From the Chef’s Corner
Cranberry Chocolate Nut Pie
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 single-crust Pie Pastry or 1 rolled refrigerated unbaked pie crust (1/2 half of a 15 oz-pkg.)
1/3 cup butter, melted and cooled 1 1/2 cups sugar 3 eggs 1/4 tsp. salt 1 cup chopped walnuts 3/4 cup flour 2 oz. white baking bars, chopped
Sweetened Whipping Cream, 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 degrees. 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. Top with Sweetened Whipping Cream, if desired.