Chocolate cranberry pecan pie. I made this for our Christmas dessert. The original recipe, from Miss Grimble Presents Delicious Desserts by Sylvia Balser Hirsch, was for a New Orleans chocolate-pecan pie, and the tartness of the fresh cranberries I added helped to offset the richness somewhat. Dried cranberries can be used instead, though I like the juiciness that the fresh ones added.
Chocolate cranberry pecan pie
1 unbaked 9" pie shell
2 eggs
1 c sugar
4 Tbs cornstarch
8 Tbs butter (1 stick), melted
1 c pecans, chopped
1 c chocolate chips
1 c fresh, whole cranberries
whipped cream for garnish
Lightly whisk eggs together. Then add sugar and cornstarch and mix well. Blend in the melted butter. Stir in pecans, chocolate chips, and cranberries and pour the mixture into the unbaked pie shell. Bake at 350 degrees for 45-50 min. Let cool. Garnish with whipped cream.
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