Food & Drink

Cranberry-chocolate nut pie

3/4 cup dried cranberries1/2 cup brandy or orange juice1 recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. package)1/3 cup butter, melted and cooled1 1/2 cups sugar3 eggs1/8 teaspoon salt1 cup chopped walnuts3/4 cup all-purpose flour2 ounces white baking bars, choppedSweetened 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.


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.