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A beautiful pie with bright, tangy cranberries balanced beautifully with rich, velvety chocolate and the crunch of toasty walnuts all nestled in a flaky, buttery crust. The perfect pie for your Holidays!

I’m always looking for unique and different dessert recipes for the Holidays! Something outside the realm of traditional desserts. This Cranberry Chocolate Walnut Pie is that dessert. It’s the perfect blend of tart, sweet, and nutty flavors.

It is reminiscent of a pecan pie, with a similar caramel type filling with walnuts instead of pecans. The added burst of tart cranberries and chocolate chips elevates this pie beyond the traditional pecan pie.

I love this time of year when cranberries are lining the shelves of the produce departments at our local grocery stores. Those ruby red gems are one of my all-time favorite berries! Baking with them during Thanksgiving and Christmas is so much fun! Whether it is my Cranberry Orange Scones, or my homemade cranberry sauce, I love cranberries, and I love this pie!

If you love the combination of fruit, chocolate and nuts, this is the dessert for you!

Ingredients to gather

• Pastry for single-crust pie
• 3 large eggs
• ¾ cup granulated sugar
• ½ cup butter, melted
• 1 cup chopped walnuts
• 3 tablespoons all-purpose flour
• 1 cup fresh, or frozen, cranberries
• 2 tablespoons dark rum, or 1 tablespoon rum extract.
• 1 cup semi-sweet chocolate chips

Instructions

If you need the perfect pie crust with video instructions, this is my personal recipe, and the one I always use for my homemade pies. It has thousands of 5-star reviews. However, you can also use store-bought dough.

Roll the dough into a 1/8 inch thick circle. Transfer to a 9-inch pie plate. Trim the crust to ½ inch beyond the rim of the plate. Then flute your edges. Refrigerate the pie crust for 30 minutes while you prepare the pie filling.

Pre-baking or Blind Baking Pie Crust

Preheat the oven to 450° (F).

What is the purpose of pre-baking or blind baking a pie crust? It ensures a crisp, golden crust without a soggy bottom! (No one likes soggy bottoms! Although at a certain age it’s just going to happen, my friends! Oh…that’s right, we were talking pie crust!) In the “Joy of Cooking” older editions they suggested partially baking the pie crust. However, they have revised that suggestion and now advise it is best to fully bake the pie crust before filling.

The crust will not burn when baked a second time, although the edges sometimes darken, the pie crust will not burn. It defies logic…but then so do most two-year olds…and we still love’em.

Line the un-pricked crust with a double thickness of foil. Fill with pie weights.

TIP: Don’t have pie weights, use uncooked rice and dried beans.

Bake on the lower oven rack 15–20 minutes or until the edges are light golden brown. Cool on a wire rack.

Pre-baking really produces a nice golden crispy crust for single crust pies with creamy fillings. I highly recommend not skipping this step!

Preparing the pie filling

Reduce the oven setting to 350°(F).

In a large bowl, add the eggs, sugar and melted butter.

Beat until well combined with a wire whisk. Gradually add flour until blended.

Stir in the walnuts, fresh, or thawed, cranberries, 1 cup of semi-sweet chocolate chips, and dark rum or rum extract. That’s it for the pie filling!

Pour filling into the pie’s pre-baked pie crust. Place the pie on a baking sheet to prevent any overflow from burning on the bottom of the oven. (I’m not a huge fan of cleaning my oven…but if you love it…skip that baking sheet!)

Baking Pie

Bake in the pre-heated 350°(F) oven for 30–35 minutes, until the top is bubbly, and the crust is golden brown. Cool on a wire rack.

Serving Cranberry Walnut Pie

Once the pie is completely cooled, if you like, you can garnish it with whipped cream, frosted cranberries, and mini-chocolate-chips, or serve with a scoop of vanilla ice cream. This pie doesn’t need a lot of “fluff”! It can stand on its own!

Your Cranberry Chocolate Walnut Pie is ready to be served. A stunning dessert that is as beautiful as it is delicious. Store any leftovers in the refrigerator, covered so it doesn’t dry out. You can store this pie for up to 5 days.

A little slice of heaven on a plate! A stunning dessert that is as beautiful as it is delicious!

Enjoy the sweet rewards of your effort, and savor each bite of this decadent creation!

Whether you’re preparing for a festive holiday gathering, hosting a dinner party, attending a holiday church pot luck, or simply craving something special, this pie will impress with every bite.

Favorite Cranberry Recipes

• Cranberry Orange Jello Salad
• Cranberry Apple Fluff Salad
• Bakery Style Cranberry Orange Breakfast Muffins
• Cranberry Walnut Jello Salad
• Cranberry Apple Pie
• Turkey and Cranberry Sauce Sliders from Sandra’s Easy Cooking

Thanks so much for stopping by and visiting today! I really hope you’ll add this superb pie to your baking list this holiday season! It won’t disappoint.

Happy Nesting!

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