CRANBERRY
CHOCOLATE NUT PIE
“/
like to serve this pie on the first really
chilly fall day, still warm from the oven.”
—Rebecca Walch
PREP: 30 MIN. BAKE: 65 MIN. CHILL: 1 HR.
OVEN:325°F
3/4
cup dried cranberries
'/2
cup brandy or orange juice
i
Recipe Single-Crust Pie Pastry
,page
2 0 6
,
or
1
rolled refrigerated unbaked
piecrust
(V
2
of a
15
-oz. pkg.)
V 3
cup b u tte r, m e lte d an d co oled
1V2
cups sugar
3
eggs
V $
ts p .s a lt
1
cup chopped walnuts
3/4
cupall-purposeflour
2
oz. white baking bars, chopped
Sweetened Whipped Cream,
right
(optional)
1. In small bowl combine dried cranberries
and brandy. Cover and chill for at least
1
hour. Drain and reserve 1
tablespoon of
the brandy.
2
. Preheat oven to 325°F. Prepare pastry
and line 9-inch pie plate.
3
. In medium bowl whisk together butter,
sugar, eggs, and salt. Stir in walnuts, flour,
and chopped baking bars until just
combined. Stir in drained cranberries and 1
tablespoon of the reserved brandy mixture.
Spoon into crust-lined pie plate. Bake for 65
minutes, loosely covering the pie with foil
the last 30 minutes of baking. Cool on rack.
4
.
Top with Sweetened Whipped Cream.
MAKES 10 SERVINGS.
Sweetened Whipped Cream
In chilled
mixing bowl add
1
cup whipping cream,
2
tablespoons sugar, and
V
2
teaspoon
vanilla. Beat with electric mixer on
medium speed until soft peaks form.
Refrigerate until ready to use.
EACH SERVING
507cal, 24 g fa t (8gsat. fat),
81 mgchol, 160 m g sodium, 61 gcarbo,2 gfiber,
7gpro. Daily Values: 5% vit.A , 0% vit. C,
2
% calcium, 10% iron.
BETTER HOMES AND GARDENS SEP! EMBER 2008
2 1 3
h o p e
t h e
n e x t
t h in g
s h e
t o u c h e s
is
a
D i x i e
n a p k i n .
The strength you need. The softness you love.
