CHOCOLATE NUT PIE
like to serve this pie on the first really
chilly fall day, still warm from the oven.”
PREP: 30 MIN. BAKE: 65 MIN. CHILL: 1 HR.
cup dried cranberries
cup brandy or orange juice
Recipe Single-Crust Pie Pastry
2 0 6
rolled refrigerated unbaked
cup b u tte r, m e lte d an d co oled
ts p .s a lt
cup chopped walnuts
oz. white baking bars, chopped
Sweetened Whipped Cream,
1. In small bowl combine dried cranberries
and brandy. Cover and chill for at least
hour. Drain and reserve 1
. Preheat oven to 325°F. Prepare pastry
and line 9-inch pie plate.
. 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.
Top with Sweetened Whipped Cream.
MAKES 10 SERVINGS.
Sweetened Whipped Cream
mixing bowl add
cup whipping cream,
tablespoons sugar, and
vanilla. Beat with electric mixer on
medium speed until soft peaks form.
Refrigerate until ready to use.
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,
% 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
D i x i e
n a p k i n .
The strength you need. The softness you love.