Cranberry Chocolate Nut Pie – a sweet and delicious combination of brandy soaked cranberries, white chocolate and walnuts all wrapped up in a flaky crust.
Happy Valentine’s Day! I hope you are enjoying time with your loved ones doing something fun. Sometimes nothing says love more than a homemade meal or dessert. Are you cooking today? Maybe you got lucky enough to go out over the weekend! But if you’re still looking for something homemade, maybe a pie could be the perfect Valentine.
Pie No. 7 didn’t last long at our house. My son and his roommate are starting to figure out this weekly pie thing! And, I’m so glad we have someone to help us eat all this pie. This Cranberry Chocolate Nut Pie received unsolicited positive reviews, which means it was very good. My husband and I each had one piece and the rest was whisked away never to return.
One of the things I really like about this pie was the basic list of readily available ingredients. I also like a pie that is simple. Mix it up, pour it in a crust and bake. There’s lots to love about this pie, just not the great taste. So let’s make a pie!
This recipe calls for dried cranberries soaked in brandy or orange juice.
I had brandy on hand so I went with the Korbel.
(I have brandy but no orange juice – what does that say about my kitchen?)
In a small bowl, combine the cranberries and brandy.
Cover and chill at least 1 hour. Drain and reserve 1 tablespoon of brandy.
You will also need sugar, salt, walnuts, butter, flour, white chocolate baking bars, chopped
(I used white chocolate chips), eggs and one unbaked single pie crust.
Lightly whisk the eggs in a large mixing bowl.
Add the melted, cooled butter …
… 1/8 teaspoon salt,
1 1/2 cups sugar,
And blend it all together.
Then add the flour …
… and the walnuts …
… and the white chocolate chips …
… add the drained soaked cranberries and don’t forget …
to add the reserved 1 tablespoon of brandy used to soak the cranberries.
Mix well until blended.
Spoon filling into an unbaked pastry.
And bake in a preheated 325 degree oven for 65 minutes.
This pie puffs up while cooking but the filling will settle once cooled.
Cover loosely with foil for the last 30 minutes of baking to prevent over-browning.
Allow the pie to cool before cutting (if you can wait that long).
Top with sweetened whipped cream or a topping of your choice.
Enjoy! Oh and don’t forget to share with someone you love.
No. 7 - Cranberry Chocolate Nut Pie
Cranberry Chocolate Nut Pie - a sweet and delicious combination of brandy soaked cranberries, white chocolate and walnuts all wrapped up in a flaky crust.
Recipe type: Pie, Dessert
Serves: 8 servings
- ¾ cup dried cranberries
- ½ cup brandy or orange juice
- 1 single-crust pastry
- ⅓ cup unsalted butter, melted and cooled
- 1½ cups sugar
- 3 eggs, lightly beaten
- ⅛ teaspoon salt
- 1 cup chopped walnuts
- ¾ cup all-purpose flour
- 2 oz. white baking bars, chopped (or white chocolate chips)
- Sweetened Whipped Cream (optional)
- In a small bowl combine cranberries and brandy. Cover and chill at least 1 hour. Drain and reserve 1 tablespoon of brandy.
- Preheat oven to 325 degrees. Prepare pie crust.
- For filling, in medium bowl combine butter, sugar, eggs and salt. Stir in walnuts, flour, and white chocolate chips. Stir in cranberries and reserved 1 tablespoon brandy. Spoon filling into pastry-lined pie plate.
- Bake 65 minutes, loosely covering pie with foil for the last 30 minutes of baking. Cool on wire rack. Top with sweetened whipped cream. Makes 10 servings.
(Adapted from the Better Homes and Gardens All-Time Favorites 2010 Cookbook)
Thanks so much for stopping by! Please check back later this week for photos of our Asheville, North Carolina adventure.