This festive Chocolate Walnut Cranberry Pie is both sweet and tart, and a great change from a typical pecan pie, making it a great addition to any holiday dessert table.
Chocolate Walnut Cranberry Pie
Welcome to Day 3 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event.
If you love pie (who doesn’t) you need this chocolate walnut cranberry pie in your life! That is, if you already like the chocolate, walnuts, and cranberries that’s in it. If you don’t, then you don’t need this pie, sorry. It’s a great change from pecan pie, and absolutely full of flavor. Both really sweet and really tart. I plan to freeze what we didn’t already eat for Christmas dessert, but it would be great to make for a party or to give to neighbors and friends.
Check out all the great sweet treats shared by the rest of the #ChristmasWeek participants after the recipe for this amazing chocolate walnut cranberry pie, adapted from A Dash of Sanity Chocolate Pecan Cranberry Pie.
Chocolate Walnut Cranberry Pie
- 1 9-inch refrigerated pie crust
- 1 1/3 cups cranberries ,fresh or frozen
- 1 cup shelled walnuts (break into smaller pieces if very large)
- 3/4 cup coarsely chopped semi-sweet baking chocolate (1 to 1 1/2 bars)
- 3 eggs
- 3/4 cup packed brown sugar
- 3/4 cup maple syrup
- 3 tablespoons all-purpose flour
- Preheat oven to 400 degrees F.
- Roll out pie crust and place evenly into a 9 inch pie pan. Pour the cranberries on top of the unbaked pie crust, followed by the walnuts and chopped chocolate.
- In a medium mixing bowl, beat the eggs, then add the brown sugar and beat until the sugar is dissolved (make sure to break up any lumps of sugar). Add the maple syrup and then slowly add the flour, beating while adding, until all the flour is incorporated. Pour the mixture over the cranberries, walnuts, and chocolate.
- Bake in the preheated oven for 15-20 minutes, then cover with cooking spray coated aluminum foil. Bake for 15-25 minutes more, or until the crust is golden brown and the filling is set in the center of the pie. Allow to cool completely on a raised wire rack before slicing, about 2 hours at room temperature.
Recipes from Day 3 of Christmas Week! Please visit all our talented participants:
Nutella Ganache from Cravings of a Lunatic
Dark Chocolate Turtle Cups from Try Anything Once Culinary
Holiday Marshmallow Oreo Santa’s Hats from Desserts Required
Cranberry Gin Fizz from Poet in the Pantry
Peppermint Mocha Fudge from The Redhead Baker
Petit Pains au Chocolat aux Amandes (Petite Chocolate Almond Croissants) from Pineapple and Coconut
Salted Caramel Cashews from All Roads Lead to the Kitchen
Hazelnut Crescents from Amee’s Savory Dish
Bacon Butter Toffee from Comfortably Domestic
Grandma’s Scottish Shortbread from Farm Fresh Feasts
OREO Snowball Cookies from Flour On My Face
Holiday Triple Chocolate Bark from Mother Would Know
Classic Chocolate Crinkles from Daily Appetite
Orange Cardamom Slice and Bake Cookies from Savory Experiments
Homemade Maple Candy from Cooking In Stilettos
Cranberry Cherry Spice Cake Trifle from Food Babbles
No Bake Peppermint Oreo Cheesecake from Big Bear’s Wife
Cream Puffs with Cranberry Orange Sauce from Everyday Southwest
Mini No Bake Eggnog Cheesecake from From Gate to Plate
Chewy Sugar Cookies from Karen’s Kitchen Stories
Pignolata-Italian Honey Balls from Savoring Italy
Caramel Chocolate Cups with Peppermint Chips from Dixie Chik Cooks
Maple Gingerbread Marshmallows from The Tomato Tart