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Cherry Chocolate Pecan Pie

Total Time

Prep: 25 min. Bake: 40 min. + cooling

Makes

8 servings

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
Cherry Chocolate Pecan Pie Recipe photo by Taste of Home

Ingredients

  • 3/4 cup dried cherries or dried cranberries
  • 1/2 cup brandy or cherry juice blend
  • CRUST:
  • 1-1/4 cups 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
  • 1/8 teaspoon salt
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1 cup chopped pecans
  • 2 ounces semisweet chocolate, chopped
  • Sweetened whipped cream, optional

Directions

  1. Preheat oven to 325°. Toss cherries with brandy; let stand, covered, 1 hour.
  2. For crust, mix flour, sugar and salt. Whisk together oil and milk; add to flour mixture, tossing with a fork just until blended. Press onto bottom and up sides of a greased 9-in. pie plate.
  3. For filling, drain cherries, reserving 1 tablespoon brandy. Beat butter, sugar and salt until blended; gradually beat in eggs and reserved brandy. Stir in flour. Fold in pecans, chocolate and cherries; pour into crust.
  4. Bake until top is golden brown, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Editor's Note:For chocolate whipped cream, beat 1/2 cup heavy whipping cream until it begins to thicken. Add 2 tablespoons chocolate syrup and beat until stiff peaks form.

Nutrition Facts

1 piece: 612 calories, 30g fat (8g saturated fat), 100mg cholesterol, 195mg sodium, 79g carbohydrate (52g sugars, 3g fiber), 8g protein.

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