This Chocolate Cranberry Pecan Pie is a dessert full of equally delicious layers of chocolate, buttery syrup filling, and a fruit and nut mixture.
Chocolate Cranberry Pecan Pie
Makes 1 (9-inch) deep-dish pie
Ingredients
- Crust:
- 3 cups all-purpose flour
- ⅓ cup sugar
- 1½ teaspoons kosher salt
- 9 tablespoons cold unsalted butter, cut into ½-inch pieces
- 9 tablespoons ice water
- Chocolate layer:
- 8 ounces bittersweet chocolate, melted and slightly cooled
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 large egg
- Filling:
- 4 large eggs
- 1 cup sugar
- ½ cup dark corn syrup
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- ¾ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1¾ cups pecan halves
- ¾ cup fresh or drained thawed frozen cranberries
- 1 tablespoon heavy whipping cream
- Garnish: sweetened whipped cream
Instructions
- For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, and pulse until mixture is crumbly, about 30 seconds. With processor running, add water in a slow, steady stream just until a dough forms.
- Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly with plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with cooking spray.
- On a lightly floured surface, roll dough to a 13-inch circle. Press into bottom and up sides of prepared pan. Fold edges under, and crimp as desired. Freeze for 10 minutes.
- Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. Bake until edges are set, about 13 minutes. Leave oven on.
- For chocolate layer: In a medium bowl, whisk together cooled chocolate, sugar, flour, and egg. Spread into prepared piecrust, and refrigerate for 10 minutes.
- For filling: In a large bowl, whisk together eggs, sugar, corn syrup, melted butter, vanilla, and salt until smooth; whisk in flour. Stir in pecans and cranberries, and gently pour onto chocolate layer. Lightly brush edges of piecrust with cream.
- Bake in bottom-third of oven until crust is golden brown and filling is set, about 75 minutes, loosely covering with foil to prevent excess browning. Let cool completely in pan on a wire rack before serving. Garnish with whipped cream, if desired. Store in an airtight container for up to 3 days.
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