Cherry Chocolate Pecan Pie |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I'm a pie baker and this is one my family frequently requests. With the brandy infused cherries and chocolate chips, it's an awesome twist on a pecan pie.Sonya Labbe, Santa Monica, California Ingredients:
3/4 cup dried cherries |
1/2 cup brandy |
crust: |
1-1/4 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
1/4 cup canola oil |
3 tablespoons 2% milk |
filling: |
1/3 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
3/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1 cup chopped pecans |
2 ounces semisweet chocolate, chopped |
chocolate whipped cream, optional |
Directions:
1. In a small bowl, combine cherries and brandy. Cover and refrigerate for 1 hour.
2. In a small bowl, combine the flour, sugar and salt. Combine oil and milk; using a fork, stir oil mixture into flour mixture just until blended. Pat evenly onto the bottom and up the sides of a greased 9-in. pie plate; set aside. Drain cherries, reserving 1 tablespoon brandy; set aside.
3. For the filling, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and reserved brandy. Combine flour and salt; gradually add to creamed mixture. Fold in the pecans, chocolate and cherries; pour into prepared pastry.
4. Bake at 325° for 40-45 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired. Refrigerate leftovers. Yield: 8 servings.
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