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Cherry Chocolate Pecan Pie


  • 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
  • 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


  • 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.


Average Rating:
  • SuperSandy
    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:


  • Dec 31, 1969

    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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