Cranberry Chocolate Walnut Pie
For a showstopping holiday pie, I mix cranberries, chocolate and walnuts. A little touch of rum makes it even happier. —Lorrie Melerine, Houston, Texas
Total TimePrep: 30 min. + chilling Bake: 30 min. + cooling
- Pastry for single-crust pie (9 inches)
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup butter, melted
- 3 tablespoons all-purpose flour
- 1 cup chopped walnuts
- 1 cup fresh or frozen cranberries
- 1 cup (6 ounces) semisweet chocolate chips
- 2 tablespoons dark rum
- On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°.
- Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.
- In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust.
- Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Editor's NoteLet pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Crazy cranberry walnut rum pie in Taste of Home Christmas Annual 2015