Chocolate Fruit and Nut Pie

This pie is a twist on the traditional pecan pie, with dried cranberries, walnuts and dark chocolate pieces instead.

It is very rich and sweet so for this reason dark chocolate rather than milk or white chocolate is highly recommended.

The no roll crust is very easy to make and work with, more like a tart dough than traditional pie crust.

Happy baking!

Flour

Brown sugar

Corn Syrup

Eggs

Shortening

Vanilla

Salt

Walnuts

Dried Cranberries

Dark Chocolate Chips

Water

Tools:

Bowl

Fork

Liquid measuring Cup

Dry Measuring Cups

Measuring Spoons

1 Pie Pan

1 Cookie Sheet

Foil

Oven

Crust:
1 Cup Flour

1/4 tsp. Salt

1/2 Cup Shortening

1 Egg Yolk (save white for filling)

2 Tablespoons Cold Water

1. In bowl stir salt into flour.
2. Cut shortening into the flour with a fork till it resembles medium crumbs.
3. In measuring cup beat egg yolk with cold water till smooth.
4. Add to flour shortening crumbs.
5. Stir till mixture forms a ball.
6. Preheat oven to 425 F.

1. Press dough into bottom and up the sides of pie pan.
2. With a fork lightly prick crust randomly to prevent blistering.
3. Line a cookie sheet with foil, place pie pan on cookie sheet.
4. Bake at 425 F. for 10 minutes just till set but not brown.
5. Turn oven down to 350 F.

Filling:

2 Eggs Large + 1 Egg White reserved from crust

1/8 tsp. Salt

3/4 Cup Corn Syrup

1/2 Cup Brown Sugar

1 tsp. Vanilla

1 Cup Chopped Walnuts

1 Cup Dark Chocolate Chips

1/2 Cup Dried Cranberries

1/4 Cup Boiling Water (pour over dried cranberries let sit covered in refrigerator at least 2 hours)

1. In same bowl from making crust mix brown sugar and salt with a fork.
2. Add reserved egg white, eggs, corn syrup and vanilla, beat well.
3. Drain cranberries.
4. Add cranberries, chocolate chips and walnuts to egg mixture, gently stir.

1. Pour filling into pie shell.
2. Return to oven bake 15-25 minutes or until edges are set but center is still jiggly. Do not over bake.
3. Cool to room temperature before serving.