Cranberry Chocolate Pie

Cranberry Chocolate Pie is a gooey chocolate and cranberry pie with walnuts. Festive and delicious! The perfect dessert for Thanksgiving or Christmas.

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.

Cranberry chocolate pie slice

INGREDIENTS

  • 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.
  • EGGS
  • SUGAR
  • PIE CRUST
  • BUTTER
  • RUM EXTRACT – I don’t use real rum here but you could substitute 2 tablespoons of rum for this if you like.

Cranberry chocolate pie

CAN I MAKE THIS AHEAD OF TIME?

Yes, this pie freezes great. You can freeze up to two months.

Cranberry chocolate pie slice

OTHER THANKSGIVING RECIPES:

Cranberry chocolate pie

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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
  • 3
    large eggs
  • 3/4
    cup
    sugar
  • 1/2
    cup
    butter
    melted
  • 3
    tablespoons
    all-purpose flour
  • 1
    cup
    chopped walnuts
  • 1
    cup
    fresh cranberries
  • 1
    cup
    semisweet chocolate chips
  • 2
    teaspoons
    rum extract

  1. 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°.

  2. 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:

  3. Reduce oven temperature to 350° F.

  4. 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.

  5. 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%

cranberry chocolate pie

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