Cranberry Chocolate Pie
Cranberry Chocolate Pie is a gooey chocolate and cranberry pie with walnuts. Festive and delicious! The perfect dessert for Thanksgiving or Christmas.
CRANBERRY CHOCOLATE PIE
Cranberries and chocolate are meant to be together. Have you ever had that bark from Costco? It’s dark chocolate quinoa bark with dried cranberries in it. You can’t stop eating it.
The flavors are fire.
INGREDIENTS
- FRESH CRANBERRIES – You can use frozen cranberries here too.
- SEMI-SWEET CHOCOLATE CHIPS – If you don’t mind things extra sweet you could use milk chocolate or dark if that’s what you like.
- WALNUTS – I like the buttery texture of walnuts but you can use pecans too.
- EGGS
- SUGAR
- PIE CRUST
- BUTTER
- RUM EXTRACT – I don’t use real rum here but you could substitute 2 tablespoons of rum for this if you like.
HOW DO I BLIND BAKE A CRUST?
You can line a pie crust with foil and fill it with pie weights, dried beans, or rice. Blind baking a crust helps it to not shrink.
CAN I MAKE THIS AHEAD OF TIME?
Yes, this pie freezes great. You can freeze up to two months.
OTHER THANKSGIVING RECIPES:
- Cranberry Fluff
- Classic Stuffing Recipe
- Green Bean Casserole
- Twice Baked Potatoes
- Scalloped Potatoes
- Corn Souffle
- Ruth’s Chris Sweet Potatoes
- Lion House Rolls
- Slow Cooker Mashed Potatoes
- Cranberry Sauce
- ALL MY PIE RECIPES
Cranberry Chocolate Pie
Cranberry Chocolate Pie is a gooey chocolate and cranberry pie with walnuts. Festive and delicious! The perfect dessert at Thanksgiving or Christmas.
Ingredients
- Dough for single-crust pie
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup butter, melted
- 3 tablespoons all-purpose flour
- 1 cup chopped walnuts
- 1 cup fresh cranberries
- 1 cup semisweet chocolate chips
- 2 teaspoons rum extract
Instructions
- Roll pie crust out on a floured surface to larger than a 9-inch pie plate. Crimp edge. Refrigerate 30 minutes. Preheat oven to 450°.
- Line unpricked crust with foil. Fill with pie weights, dried beans or uncooked rice. Bake for 15-20 minutes or until edge is light golden brown. Remove foil and weights and cook 5 minutes longer. Remove and cool while you prepare the filling:
- Reduce oven temperature to 350° F.
- 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. Serve warm or cold. Refrigerate leftover pie.
Notes
Source: Taste of Home
Calories: 439kcal, Carbohydrates: 36g, Protein: 6g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 93mg, Sodium: 118mg, Potassium: 232mg, Fiber: 3g, Sugar: 28g, Vitamin A: 465IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 2mg
Recipe seemed easy enough I’m a pretty good baker but I just must have done something wrong because I couldn’t get this pie to set up. I covered with foil and baked longer but still jiggly in the center I’m hoping as it cools it will set up. I have high hopes for the flavor.
I love your new cookbook!
I have made several of your recipes!
Thank you!
Absolutely LOVED this pie. I will say I didn’t have semi sweet chips so I used milk chocolate and it was very sweet. Next time I will make sure I have semi sweet like the recipe says. Other than that it was a beautiful and delicious pie!