Chocolate Walnut Cranberry Pie
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.
Servings: 8
Calories: 508kcal
Ingredients
- 1 9-inch refrigerated pie crust
- 1 ⅓ cups cranberries ,fresh or frozen
- 1 cup shelled walnuts (break into smaller pieces if very large)
- ¾ cup coarsely chopped semi-sweet baking chocolate (1 to 1 ½ bars)
- 3 eggs
- ¾ cup packed brown sugar
- ¾ cup maple syrup
- 3 tablespoons all-purpose flour
Instructions
- 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.
Notes
Adapted from A Dash of Sanity Chocolate Pecan Cranberry Pie.
Nutrition
Calories: 508kcal | Carbohydrates: 67g | Protein: 7g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 136mg | Potassium: 316mg | Fiber: 3g | Sugar: 45g | Vitamin A: 110IU | Vitamin C: 2.4mg | Calcium: 90mg | Iron: 2.8mg