Chocolate-Glazed Cherry-Pecan Pie

Prep 15 min
Total 2 hr 0 min
Servings 8

Bake a dessert that appeals to a range of dinner guests. There’s something for everyone here, where cherry pie meets pecan pie, drizzled in chocolate.

By Betty Crocker Kitchens

Updated March 1, 2010

Ingredients

2/3

cup dried cherries
3

tablespoons brandy
1

refrigerated pie crust
3

tablespoons butter or margarine, melted
3/4

cup sugar
3/4

cup light corn syrup
1/2

teaspoon almond extract
3

eggs
1 1/2

cups broken pecans
1/4

cup semisweet chocolate chips
1/2

teaspoon vegetable oil

Steps

1

In small bowl, mix cherries and brandy. Let stand 15 minutes; do not drain.
2

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate.
3

Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes.
4

In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes.

If you don’t have brandy, soak the cherries in a mixture of 1/4 cup water and 1 teaspoon brandy extract.
Store custard-type pies like this in the fridge. But if you want to serve it warm, place slices on individual microwavable plates and microwave on High for about 10 seconds.
For a pretty presentation, top each slice with a dollop of whipped cream and a festive chocolate tree (see page 00).