Cranberry Chocolate Nut Pie
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
1/8 tsp salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz white baking bars, chopped
Sweetened Whipped Cream
In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
Preheat oven to 325 degrees 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.
Sweetened Whipped Cream: In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
Makes 10 servings