Show Subscription Form






Cherry Chocolate Pecan Pie Recipe
Cherry Chocolate Pecan Pie Recipe photo by Taste of Home

Cherry Chocolate Pecan Pie Recipe

Read Reviews
3 1
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 8 servings

Ingredients

  • 3/4 cup dried cherries or dried cranberries
  • 1/2 cup brandy or cherry juice blend
  • 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 large eggs
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup chopped pecans
  • 2 ounces semisweet chocolate, chopped
  • Chocolate whipped cream, optional

Nutritional 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.

Directions

  1. In a small bowl, combine cherries and brandy. Cover and refrigerate for 1 hour.
  2. 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 brandy; set aside.
  3. 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.
  4. 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.
Originally published as Cherry Chocolate Pecan Pie in Taste of Home Christmas Annual Annual 2011, p144

Reviews for Cherry Chocolate Pecan Pie

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 6, 2013

"Haven't tried, but photo shows double crust and recipe does not, I would not use a double crust, please correct or verify. thanks."

Loading Image