Cherry Chocolate Pecan Pie Recipe

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

Cherry Chocolate Pecan Pie Recipe

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

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

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 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.
Originally published as Cherry Chocolate Pecan Pie in Taste of Home Christmas Annual Annual 2011, p144

Nutritional Facts

1 piece: 612 calories, 30g fat (8g saturated fat), 100mg cholesterol, 195mg sodium, 79g carbohydrate (52g sugars, 3g fiber), 8g protein.

  • 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
  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

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Reviews forCherry Chocolate Pecan Pie

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MY REVIEW
SuperSandy User ID: 8958377 255786
Reviewed Oct. 23, 2016

"I was VERY skeptical when a customer asked me to bake this for a birthday party, but it turned out wonderfully.

@viennarose7, the photo does not show a double crust, the top of the pie just browns and crusts over to look like one. Here's a photo sans whipped cream that's a much better depiction:
https://scontent-dft4-1.xx.fbcdn.net/t31.0-8/14711229_10153792305892890_7133929771929580607_o.jpg
."

MY REVIEW
[email protected] User ID: 6825484 179644
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."

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