Chocolate, cranberries, and pecans - yum! Ideal for Thanksgiving or Christmas.
Vegetarian
1 pkg. Pie Crust
3 eggs
3/4 cup sugar
1/2 cup butter, melted
3 Tbsp. all-purpose flour
2 tsp. vanilla
1 cup pecans, chopped
1 1/2 cups cranberries, fresh or frozen
1 cup semisweet chocolate chips
STEPS
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Take the refrigerated Pie Crust out of the fridge 15 min. before usage. Preheat oven to 425°F degrees. Unroll tempered Pie Crust on parchment paper. With help of the paper, flip the dough into a 9-in. pie pan. Remove the paper and press firmly against bottom and sides. Trim pastry about 1/2 in. beyond rim of plate and flute edge. Refrigerate for 15 min.
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Cover the pie crust with included parchment paper and weigh down with pie weights or dry beans. Blind bake for 10-15 minutes, or until edges are light golden brown. Remove crust to a wire rack and remove the paper and weights. Reduce oven temperature to 350°F degrees.
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In a large bowl, beat eggs, sugar, and melted butter until well blended. Whisk in the flour until smooth. Stir in the vanilla.
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Mix in the pecans, cranberries, and chocolate chips. Pour mixture into crust.
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Bake for 30-35 minutes or until top is bubbly and crust is golden brown. Cool to room temperature before serving. Refrigerate leftovers.
Review Chocolate, Cranberry & Pecan Pie.