Chocolate Cranberry Pecan Pie
Makes 1 (9-inch) deep-dish pie
  • 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
  1. 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.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly with plastic wrap, and refrigerate for 30 minutes.
  3. Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with cooking spray.
  4. 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.
  5. 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.
  6. For chocolate layer: In a medium bowl, whisk together cooled chocolate, sugar, flour, and egg. Spread into prepared piecrust, and refrigerate for 10 minutes.
  7. 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.
  8. 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.
Recipe by Paula Deen Magazine at