Taste of Home
Cherry Chocolate Pecan Pie
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
YIELD: 8 servings.
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
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
-
1/8 teaspoon salt
-
3 large eggs
-
3/4 cup all-purpose flour
-
1 cup chopped pecans
-
2 ounces semisweet chocolate, chopped
-
Sweetened whipped cream, optional
Directions
-
1.
Preheat oven to 325°. Toss cherries with brandy; let stand, covered, 1 hour.
-
2.
For crust, mix flour, sugar and salt. Whisk together oil and milk; add to flour mixture, tossing with a fork just until blended. Press onto bottom and up sides of a greased 9-in. pie plate.
-
3.
For filling, drain cherries, reserving 1 tablespoon brandy. Beat butter, sugar and salt until blended; gradually beat in eggs and reserved brandy. Stir in flour. Fold in pecans, chocolate and cherries; pour into crust.
-
4.
Bake until top is golden brown, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts
1 piece: 612 calories, 30g fat (8g saturated fat), 100mg cholesterol, 195mg sodium, 79g carbohydrate (52g sugars, 3g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC