Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips

Cherry Chocolate Pecan Pie

I'm a pie baker and this is one my family frequently requests. With the brandy infused cherries and chocolate chips, it's an awesome twist on a pecan pie.—Sonya Labbe, Santa Monica, California

8 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

3/4 cup dried cherries
1/2 cup brandy
CRUST:
1-1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup canola oil
3 tablespoons 2% milk
FILLING:
1/3 cup butter, softened
1-1/2 cups sugar
3 eggs
3/4 cup all-purpose flour
1/8 teaspoon salt
1 cup chopped pecans
2 ounces semisweet chocolate, chopped
Chocolate whipped cream, optional

Directions

In a small bowl, combine cherries and brandy. Cover and refrigerate
for 1 hour.
In a small bowl, combine the flour, sugar and salt. Combine oil and
milk; using a fork, stir oil mixture into flour mixture just until
blended. Pat evenly onto the bottom and up the sides of a greased
9-in. pie plate; set aside. Drain cherries, reserving 1 tablespoon

2 of 2

Cherry Chocolate Pecan Pie (continued)

Directions (continued)

brandy; set aside.
For the filling, in a large bowl, cream butter and sugar until light
and fluffy. Beat in eggs and reserved brandy. Combine flour and
salt; gradually add to creamed mixture. Fold in the pecans,
chocolate and cherries; pour into prepared pastry.
Bake at 325° for 40-45 minutes or until golden brown. Cover edges
with foil during the last 15 minutes to prevent overbrowning if
necessary. Cool on a wire rack. Serve with whipped cream if desired.
Refrigerate leftovers. Yield: 8 servings.

Editor's Note:For chocolate whipped cream, beat 1/2 cup heavy whipping cream until it begins to thicken. Add 2 tablespoons chocolate syrup and beat until stiff peaks form.

Nutrition Facts: 1 piece (calculated without whipped cream) equals 612 calories, 30 g fat (8 g saturated fat), 100 mg cholesterol, 195 mg sodium, 79 g carbohydrate, 3 g fiber, 8 g protein.