Cranberry Chocolate Walnut Pie
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!
Ingredients
- Pastry crust for single-crust pie
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup butter melted
- 3 tablespoons all-purpose flour
- 1 cup chopped walnuts
- 1 cup fresh or frozen cranberries, thawed
- 1 cup semi-sweet chocolate chips
- 2 tablespoons rum or 1 tablespoon rum extract
Instructions
- On a light floured surface, 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 plate; flute the edge.
- Refrigerate 30 minutes. Preheat oven to 450°(F)
- Line the un-pricked chilled crust with double-thickness foil. Fill with pie weights, dried beans or uncooked rice. Bake on the lower oven rack 15–20 minutes or until the edges are light golden brown. Cool on a wire rack.
- Reduce the oven setting to 350°(F)
- In a large bowl, beat the eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in the remaining ingredients. Pour into the pre-baked pie crust.
- Bake 30–35 minutes or until the top is bubbly, and the crust is golden brown. Cool on a wire rack. Serve with whipped cream or vanilla ice cream. Refrigerate leftovers.
Nutrition
Serving: 1gCalories: 336kcalCarbohydrates: 32gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 11gCholesterol: 70mgSodium: 126mgFiber: 2gSugar: 24g
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