remove and cool while you prepare the filling:
Reduce oven temperature to 350° F.
In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust.
Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Serve warm or cold. Refrigerate leftover pie.
Calories: 439, Fat: 31g, Saturated Fat: 14g, Trans Fat: 0.5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 7g, Cholesterol: 93mg, Sodium: 118mg, Potassium: 232mg, Carbohydrates: 36g, Fiber: 3g, Sugar: 28g, Protein: 6g, Vitamin A: 465%, Vitamin C: 2%, Calcium: 43%, Iron: 2%