Cranberry Chocolate Pecan Pie

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Pecan pie is probably one of the first desserts I ever learned how to make. Unless dipping strawberries in whipped cream counts. Likely not.

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You see, my grandfather, Pawpaw, is probably the world’s biggest pecan pie fiend, so when we weren’t sure what to get him for Christmas, my mom and I would bake him a pecan pie and that would be his Christmas present. More often than not, in my family pecan pie made an appearance at Christmas dinner as well as Thanksgiving.

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So that probably figures into why I feel completely comfortable sharing a pecan pie with my dear readers even though it’s December and Thanksgiving leftovers are already a thing of the past.

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I’ve shared a very special version of pecan pie in the past here, and this one is quite different enough that I don’t feel redundant. Today we’re adding chocolate (!!!) and fresh cranberries. Because chocolate ALWAYS works, and because I’m firmly in the camp of believing cranberries belong on December menus all month long.

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We always baked Pawpaw a very traditional pecan pie, so I’m not sure how he’d feel about this one. But Matt and I did love it. I’m not gonna lie – it’s rich, as most pecan pies are, and I think the chocolate takes that over the top even more. But the pop of the tart cranberries was welcome to my palate, and I think this is a great pie to bake if you’re looking to shake up tradition a little. I hope you enjoy it!

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{One Year Ago: Mint Chocolate Cookies and Cream Ice Cream, No-Bake Chocolate, Peanut Butter and Oatmeal Cookies}
{Two Years Ago: Pumpkin Pecan Souffled Pancake}

Source: slightly adapted from The Boozy Baker by Lucy Baker

Ingredients:
Pie dough for 1 (9-inch) pie, chilled
1 ½ cups fresh cranberries
1 cup granulated sugar
¼ cup bourbon
1 cup light corn syrup
Pinch of kosher salt
2 tbs unsalted butter
2 oz. good quality dark chocolate, rough chopped
3 large eggs
1 (8 oz.) bag of chopped, toasted pecan pieces

Directions:
On a lightly floured surface, use a floured rolling pin to roll out your pie dough into a 12-inch circle. Lightly grease a 9-inch pie plate and transfer the dough to the plate. Crimp the edges decoratively, then chill the pie shell in the refrigerator while you make the filling.
Preheat your oven to 350 F. Arrange a rack in the lower third of the oven.
To make the filling, combine the cranberries, sugar, bourbon, corn syrup, and salt in a medium saucepan. Bring to a simmer and cook until the cranberries soften and the mixture thickens, 4-6 minutes. Add the butter and chocolate and stir until melted. Remove the saucepan from the heat and allow to cool about 15 minutes.
In a small bowl, whisk the eggs until frothy and well blended. Very slowly pour in a small amount (about ¼ cup) of the cranberry chocolate mixture into the beaten eggs, whisking continuously. This will temper your eggs so they do not scramble when you add them to the pie filling. After your eggs are tempered, slowly pour them into the cranberry mixture, stirring continuously until combined. Now stir in the pecans.
Remove the pie shell from the refrigerator. Set the pie plate on a rimmed baking sheet. Pour the pie filling into the pie shell, and bake until the filling is just set and slightly puffed, about 45 minutes. Cool the pie completely on a wire rack. Cut into slices and serve.

2 responses to “Cranberry Chocolate Pecan Pie

  1. Barbara Wallace

    Gotta try this! Will not ask the other resident of this house what he thinks. I’ll just serve it! Looks great, Julie.

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