Food & Drink

Cranberry-chocolate nut pie

Cranberry-chocolate nut pie

3/4 cup dried cranberries

1/2 cup brandy or orange juice

1 recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. package)

1/3 cup butter, melted and cooled

1 1/2 cups sugar

3 eggs

1/8 teaspoon salt

1 cup chopped walnuts

3/4 cup all-purpose flour

2 ounces white baking bars, chopped

Sweetened Whipped Cream (recipe below; optional)

Makes 10 servings.

In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.

Preheat oven to 325 degrees. Prepare pastry and line 9-inch pie plate. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until combined. Stir in cranberries and 1 tablespoon of the reserved brandy mixture.

Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.

Top with Sweetened Whipped Cream.

Sweetened whip cream:

In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form.

Refrigerate until ready to use.

Nutritional information per serving: 507 cal, 24 g fat (8 g sat. fat), 81 mg cholesterol, 160 mg sodium, 61 g carbohydrates, 2 g fiber, 7 g protein.

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